Gluten-Free Brown Sugar Spice Cake

December 21st

This is the lead up to a very special dessert, however, I feel that each cake deserves its own spotlight. You going to have till Christmas Eve to find out what I have been cooking up. Just know that it is the IT dessert to have this year. I have never seen it done gluten-free, so I’m taking a gamble that this will impress everyone. Come back every day to see if you can guess what I’m cooking up. It is sure to be a real treat if I can pull it off.

Ingredients Brown Sugar Cake:

  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/3 cup butter
  • 1-2/3 cups Pamela’s Gluten-Free flour
  • 1/2 plus 1/8 teaspoon baking soda
  • 1/2 plus 1/8 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1-1/4 cups packed brown sugar
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 2/3 cup buttermilk

Creation of the Cake:

  1. Preheat the oven to 350°F
  2. Mix cinnamon, nutmeg, and cloves out into one small prep bowl. Set aside.
  3. Melt the butter over medium-high heat, whisking the butter as it browns.
  4. When the butter browns, remove it from the heat and add in the spices and mix together.
  5. Pour the spiced butter out into a shallow dish and stick it in the freezer to re-solidify.
  6. Once the butter is re-solidify, remove from the freezer and bring to room temperature.
  7. Coat 2 9″ pans with non-stick spray.
  8. In a large bowl, whisk the flour, baking soda, baking powder, and salt together.
  9. Cream together brown sugar and brown butter until it is a light brown.
  10. Add in vegetable oil
  11. Then, add each egg one at a time until combined.
  12. Next alternate adding flour mixture and buttermilk, until completely combined.
  13. Pour into two 9″ pans and bake for 35-38 minutes.
  14. Allow the cake to cool for 10 minutes, before flipping it upside down and removing it from the pan.
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