Maple Bundt Cake

Art of Gluten-Free Baking/http://artofglutenfreebaking.com

-adapted from Williams-Sonoma

Special Equipment Needed

-10 C Bundt pan

-a stand mixer is helpful, but a hand mixer will do

-pastry brush for brushing on the glaze

Ingredients

For the Cake

2 3/4 C Jeanne's Gluten-Free All-Purpose Flour Mix

2 tsp double acting aluminum-free baking powder

1 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg (I used freshly ground)

1/2 tsp ground ginger

1/2 C milk

1/2 C maple syrup (use the real stuff)

4 large or extra large eggs

1 1/2 tsp vanilla extract

1 C (2 sticks) unsalted butter, softened

3/4 C firmly packed light or dark brown sugar (I use dark)

1/2 C granulated sugar

extra tapioca flour and melted butter for your pan

For the Glaze (optional)

1/3 C firmly packed light or dark brown sugar (I use dark)

1/3 C maple syrup

4 tsp bourbon

Preheat oven to 350 degrees.

Prepare your pan: with a pastry brush, brush melted butter into all the nooks and crannies of your bundt pan. Dust completely with tapioca flour. Set aside.

In a medium bowl, mix together flour, baking powder, salt, cinnamon, nutmeg, and ground ginger. Set aside.

In another medium bowl, beat together milk, maple syrup, and vanilla extract until combined. Set aside.

In the bowl of a stand mixer (or a large bowl), beat butter with paddle attachment until light and fluffy--about 5 minutes. Add brown and granulated sugars--beat 5 mins more.-add eggs, one at a time. Beat after each addition

Beginning and ending with the dry mixture, add dry and milk mixtures to butter mixture, alternating between the two.

Scrape dough into your prepared pan. Thump pan on counter to release any trapped air bubbles.

Bake at 350 for 5 minutes. Reduce heat to 325 and bake for another 50-55 minutes.

While cake is baking, make the glaze if using: in a small saucepan, over medium-high heat, stir together the brown sugar, maple syrup, and bourbon until the mixture has reduced a bit and is thicker, about 3 minutes. Remove from heat.

Cool in pan for 5 minutes and then turn out onto rack. If using the glaze, brush the warm cake with the glaze. Cool completely.

Enjoy!