A native of South Carolina with a love of music and songwriting spanning early childhood, Amanda Page Cornett came to Nashville armed with an indestructible rock soul vibe. A mixture of Country, Blues and Southern Rock would describe Cornett’s style. Her band, Almost Angels, features the sibling trio Sherry Peterson-Tenille, Shawn Peterson, and Randall Scott Peterson. Cornett and her band aim to be unique and just have fun playing together. They are currently preparing for a nationwide tour.

Released in 2018, Cornett’s album Front Porch Rebel was recorded at NuttHouse Studio in Sheffield, AL and features songs written at Muscle Shoals’ famous Fame Studios. Be sure to check out their song, “Six String Showdown” and the rest of the album at the links below!

Download on iTunes

Google Play

Spotify

Follow Amanda Page Cornett on Facebook

Follow on Instagram

Check out the Amanda Page Cornett Website

I reached out to Cornett in search of her favorite foods and her response was, “I’m gluten free but, I love peanut butter, bacon, cinnamon, cayenne pepper, garlic, cheese, meat, Italian food and spices, vanilla ice cream (w peanut butter), pay day candy bars because of the sweet and salt… Pecan pie, yellow cake over chocolate, coconut… Also pesto, olives, honey, fried okra, asparagus, zucchini and squash, burgers, beef hot dogs..”

Needless to say, I had an amazing selection of food to pick from to create a recipe. I decided to go with the Pecan Pie and give it a gluten-free spin with a recipe for Pecan Pie Cake made from crushed pecans. Absolutely delicious and perfect with coffee or tea! Check out the recipe below 🙂

Gluten Free Pecan Pie Cake

Ingredients for cake:

  • 1.5 cups of pecan pieces ( you can roast them ahead of time for more flavor if you like)
  • pecan halves for decoration if you like (optional)
  • 4 eggs, separated, room temperature
  • 3/4 cup maple syrup
  • 1 teaspoon sea salt
  • butter (just to grease the spring form pan)
  • parchment paper
  • Tip: You really need a 9 inch spring form pan for this cake to come out properly

Ingredients for caramel sauce:

  • 1/4 cup butter
  • 1/4 cup monk fruit sweetener ( LAKANTO if you can)
  • 1/2 cup cream, heavy or whipping

Directions:

  1. Heat the oven to 350°F. Butter the cake pan and line the bottom with a round of parchment paper, then butter the parchment paper at the bottom of the pan as well.
  2. Add the egg yolks to a mixing bowl. Add the egg whites to the bowl of a stand mixer with a whisk attachment. Whisk, starting at low speed and gradually increasing the speed to medium-high, until stiff peaks form.
  3. Add the maple syrup and salt to the egg yolks. Stir until smooth.
  4. Pulse the pecans in a food processor until a fine meal forms. It should have a sand-like texture.
  5. Stir the pecans into the egg yolk mixture.
  6. Gently fold the egg whites into the pecan mixture and then pour the mixture into the prepared cake pan.
  7. Bake for 35 minutes. Make sure to let the cake cool completely before removing from pan and then refrigerate overnight before serving.
  8. Let the cake sit out for about an hour before serving.
  9. About 30 minutes before you want to serve the cake, you can prepare your caramel sauce. This can be drizzled or poured over the entire cake. Either way it will be delightful!
  10. Melt the butter in a small sauce pan and allowing it to cook. Be sure to stir every few minutes for about 5 minutes until the butter is fully browned.
  11. Pour in the heavy cream and mix until combined well. Reduce heat to simmer for 1 minute.
  12. Add your monk fruit sweetener and stir until dissolved.
  13. Cook the sauce for about 15 minutes until it begins to get thicker. Be sure to stir continuously.
  14. Drizzle on your cake and serve.