Cherry Buckle

Directions

1. 1
   Preheat the oven to 350F.
2. 2
   Grease an 8 by 8-inch baking dish liberally with vegetable shortening and sprinkle with a little gluten-free flour mix, tapping out the extra.
3. 3
   To make the crumb topping, combine the brown sugar, flour mix, and cinnamon.
4. 4
   Add the chilled shortening and work in, using your fingers, until you have a pea-sized crumb.
5. 5
   Set aside.
6. 6
   To make the buckle, combine the cherries with 2 tablespoons of the flour mix, tossing to coat, and set aside.
7. 7
   Whisk together the remaining 1 3/4 cups flour mix, xanthan gum, baking powder, salt, and cinnamon.
8. 8
   Set aside.
9. 9
   In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening and granulated sugar on medium speed, beating until light and fluffy, about 2 minutes.
10. 10
    Add the egg replacer and mix well, about 1 minute.
11. 11
    In a separate bowl, combine the rice milk and vanilla.
12. 12
    With the mixer set on low speed, add the flour mixture in three batches, alternating with the rice milk mixture, and beginning and ending with the flour mixture.
13. 13
    Fold in the cherries.
14. 14
    The batter will be thick.
15. 15
    Spoon the batter into the baking dish and sprinkle with the topping.
16. 16
    Bake in the center of the oven 55 to 60 minutes, or until the top is deeply golden, rotating the pan halfway through.
17. 17
    Let cool to warm or room temperature.
18. 18
    Serve unadorned or with Vegan Whipped Topping (page 113) or Vanilla Rice Dream.
19. 19
    Store covered.
20. 20
    To serve leftovers, rewarm in a 350F oven for about 15 minutes.