This was one of the better gluten-free desserts that I have made. High-quality ingredients help make this amazing. You can either make this in a bundt pan or 2 loaf pans. I made them into loaf pans and took one to work and one camping with me. Each loaf serves 6 hefty servings. I served with cool whip and macerated strawberries. This cake is tender and moist and was the perfect summer dessert! I want to take this cake base and make pineapple upside-down cake!
Pound Cake
- 1 1/2 cups (3 sticks) salted butter (I used Kerrigold Butter)
- 1 (8 oz.) package cream cheese (or use the lighter cream cheese: Neufchâtel)
- 2 cups white sugar
- 1 Tbsp. vanilla extract
- 1 tsp. almond extract
- 6 eggs
- 2 2/3 cups good quality gluten-free flour blend (I used Bob Mills 1:1)
- 1/3 cup corn starch
Butter Sauce
- 1/3 cup butter (I used Kerrigold Butter)
- ¾ cup sugar
- 2 tbsp water
- 2 tsp vanilla
INSTRUCTIONS
1. Preheat oven to 325°. Spray a bundt pan or 2 loaf pans with non-stick cooking spray.
2. In the bowl of your electric mixer, cream together the butter, cream cheese and sugar until light (medium speed -about 5 minutes).
3. Add the vanilla and almond extracts and beat another 30 seconds to mix well.
4. Place a sifter/sieve/strainer over a bowl. Measure the flour, cornstarch, and xanthan gum, and dump into the sifter. Sift together the dry ingredients. You can repeat to sift another time or I just used a whisk and really whisked them together well.
5. Break the 6 eggs into another bowl and set aside.
6. With your mixer on low, alternately add the flour mixture and the eggs to your butter/sugar mixture, beginning and ending with the flour mixture.
7. Pour batter into the prepared pan(s).
8. Bake at 325° for 1 hour and 15 minutes or until toothpick inserted in the center comes out clean. Allow to cool in pan, then gently loosen the sides with a table knife or plastic spatula before turning over onto serving plate.
9. Butter Glaze- Add butter and sugar to saucepan and mix together. Add water and vanilla and mix. Cook on medium heat until the sugar is dissolved. Poke small holes in the cake and pour warm glaze over the cake. Cook the cake and serve.
NOTES
As always, be sure to double-check your ingredients for gluten. Feel free to try this with your preferred gluten-free flour blend, but I only guarantee a delicious, non-gritty result if you use one of the flours I recommend!
https://www.backtomysouthernroots.com/kentucky-butter-cake-with-a-butter-glaze/
http://mygluten-freekitchen.com/cream-cheese-almond-pound-cake-gluten-free/
