Saturday, July 24, 2010

GF Buttery Cinnamon Cake

 . . . mmmm.    I think this is one of our favorite cakes! Everyone liked it as far as I know. This is a keeper. This is the kind of cake that would be nice in the cold, snowy winter months, with a cup of coffee, tea or hot cocoa.

GF Buttery Cinnamon Cake      
2 cups gluten-free flour
1 tsp (or less) xanthan gum
1 TBS baking powder
1 tsp ground cinnamon
3/4 tsp salt
2/3 cup lard, oil, shortening or butter
1 1/3 cups sugar
1 1/2 tsp vanilla extract (I didn't put this in)
3 eggs
2/3 cup milk

Cinnamon Syrup
1/2 cup sugar
1/3 cup plus 1 TBS butter or lard
1/3 cup water
1 tsp vanilla extract (I didn't put this in)
1 tsp ground cinnamon

Preheat oven to 350. Grease a Bundt pan.

Stir together the first 5 ingredients. In another bowl, stir together lard & sugar. Add vanilla. Add eggs one at a time, and beat until well mixed after each addition.

Add a little of the flour mixture, then a little of the milk, then stir. Continue process until flour mixture & milk are gone. Mix well. Pour into batter into pan. Bake for about 40 minutes, or until toothpick inserted comes out clean.

Remove cake from oven and let cool (not completely cool) about 10 minutes. While the cake is cooling in the pan, make the syrup by stirring together all the Cinnamon Syrup ingredients into a saucepan until the butter is melted. Remove cake from pan (if you use a Bundt pan, than this is pretty easy), and poke holes around the top with a fork. Pour warm Cinnamon Syrup into the holes and onto the top and sides of the cake. Sprinkle with powdered sugar.


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