Gluten-Free Almond Bundt Cake
3 years ago

Gluten-Free Almond Bundt Cake

Like Loki, the Norse god of mischief, and Puck, the prankster in Shakespeare’s “A Midsummer Night’s Dream,” our Gluten-Free Almond Bundt Cake is a trickster: it’s gluten-free, but you’d never know it. When our chefs whipped this up in the test kitchen, it was so delicious that socially-distanced staff cashed it in record time; no one suspected its gluten-free status.

The cake has a light almond flavor and it isn’t too dense. It’s light and airy, and the crumb is confidently cakey. The glaze adds a sweetness and gives the cake a beautiful finish. Prep is a cool and breezy 20 minutes, so it’s easy to make when cake cravings strike.

12 servings
Preparation time: 20 minutes
Cook time: 50 to 60 minutes

Ingredients

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 teaspoon almond extract
4 large eggs, room temperature
⅔ cup milk, room temperature

For the glaze:
1 cup confectioners’ sugar
¼ teaspoon almond extract
¼ cup heavy cream

Directions

  1. Heat oven to 325 F and thoroughly grease a standard Bundt pan.
  2. To make the cake: In a medium bowl, whisk together the flours and xanthan gum.
  3. 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.
  4. 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.
  5. 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.
  6. Bake the cake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
  7. 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.
  8. To make the glaze: whisk all of the ingredients together and drizzle over the cooled cake.

Recipe source: King Arthur

Gluten-Free Almond Bundt Cake