Last week I was kind of excited because I had used up my stock pile of recipes. That meant I got to experiment and make some new recipes. This is what I truly love.
Honestly it is hard to go to work where I make the same things everyday and creativity is stifled (mostly feeling as if my talents are not being utilized can be frustrating at times, especially when I feel I have so much to offer). The kitchen is a playground for me. Creativity overflows and overwhelms me. I have to try new things. I have to push myself. Try new techniques. New flavors. Routine makes my creativity groan in exasperation.
And so I love days when I get to just bake. Bake for sheer creativities sake. Pretty little samples I can just give away. Plus I mass produce and bake so much at one time these days, it is nice to just make one batch of cake.
I can just crank up my worship music. Take my time mixing it, no thoughts of all the other things I must bake in the back of my mind. I can enjoy the intoxicatingly good smell of a fresh cake baking.
I can take my time and try to get a little fancier than usual with my pictures, rather than trying to snap something between bakes or before something gets packaged.
Don’t get me wrong, I LOVE baking every week for my market. It brings me the most joy to be able to do something that hopefully can bring others joy. Food is my FAVORITE way to serve people.
But sometimes it is nice to just focus on making one really good thing, that can just be given away.
And I love blackberries. There are some really good blackberries at our farmer’s market. I had seen a recipe for a blackberry upside down cake that I thought was beautiful and sounded delightful. I had also seen a recipe for some naked bundt cakes. So I wanted to kind of combine the ideas together. Plus I love minis, so I baked mini bundts.
They were so beautiful! When people comment on pics that they look like something out of a food magazine, that is a supreme compliment. I also heard by my taste testers that they were good, very rich in taste because of the white chocolate frosting, but good.
Gluten-Free Blackberry Upside-Down Naked Bundt Cakes
• 1 pint Blackberries
• 1 cup almond flour
• ¼ cup coconut flour
• 1 tbsp tapioca flour
• 1 ½ tsp baking powder
• Pinch salt
• 2 eggs, room temperature
• ½ cup maple sugar
• ½ cup coconut sugar
• ½ cup butter, room temperature
• ¾ tsp vanilla
• ¼ tsp almond extract
• ½ cup coconut milk
• 1 tbsp lavender
White Chocolate Frosting:
- 8 oz. white chocolate (I prefer to make my own)
- 1/2 cup butter, room temperature
- 2-3 cups organic powdered sugar
- 1 tsp vanilla
- 2 tbsp coconut milk
Let’s Make It Happen: Preheat the oven to 350.
Spray mini loaf pans. Cut blackberries in half, toss with lavender. Place seeded side down in the bottom of the pan. Set aside.
Sift the flours and baking powder in a bowl, set aside. Beat the butter, maple sugar and coconut sugar until light and fluffy. About 3 minutes. Add the eggs one at a time. Next place the vanilla and almond extract into the batter. Now, add half of the flour mix then half the coconut milk. Repeat the process. Scrape down sides. Mix until just combined.
Scoop batter into each bundt well, filling it about 3/4 full. Bake for 20 minutes or until a toothpick comes out clean. Cool for 10 minutes. Invert onto a cooling rack. Allow to cool completely. Freeze for a few hours. Slice in half.
Frosting: Melt white chocolate and cool. Beat the butter on high until light and fluffy. Slowly pour in white chocolate. Next gradually add the powdered sugar, coconut milk and vanilla. Adjust coconut milk and powdered sugar so the frosting is not too soft and not too stiff.
Assemble: Place a few tablespoons of frosting on the bottom of the bundt cake. Use an angled spatula to spread it around the circle. Place the top back on. Gently smooth the excess frosting around the sides. That’s it, eat and enjoy!