Don’t you love the feeling of fall in the air? The smell of the cinnamon brooms as you walk into the grocery story always entices me. This past weekend I decided to try my hand at a cinnamon bundt cake and it was delicious. The cake was very moist and so easy to make. I was disappointed with the icing glaze recipe that was listed with the cake. I followed the instructions, but my glaze was clear and disappeared into the cake so I served mine with a little sweetened whipped cream too. I’m adding a different glaze recipe to this that should work better.
For the Cake
- ¾ cup sorghum flour
- ¾ cup potato starch
- ½ cup tapioca starch
- 1¼ cup granulated sugar
- 1 teaspoon xanthan gum
- 1¼ teaspoons baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons cinnamon (Vietnamese if you have it)
- ⅓ cup butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk or 1Tablespoon vinegar + milk to = 1 cup
For the Glaze
- 1 tsp butter
- 1 1/2 c confectioners sugar
- 2 1/2 tsp milk
- 1/4 tsp vanilla extract
- 1/8 tsp salt
- In a small bowl combine the dry ingredients.
- In your mixer bowl, beat the butter. Add the eggs and vanilla and beat again.
- Add the dry ingredients and milk alternately in fourths, starting and ending with the dry ingredients. Mix well, scraping the bottom of the bowl to be sure the butter is incorporated.
- Spoon the batter into a sprayed or greased bundt pan.
- Bake at 325° for 50 minutes.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- Melt butter for glaze and then add the rest of glaze ingredients. Drizzle glaze over cooled cake.
This is an easy coffee flavored, creamy pie that will really hit the spot on a warm summer day. Make sure to thaw the pie for 30-40 minutes before serving or else you will have a difficult time cutting into this mudslide pie dream.
1 package Pamela’s simple bites gluten-free extreme chocolate mini cookies
6 T unsalted butter
6 oz semi-sweet chocolate morsels plus 2 additional tablespoons, divided
1 tsp freeze dried coffee
1 tsp hot water
3/4 c sour cream
1/2 c granulated sugar
1 tsp vanilla extract
1 1/2 c heavy whipping cream
1 c confectioners sugar
1/4 c Hershey’s cocoa
Melt butter and set aside. Pulse cookies in food processor until crumbs and then add butter and pulse to combine. Press crumbs in the bottome of a 9-inch pie plate. Melt 1 c morsels in small saucepan over lowest possible heat. When morsels begin to melt, remove from heat and stir. Return to heat for a few seconds at a time stirring until smooth. Remove from heat and cool 10 minutes. Combine coffee and water in medium bowl. Add sour cream, granulated sugar and vanilla. Sir until dissolved. Stir in melted chocolate until smooth and then spread into crust. Chill in refrigerator. Beat cream, powdered sugar and cocoa in small bowl until stiff peaks form. Spread over chocolate layer and sprinkle with remaining morsels. Freeze at least 6 hours.
Cardamom! Where have you been all my life? Until about a year ago I had no experience with this amazing spice used frequently in Indian cooking. One whiff of it’s powerful floral aroma and I was hooked! If you have never tried this spice before I highly encourage you to do so…..you won’t be disappointed. Be careful with cardamom though….a little goes a long way. Here’s my recipe for gluten-free banana cardamom muffins to get you started:
1 3/4 c gluten free all purpose flour mix
1 c brown sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/2 tsp ground cardamom
1/3 c melted butter or margarine
1/2 c buttermilk
1 jar banana baby food (weird ingredient, I know…..but try it)
1 large egg
1 tsp good quality vanilla extract
2 large bananas mashed
Preheat oven to 375F and line 12 muffin cups with paper liners. In a large bowl, whisk flour, sugar, baking powder, salt and spices. In a medium bowl, whisk butter, buttermilk, baby food, mashed bananas, egg and vanilla. Pour banana mixture into flour mixture and stir until no streaks remain. Using an ice cream scoop divide batter evenly into muffin cups filling about 3/4 full. Bake for 15-20 minutes until toothpick inserted comes out clean. Allow muffins to cool before serving.
Trust me your house will be filled with a warm, delicious aroma every time!
What is your favorite spice?