Gluten Free Pound Cake with Cinnamon Swirls...so delicious and easy! Watch this easy How To video SUBSCRIBE: / @glutenfreehabit
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This gluten free pound cake is moist and flavorful and will please any crowd! This will keep moist for days if kept covered. Enjoy!
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***RECIPE***
GLUTEN FREE CINNAMON SWIRL POUND CAKE
*please remember when measuring flours to spoon the flour into your measuring cup...don't scoop into the bag or you will be adding too much flour to the recipe*
Dry Ingredients:
1 cup brown rice flour (4.0 oz.)
½ cup tapioca flour (2.0 oz.)
½ cup cornstarch (2.3 oz.)
½ tsp. salt
2 tsp. baking powder
¾ tsp. xanthan gum
1 and 1/3 cup granulated sugar
Wet Ingredients:
2 sticks butter, softened
5 large eggs (room temp.)
3 Tbsp. vegetable oil
2 tsp. vanilla
1/2 cup buttermilk
Filling:
3 Tbsp. granulated sugar
1 Tbsp. plus 1 tsp. cinnamon
Glaze:
2 Tbsp. butter, softened
3/4 cup confectioner’s sugar
½ tsp. vanilla
2 tsp. milk
*adjust the glaze to your liking by thinning it with a tiny bit more milk, or thickening it with a little more confectioner's sugar*
GETTING READY
1. Generously grease and flour (gluten free) a 9x5 loaf pan
2. Set out butter to soften
3. Set out eggs to bring to room temperature
4. Preheat oven to 350 degrees
LET’S GET STARTED
1. Make the cinnamon mix: In small bowl, stir together 3 Tbsp. sugar and 1 Tbsp. plus 1tsp. cinnamon. Set aside.
2. In a medium-sized bowl, mix together your dry ingredients: brown rice flour, tapioca flour, corn starch, salt, baking powder, and xanthan gum. Whisk together well. Set aside.
3. In large mixing bowl, cream together the 2 sticks softened butter and 1 and 1/3 cups granulated sugar. Continue until fluffy and light in color. This usually takes 5 or 6 minutes.
4. To the creamed butter, add eggs, one at a time, mixing in between each addition just until the yolks blend in.
5. Add the flour mix into the butter/egg mix 1/3 at a time. Mix between each addition.
6. Now add in the oil, vanilla, and buttermilk. Mix until fluffy again.
7. Pour 1/3 of batter into pan and smooth with spoon or spatula to level. Sprinkle ½ of cinnamon filling to cover entire surface.
8. Pour 1/3 of batter over the cinnamon topping and use a spoon or spatula to smooth and level. Sprinkle remaining ½ of cinnamon filling to cover entire surface.
9. Pour remaining 1/3 of batter over cinnamon topping. Use a spatula or spoon to smooth and level.
10. Using a butter knife, swirl the cinnamon throughout the batter. Smooth over the top so that no dry cinnamon is exposed. Now wipe off the knife and draw a line lengthwise in the top of the bread...this will encourage it to crack in the right place :)
11. Bake, uncovered, at 350 degrees for 55 minutes, then insert thermometer if you have one.
12. The top of the bread will probably crack open…this is normal for pound cake and shows that you did a great job! This exposed area may appear slightly moist even when the bread is fully baked.
13. Continue to bake for 5-10 minutes more, or until a long pick comes out with only a few moist crumbs (it should not be wet). The internal temperature of the bread should be 195-200 degrees. Total baking time is 60-65 minutes.
14. While bread is baking, prepare icing/glaze: in small bowl: Stir together 2 Tbsp. softened butter, confectioner’s sugar, vanilla, and milk. Stir until completely smooth. Set aside.
15. When the bread is done, remove from oven and place on rack to cool, still in pan.
16. Let cool in pan for 20 minutes before removing. Prior to this time your bread will be too delicate and may crack if removed when hot.
17. After 20 minutes, run a knife carefully around edges to loosen, then carefully invert pan and remove cake. Allow to cool on wire rack before slicing. If sliced when too warm, cake may crumble a little as it will still be delicate.
18. Ice cake while still slightly warm so that some icing will drip down sides. I like to also ice a second time when the cake is a little cooler. (double the yumm!)
19. Tip: If you prefer a crunchy top to your cake, you can save aside some of the cinnamon filling to sprinkle on top before baking, but don’t smooth it over with batter.
*I hope you enjoy the recipe!
MUSIC CREDITS:
"Carpe Diem" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
creativecommons...
Short Guitar Clip by Audionautix is licensed under a Creative Commons Attribution license (creativecommon...)
Artist: audionautix.com/
7 окт 2024
