cake - Gluten-Free Almond Bundt Cake

By tinathorn

Ingredients

• 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 vegetable oil
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons gluten-free vanilla extract
• 1/2 teaspoon almond extract or 1 drop bitter almond oil
• 4 large eggs
• 2/3 cup milk, at room temperature
• 1 cup confectioners' sugar
• 1/8 to 1/4 teaspoon almond extract or 1 drop bitter almond oil
• 2 to 3 tablespoons heavy cream
• 8 1/4 ounces King Arthur Gluten-Free Multi-Purpose Flour
• 1 teaspoon xanthan gum
• 5 ounces almond flour
• 10 1/2 ounces granulated sugar
• 4 ounces unsalted butter, softened
• 7/8 ounce vegetable oil
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons gluten-free vanilla extract
• 1/2 teaspoon almond extract or 1 drop bitter almond oil
• 4 large eggs
• 5 3/8 ounces milk, at room temperature
• 4 ounces confectioners' sugar
• 1/8 to 1/4 teaspoon almond extract or 1 drop bitter almond oil
• 1 to 1 1/2 ounces heavy cream
• 234 g King Arthur Gluten-Free Multi-Purpose Flour
• 1 teaspoon xanthan gum
• 142 g almond flour
• 298 g granulated sugar
• 113 g unsalted butter, softened
• 25 g vegetable oil
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons gluten-free vanilla extract
• 1/2 teaspoon almond extract or 1 drop bitter almond oil
• 4 large eggs
• 152 g milk, at room temperature
• 113 g confectioners' sugar
• 1/8 to 1/4 teaspoon almond extract or 1 drop bitter almond oil
• 28 g to 43g heavy cream

Details

Servings 1
Preparation time 20mins
Cooking time 125mins
Adapted from kingarthurflour.com

Preparation

Step 1

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.

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.