Gluten-Free Almond Bundt Cake
Servings:*
12 servingsIngredients
- For the cake:
- 1 ½ cups King Arthur Gluten-Free All-Purpose Flour
- 1 ½ cups almond flour
- 1 teaspoon xanthan gum
- 1 ½ cups granulated sugar
- 1 stick unsalted butter, room temperature
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- ½ teaspoons almond extract
- 4 large eggs, room temperature
- ⅔ cup milk, room temperature
- For the glaze:
- 1 cup confectioners' sugar
- ¼ teaspoons almond extract
- ¼ cup heavy cream
Directions
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Heat oven to 325 F and thoroughly grease a standard Bundt pan.
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To make the cake: In a medium bowl, whisk together the flours and xanthan gum.
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In a standing mixer with a paddle attachment, beat together the sugar, butter, oil, kosher salt, baking powder and vanilla and almond extracts on medium speed until smooth and fluffy, about 1 minute. Scrape the bottom and sides of the bowl once to incorporate any unmixed ingredients.
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Beat in the eggs one at a time until the mixture is fluffy and light. Scrape the bottom and sides of the bowl and beat briefly.
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Gently stir in the milk and the flour mixture, alternating and adding ⅓ at a time, ending with the flour mixture. Scrape the bowl once more and beat on low speed for 1 minute. Scoop the batter into the Bundt pan.
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Bake the cake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
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Transfer the cake to a cooling rack, and let it cool in the pan for 15 minutes before turning it out onto the rack to cool completely.
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To make the glaze: whisk all of the ingredients together and drizzle over the cooled cake.