This recipe was inspired by one that I found while researching gluten-free chocolate chips. Both the texture and flavor of this cake turned out just the way I had hoped. Hope you like it!
Vanilla Almond Bundt Cake - Gluten-Free
Ingredients
1 2/3 cup sugar
1 tsp almond extract
1 tsp vanilla extract
5 extra large eggs
----- Dry ingredients ----
1 3/4 cup gluten-free flour blend (I used Bette Hagman's Featherlight blend)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp xanthan gum
1/2 cup whole milk
1/2 cup slivered almonds
2 cups vanilla milk chips (I used Guittard Choc-au-lait vanilla milk chips, they are gluten-free as of this posting)
Instructions
Preheat oven to 350°F. Grease and flour a bundt pan or tube pan (I prefer using a bundt pan).
Cream the butter and sugar in a large bowl until light and fluffy. Add almond and vanilla extracts. Then add eggs, one at a time. Sift dry ingredients. Add alternately with milk in three additions to butter / sugar mixture, beginning and ending with the dry ingredients.
Pour batter into greased pan. Sprinkle slivered almonds and vanilla milk chips evenly over the top of the batter. (This will sink down to form a layer that will be just under the top crust of the cake when finished baking.) Bake about 60 minutes or until a toothpick inserted in the center comes out clean.
Let cake stand on cooling rack for 15 minutes. Carefully turn pan over onto cake plate and gently lift off. Allow cake to cool completely before cutting. Stores well at room temperature. Keep tightly sealed.
This one turned out really well - give it a try!
Scott
Yummity yummity! Finally an excuse to use some xanthan gum!!
ReplyDeleteCan't wait to give this a shot.