Gluten-Free Cinnamon Swirl Bundt Cake with Brown Butter Glaze

Cinnamon Sugar filling:

• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 4 teaspoons cinnamon
• 1/4 teaspoon espresso powder
• Pinch Kosher salt

Cake:

• 3 cups Bobs Red Mill Gluten Free One to One flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1.5 sticks of butter, softened (3/4 cup)
• 1/4 cup avocado or organic canola oil
• 2 1/2 cups granulated sugar (organic works well here)
• 2 teaspoons organic vanilla extract
• 6 room temp eggs  (I use my personal fave, Pete and Gerry’s)
• 1/2 teaspoons organic almond extract
• 1 cup unsweetened almond milk (I love Califia)

 

Brown Butter Glaze:

• 1/4 cup salted butter, browned (melted on medium heat until light brown flakes appear/smells fragrant and nutty)
• 2 cups powdered sugar
• Pinch kosher salt
• However much almond milk or coconut milk mixed in until it reaches preferred consistency.  Don’t make it too thin or else it will fall off the cake.

 

Instructions:

• Preheat oven to 350 degrees.
• Grease and flour a bundt pan.  Make sure to get all the nooks and crannies or else it is very difficult to get it all out in one piece!!!

• Mix the ingredients for the cinnamon swirl mixture and set aside.
• In a medium mixing bowl, add the flour, baking soda and powder, and salt.  Whisk until combined and set aside.
• In the bowl of your mixer, cream together the butter, oil and sugar until light and fluffy.  Add the vanilla and almond extract.  Next add in the eggs, one at a time, until fully incorporated being sure to scrape down the sides.  Next add the flour mixture alternating with the almond milk, beginning and ending with the flour.  Mix until fully incorporated.

 

• In the bundt pan pour or scoop 1/3 of the batter and then smooth.  Top this layer with 1/2 of the cinnamon swirl mixture and swirl with a sharp knife or skewer.  Repeat with another 1/3 of the batter and the other half of the cinnamon swirl mixture.  Finally top with the remaining batter.

• Bake in the oven for 55-60 minutes, making sure the top bounces back.
• Remove from oven and let cool for only about 5 minutes.  Run a knife around the pan and invert onto a cooling rack.  While cooling make the glaze.  Mix the browned butter with the sugar and salt then slowly add your liquid of choice until it reaches a nice consistency.  Cover with plastic wrap and set aside until the cake has completely cooled.  Add glaze then enjoy!!!
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