September 14, 2009
Cinnamon Bundt Cake
This gluten-free cake has become one of my favorites. The whole grain sorghum blends with the cinnamon to give it a wonderful flavor, and the sorghum also gives it an incredibly soft texture. No one would guess this cake is gluten free.
I also like the fact that a little glaze is all that needs to be added on top. There are times when I enjoy a cake with icing, but I prefer to have a great cake without the icing.
Due to the lack of icing and the whole grain sorghum, I’m making this post part of Slightly Indulgent Mondays at Simply Sugar & Gluten Free. Stop by for more recipes made a little bit healthier.
Gluten-Free Cinnamon Bundt Cake
- 3/4 c. sorghum flour
- 3/4 c. potato starch
- 1/2 c. tapioca starch
- 1 1/4 c. sugar
- 1 tsp. xanthan gum
- 1 1/4 tsp. baking soda
- 3/4 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 tsp. cinnamon
- 1/3 c. butter (or oil)
- 2 large eggs
- 1 tsp. vanilla extract
- 1 c. sour milk (1Tb. vinegar + milk to = 1 c.)
In a small bowl combine the dry ingredients. In your mixer bowl, beat the butter. Add the eggs and vanilla and beat again. Add the dry ingredients and milk alternately in fourths, starting and ending with the dry ingredients. Mix well, scraping the bottom of the bowl to be sure the butter is incorporated.
Spoon the batter into a sprayed or greased bundt pan. Bake at 325 degrees for 50 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack. Top with a glaze (below).
Notes: This would also make a great spice cake if you want to add cloves, nutmeg, and/or ginger.
This recipe has evolved a little and has always used sour milk, but I think regular milk or a substitute would work also. Let me know if you try it.
Glaze: Exact amounts are not necessary, but this will give you a place to start.
1/2 c. powdered sugar, 1 tsp. vanilla, 2Tb. milk (or enough to get it to the right consistency). Mix them together and use a spoon to drizzle it over the cake.
I have never made a bundt cake but I think I might have to make this one. I recently added potato starch to my collection of GF flours and it works beautifully.
Thanks so much for participating in Slightly Indulgent Mondays!
I have to ask, I usually purchase a pre-blended gluten free baking mix (Pamela's, Bob's, Jules, etc.) If I were making this with those, how do the flour measurements change?
Coffee cakes rule the day in our house.
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