http://artofglutenfreebaking.com
Art of Gluten-Free Baking
-adapted from Family Fun online
Special Equipment Needed
-12 C bundt pan or two 9"x5" loaf pans
-stand mixer is very helpful, but a hand mixer will do
Ingredients
For the Cinnamon Filling
1 TBL cinnamon
2 tsp Jeanne's Gluten-Free All-Purpose Flour Mix
1/3 C brown sugar
4 TBL (1/2 stick) unsalted butter, softened
For the Cake
3 C Jeanne's Gluten-Free All-Purpose Flour Mix
2 tsp aluminum-free double-acting baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 C (1 stick) unsalted butter, softened
1 1/2 C granulated sugar
3 large or extra large eggs
2 tsp vanilla extract
1 16 oz container of sour cream, room temperature
Optional: Confectioner's sugar for dusting
additional tapioca flour and butter for the pan(s)
Preheat oven to 350 degrees F. Butter and flour your pan(s).
Prepare the filling: in a small bowl, with your hands, mix together filling ingredients. Set aside.
In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat your butter until light and fluffy. Add sugar, beat for a minute. Add the eggs, one at a time, beating after each addition. Beat for about 2 more minutes. Add vanilla extract. Add sour cream. Beat until incorporated and mixture is smooth.
Add dry ingredients and mix until incorporated. Be sure that there is no unincorporated wet batter at the bottom of the mixing bowl.
Spoon half of the batter into your prepared pan(s). Sprinkle cinnamon mixture over this batter. Spoon the remainder of the batter on top of the cinnamon mixture. Stick a table knife into the batter and swirl the batter around to spread the cinnamon filling throughout. Smooth top. Thump pan on the counter to release any air bubbles.
Bake at 350 degrees F for 50-60 minutes or until tester comes out clean. Cool in pan for 5 minutes then turn out onto cooling rack to cool completely. If using, sift confectioner's sugar on top of cooled cake.
Enjoy!