Gluten-Free Almond Bundt Cake

This delicious recipe is from the King Arthur flour site. Even if you are not gluten intolerant, you will like this cake.

CAKE:

1 1/2 cups Gluten-Free Multi-Purpose Flour

1 tsp. xanthan gum

1 1/2 cups almond flour, white rice flour, or brown rice flour or a combination of both rice flours

1 cup of sugar 

1/2 cup (8 tablespoons) unsalted butter, softened (I've used salted butter before and it turned out great!)

2 T. vegetable oil

1 tsp. salt

2 tsp. baking powder

2 tsp. vanilla extract

1/2 tsp. almond extract

4 large eggs

2/3 cups room temperature milk 

GLAZE:

1 C. confectioners sugar

1/4 tsp. almond extract

2 - 3 T. heavy cream

INSTRUCTIONS:

Preheat the oven to 325 degrees F.

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 one minute. Thoroughly grease a standard-size Bundt pan. Scoop the batter into the prepared pan.

Bake the cake for 50-60 minutes, about 3-4 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 degrees 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 glaze:

Whisk the glaze ingredients together and drizzle over warm or cooled cake.