Did Someone Say Cake?

Ever since I was a child, our go-to yellow cake was a confection titled “Church Supper Cake” that my mom had found in some church cookbook. It was rich and flavorful and a favorite in our house. Then celiac disease.

I have been trying for quite a few years to perfect this recipe into some semblance of deliciousness that the original cake embodied. I have succeeded! So, here it is:

Gluten Free Church Supper Cake

Preheat oven to 350 degrees Fahrenheit. Spray a 9″ x 13″ pan with your favorite gluten-free cooking spray. If you’re making 8″ rounds, cut parchment paper to fit the bottom of the pans, put it in, and coat with the cooking spray, including the pan sides. If you’re making cupcakes, just use muffin cup papers. It’s much easier!

2 cups tapioca starch

1 cup sweet sorghum flour

1 1/2 cups sugar

5 tsp. baking powder

1 Tbsp. xanthan gum

Mix together and add:

3/4 cup butter, softened

1 cup milk

1 tsp. vanilla

1 tsp. orange zest (You may freshly zest your orange, careful not to use any of the pith – the white peel under the orange peel, or you may zest a few oranges at a time, spread the zest on a plate or small baking tray covered in parchment paper, freeze until firm, and break apart and store in a freezer container or bag for use in recipes like this one!)

Mix these in and then add:

4 unbeaten eggs

1/2 cup milk

Pour batter into prepared 9″ x 13″ pan and bake for 30 – 40 minutes or until a toothpick (or cake tester for you fancy people!) comes out with a few crumbs sticking to it. If you are making cupcakes make sure that you only fill your cups 1/2 full so that they don’t go over. I use a large cookie scoop, which dispenses the perfect amount of batter for a cupcake! Bake these for 15 – 20 minutes. 8″ round pans are a great option if you like a more vertical cake. Bake these for between 20 and 25 minutes. Enjoy!

Note: These are fantastic with a dark chocolate, coffee frosting. Mmmm…hungry just thinking about it!