If I had a Great Aunt Mabel, I am certain
I would have grown up eating these cake squares at
her kitchen table, with a chilled glass of milk straight from the
ice-box and Frank Sinatra or Judy Garland singing away in the background.
Well, I don't have a Great Aunt Mabel...but
I have several old recipe boxes spilling over with
recipes from Grandmothers and Great-Grandmothers....
recipes that can easily be converted
to Gluten-Free goodies.
This particular recipe has been adapted from an old McCall's Magazine
yellow cake recipe folded and creased and covered with love.
I used Cup4Cup as a cup for cup flour replacement; however, you can
use whatever gluten free flour
blend you are accustomed to using.
(Of course, regular white flour also works if you are not on a restricted diet).
I make the cake in a 9 x 12 brownie/cake pan,
let cool 'til firm,
cut into squares, arrange on a platter, and
then drip the amazing caramel icing over the individual cake squares.
(Adjust the amount of liquid in your icing to fit the consistency you enjoy...less
liquid allows for spreading, more liquid allows for drizzling....with leftovers for
"tast-testing" of course.)
2- 2/3 c Cup4Cup flour
1/2 t salt
2-1/4 t baking powder
1 c (2 sticks ) Unsalted Butter (I love Cabot's) softened
2 cups superfine sugar
4 large eggs (separate ahead of time)
1-1/2 t pure vanilla extract (I have also made with almond extract or orange extract with orange frosting)
1 cup milk (I use whole milk)
1- 1/2 cups packed light brown sugar
3 T unsalted butter
1/2 cup heavy cream
Dash of Salt (no more than 1/8 t)
1/2 t pure vanilla extract
1 c confectioners sugar (powdered sugar)
(I like to sift first to avoid lumps)
Preheat oven to 350˚
grease 9 x 12 pan and dust with rice flour or Cup4Cup
Sift Cup4Cup, baking powder and salt over a bowl. Set to the side.
In a mixing bowl, beat butter. Gradually add sugar, continue mixing until fluffy.
Slowly add egg yolks. Beat well after each.
Mix in dry flour mixture a little at a time.
Mix in milk.
Using a hand-mixer, or a whisk, beat the egg whites in a clean bowl until stiff peaks form.
Fold into batter with a rubber spatula. Do not mix.
Pour mixture into greased, floured pan.
Cook 35-45 minutes (depending on pan type), until a toothpick comes out clean.
Let cool for 15-20 minutes or until cutting becomes easy.
Place squares on tray or on individual serving plates.
Over medium -low heat, stir together brown sugar, butter, salt, and cream in a sturdy medium-sized pan.
Heat until just boiling, stirring constantly.
Shut off heat. Add vanilla and confectioner's sugar. Whisk until smooth.
For a glazed look, immediately spoon over cake squares.