This is a gluten-free cake and if I didn’t tell you that, I doubt if you would realize it. It is delicious, moist and just slightly dense, but in a good way. This is from the King Arthur Flour™ website, with just a couple of minor additions…citrus zest!!! King Arthur makes a very nice, viable all-purpose gluten-free flour. It’s nice to work with and it works pretty well. This is the first time I’ve made this recipe, but I wanted it to be a bit “zesty”. I added both lemon and orange zest, as you know I like citrus. I served this with a cherry sauce, and citrus is just so good with that. I also increased the vanilla, as I always tend to do that anyway. Can you ever have enough vanilla in anything? Even chocolate needs vanilla…that’s my story and I’m sticking with it.
For the bundt pan, I brushed it very generously with softened butter, making certain to get the butter into the creases. Then I sprinkled sugar inside, around the center and all over. I shook out the sugar…this will give you a nice, crispy crust on the cake…not at all unpleasant.
I’m posting pictures, with not much detail, as this goes together just as you would make most cakes.
Almond Bundt Cake
- 1 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour
- 1 teaspoon xanthan gum
- 1 1/2 cups almond flour
- Zest from 1 lemon
- Zest from 1 orange
- 1 1/2 cups granulated sugar
- 1/2 cup (8 tablespoons) unsalted butter, softened
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 tablespoon gluten-free vanilla extract
- 4 large eggs
- 2/3 cup milk, at room temperature
Preheat the oven to 325°F.
In a medium bowl, whisk together the flours, xanthan gum and citrus zests; set aside.
In a separate bowl, use an electric mixer to beat together the sugar, butter, oil, salt, baking powder, and vanilla and almond extracts until smooth and somewhat fluffy. Scrape the bottom and sides of the bowl once to incorporate any unmixed ingredients.
Beat in the eggs one at a time; the mixture should become quite fluffy and light. Scrape the bottom and sides of the bowl, and beat briefly.
Gently stir in the milk alternately with the flour mixture, one-third at a time, ending with the flour mixture. Scrape the bowl once more, and gently beat for 1 minute. Thoroughly brush a standard-size Bundt pan with softened butter. Sprinkle liberally with sugar, turning the pan until the pan is thoroughly coated with sugar. Scoop the batter into the prepared pan.
Bake the cake for 50 to 60 minutes (it took 70 minutes in my oven), about 3 to 4 minutes past the point where the cake springs back when touched lightly in the center and a cake tester (or toothpick) inserted into the center comes out clean. The finished cake’s internal temperature should be 210°F or higher.
Remove the cake from the oven, and cool it in the pan for 15 minutes before turning it out onto a rack to cool completely.
Adapted slightly from: https://www.kingarthurflour.com/recipes/gluten-free-almond-bundt-cake-recipe
The King Arthur people offer a glaze, but I didn’t want that, as I was serving this with a fruit sauce. But just in case you want a glaze, here’s theirs:
1 cup confectioners’ sugar
1/8 to 1/4 teaspoon almond extract or 1 drop bitter almond oil
2 to 3 tablespoons heavy cream
Whisk the glaze ingredients together and drizzle over the cooled cake.
I served slices with some fresh strawberries and Talenti’s™ Caribbean Coconut Gelato. But, of course, nary a picture!