I can't decide if I am a cake or a pie person. Honestly, I think pies call to me more often than cake, but there is something about the look of cakes, cupcakes, and the process of making them that I just love. I love to bake cakes, but I don't get to do so often. When birthdays come around I always think "cake"
I have wanted to try this Sweet and Salty Cake from Baked in NYC for quite sometime. I love salted caramel and chocolate, and have playing with the idea of pretzels in dessert lately. Gluten-free pretzels actually taste pretty much like regular pretzels, and as such are a great option for dressing up gluten-free goodies.
For the flour mix I wanted to try out a coconut flour or peanut flour based mix. I thought - why not both? So I made a four layer 9 inch very large cake with two layers made with coconut flour and brown butter, and two layers with peanut flour and shortening. Because these flours are denser than wheat flour, the cake is fudgey and rich. I enjoyed the cake ever so slightly chilled - just a touch. A fine birthday present...
Gluten-Free Sweet and Salty Pretzel Cake
Adapted from Sweet and Salty Cake Recipe - MarthaStewart.com
- 3/4 cup cocoa powder
- 2/3 cup sour cream
- 1 cup coconut or peanut flour
- 1 1/3 cup all-purpose gluten free flour mix with xanthan gum
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pans
- 1/2 cup vegetable shortening or browned butter, cooled
- 1 1/2 cups granulated sugar
- 1 cup dark brown sugar
- 3 large eggs
- 1 tablespoon pure vanilla
- 1/2 cup chopped pretzels
- 1/2 cup chopped toasted pecans