Glazed Brown Sugar Bundt Cake
Cake
¾ cup unsalted butter, room temperature
1½ cups dark brown sugar
1 tbsp GF vanilla
2 eggs, room temperature
2½ cups pastry flour or 2½ cups Trader Joe’s GF all purpose 1:1 flour or 2½ cups of your favorite GF flour + 1¼ tsp xanthan gum (omit if your four already contains)
1¼ tsp baking powder
½ tsp baking soda
1 tsp salt
1 cup whole milk plain Greek yogurt, room temperature (sour cream will also work)
Glaze
½ cup dark brown sugar
2 tbsp fat-free milk
Pinch of salt
1 tsp GF vanilla
Cake
Spray a bundt pan with GF baking spray & set aside.
On stand mixer with paddle attachment, cream butter & brown sugar until smooth, about 3 minutes.
Add vanilla & mix in.
Add eggs one at a time, scraping down sides until thoroughly combined.
In a medium bowl, whisk together flour, xanthan gum (if using), baking powder, baking soda & salt.
Add about half of flour mixture to butter mixture & mix together until combined.
Add yogurt (or sour cream) & mix until combined.
Add remaining flour mixture & mix until completely combined, scraping down sides as needed.
Pour batter into prepared bundt pan & smooth top with spatula.
Bake at 350° for about 35-45 minutes. Cake should feel springy to the touch & be golden brown.
Remove pan to wire rack & cool for at least 15 minutes.
Invert pan to remove cake. Let cake finish cooling on wire rack. (It should be completely cool before add ing glaze.)
Glaze
In small, heavy saucepan combine brown sugar, milk & salt. Heat over medium-high heat, bringing to boil. Let the glaze reduce for about a minute, stirring constantly – just until it starts to thicken slightly. (It’s easy to over-boil it, which will cause it to solidify as it cools - & it won’t be pretty! Haha! So just be careful.)
Remove from heat & add vanilla.
Cool slightly. It will thicken as it cools. Pour over cake.
Notes:
This recipe is based on aheadofthyme.com/glazed-brown-sugar-bundt-cake. Thanks Sam & Dan!
Since the original recipe calls for pastry flour, I opted for Trader Joe’s GF flour as it’s a little less dense than my usual favorite Bob’s Red Mill 1 to 1 GF flour. I think most GF flours will work, but if they are a little heavier, your cake will be a little heavier & may take a bit longer to bake.
If you are not eating this cake right away, no worries - it keeps well! Just cut a slice & microwave it for 10-15 seconds. Perfection!
You can also make muffins with this recipe. Just bake for 25-30 minutes.