This gluten-free cake is moist and flavorful. Cinnamon, nutmeg and allspice pair with apples and a touch of rum to create a fragrant confection that will have everyone asking for seconds. This recipe also makes a delicious coffee cake for holiday brunch. Best when eaten within 3 days of baking. This recipe can be made dairy-free.
2½ cups Brown Rice Flour Blend
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon buttermilk powder*
2 teaspoons ground cinnamon
¾ teaspoon xanthan gum
½ teaspoon ground nutmeg
½ teaspoon allspice
½ teaspoon salt
3 large eggs
1 cup granulated sugar
½ cup loosely packed dark brown sugar
¾ cup canola oil
3 tablespoons dark rum or apple juice
⅓ cup water*
2 teaspoons pure vanilla extract
3 cups peeled, cored and chopped Granny Smith apples (about ½-inch dice), room temperature
1 cup coarsely chopped walnuts or unsalted pumpkin seeds
-Caramel Glaze or confectioners’ sugar
1. Preheat oven to 350°F. Position rack in center of oven. Lightly grease a 12-cup Bundt pan (10 inches across the top) with cooking spray.
2. Whisk flour blend, baking powder, baking soda, buttermilk powder, cinnamon, xanthan gum, nutmeg, allspice and salt in a small bowl. Set aside.
3. Beat eggs in large bowl of an electric mixer until well blended. Add sugars and beat until creamy, about 1 minute. Scrape the bowl. Add flour mixture, oil, rum, water and vanilla and mix at low speed 1 minute until well combined. Do not overbeat. Mix in apples and walnuts.
4. Spread batter into prepared pan. Place in center of preheated oven and bake 50 to 55 minutes or until a toothpick inserted in the center of cake comes out clean. Do not open oven for first 45 minutes.
5. Remove cake from oven and cool on a rack 8 minutes. Carefully remove cake from pan and cool slightly on rack.
6. Spoon Caramel Glaze (below) over top of cake and let it drip down the sides. Alternatively, sift confectioners’ sugar over top of cake once it cools. Let cake cool completely before transferring it to a cake plate.
Yields 16 slices. Each slice contains 403 calories, 20g total fat, 4g saturated fat, 0g trans fat, 49mg cholesterol, 239mg sodium, 52g carbohydrate, 2g fiber, 31g sugars, 4g protein, 33Est GL.
For Dairy-Free Apple Bundt Cake, omit 1 tablespoon buttermilk powder and ⅓ cup water in the recipe. Combine ⅓ cup dairy-free milk of choice with 1 teaspoon lemon juice or distilled vinegar. Add ⅓ cup of this liquid to the egg-sugar mixture in step 3, along with the other wet ingredients.
GF&M’s TEST KITCHEN
For Egg-Free Apple Bundt Cake, omit 3 eggs. Reduce oil in the recipe to ½ cup. Combine 1 tablespoon flax meal with 3 tablespoons hot water; let cool. Make calcium water per instructions on Pomona’s Universal Pectin. Mix 2 teaspoons Pomona’s Universal Pectin with 4 to 6 tablespoons calcium water (enough to make a smooth paste). Add pectin mixture to ⅓ cup water in the recipe and beat just until smooth. Add flax gel, stirring to combine. Add this mixture to replace 3 eggs in step 3. When cake is cool, cover and refrigerate it 2 to 3 hours to firm. Serve cake at room temperature.
MAKES 1 CUP
Extra glaze that drips down under the rack can be scraped up, rewarmed and drizzled back over the cake to make a thicker topping. This glaze can also be spooned over ice cream or used for dipping apple slices.
⅓ cup brown sugar
3 tablespoons unsalted butter or dairy-free butter alternative
3 tablespoons heavy cream, coconut cream or dairy-free milk of choice
1 teaspoon pure vanilla extract
⅔ cup confectioners’ sugar
1. Combine brown sugar and butter in a small, heavy saucepan. Cook over medium-high heat until butter melts and sugar dissolves.
2. Stir in heavy cream. Bring mixture to a low, gentle boil and cook 1 minute.
3. Remove from heat. Add vanilla and whisk. Then add confectioners’ sugar and whisk until smooth.
4. Cool until lukewarm before drizzling over cake. Glaze will thicken as it cools. It should be thick but still pourable.
Each tablespoon contains 66 calories, 3g total fat, 2g saturated fat, 0g trans fat, 9mg cholesterol, 3mg sodium, 9g carbohydrate, 0g fiber, 9g sugars, 0g protein, 7Est GL.
TIP: Cake can be made a day ahead. Cover it tightly with plastic wrap and store it in the refrigerator. It can be covered with plastic wrap and then with foil and stored in the freezer up to 2 weeks. Best when eaten within 3 days of baking.
*TIP: No buttermilk powder? Substitute 1/3 cup fresh low fat buttermilk for 1 tablespoon buttermilk powder and 1/3 cup water in the recipe. Add liquid buttermilk to the egg-sugar mixture in step 3, along with the other wet ingredients.
Yields 16 slices