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Almond Bundt Cake (Gluten-Free)

Moist and rich, with a hint of toasted almond, this cake's fabulous texture will change the way you think about gluten-free. Or omit the almond extract for a plain pound cake. Note: You must use an electric mixer to make this cake; mixing by hand doesn't do a thorough enough job.
Course: Dessert
Servings: 0
Author: Kingarthurflour.com

Ingredients

  • CAKE
  • 1 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour
  • 1 teaspoon xanthan gum
  • 1 1/2 cups almond flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup 8 tablespoons unsalted butter, softened
  • 2 tablespoons coconut or vegetable oil
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons gluten-free vanilla extract
  • 1/2 teaspoon almond extract optional
  • 4 large eggs
  • 2/3 cup milk at room temperature
  • GLAZE
  • 1 cup confectioners' sugar
  • 1/8 to 1/4 teaspoon almond extract optional
  • 2 to 3 tablespoons heavy cream

Instructions

  • Preheat the oven to 325°F. Lightly grease a standard-size Bundt pan.
  • To make the cake: In a medium bowl, whisk together the flours and xanthan gum. If using gluten-flour such as Bob’s Red Mill 1 to 1 Baking flour which includes xanthan gum, omit the 1 teaspoon of xanthan gum.
  • 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 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. Scoop the batter into the prepared pan.
  • Bake the cake for 50 to 60 minutes, 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.
  • To make the glaze: Whisk the glaze ingredients together and drizzle over the cooled cake.

Notes

Add fresh lemon juice to powdered sugar for a lemon glaze.
Recipe By: Kingarthurflour.com
Serving Size: 16