Ingredients

The following ingredients have 4 Servings
  • 1 3/4 cup all purpose gluten free flour (I used Bob's Red Mill. See notes for substitutions)
  • 2 teaspoons baking powder
  • 1 teaspoon Xanthan Gum
  • 1/2 teaspoon salt
  • 1 cup unsalted butter (at room temperature)
  • 1 cup sugar
  • 4 large eggs
  • 1/2 cup packed mashed potatoes (made from Idaho® Russet potatoes that have been peeled and boiled until tender)
  • 1 Tablespoon vanilla extract
  • 2 cups fresh strawberries (sliced)
  • 2 cups fresh blueberries
  • 1 Tablespoon berry jam (or jelly of your preference)
  • Cabot Vanilla Bean Greek Yogurt

Instruction

  • Preheat oven to 350°F. Lightly coat a 9-inch bread pan with cooking spray or butter, then line with parchment paper.
  • Sift together all of the dry ingredients into a bowl and set aside.
  • In the bowl of a stand mixer with the paddle attachment, whip the butter for 3 minutes or until fluffy.
  • Add sugar and whip 2 minutes more.
  • Add eggs, one at a time, ensuring each is incorporated before the next addition.
  • Add mashed potatoes and whip 3 minutes more, then add the vanilla. The mixture may look curdled.
  • Add dry ingredients to the mixture and mix at medium speed until combined and no streaks show.
  • Spread the stiff batter in to the baking pan. Bake at 350°F for one hour. Remove from oven and cool on a wire rack.
  • Combine the berries and jam in a bowl and keep in the refrigerator until ready to serve.
  • To serve, slice the cake and serve with berries and Greek yogurt.