I decorated for Fall this past weekend and I’m not even sorry about it. I LOVE Fall! I know I mentioned that in one of my posts last week, but ya’ll, I’m serious. Fall makes me happy!
This cake will make you happy!
Cinnamon, sugar, and vanilla are the star players in this delicious, moist bundt cake. It’s sweet and comforting in every bite. And lots not forget the cinnamon glaze! It’s everything you imagine Fall to be in a warm, sugary topping. It’s the perfect accessory, if you will, for this cake.
Besides being delicious, putting this together is simple and quick. You want to start by creaming your butter, sugar, and vanilla together. Then add your eggs, one at a time. (You can swap out the refined sugar for coconut sugar for a more Paleo friendly recipe.)
For the dry ingredients, I used gluten-free flour, baking powder, cinnamon, and a dash of salt. Gluten-free flour is something I always have on hand. It’s my base for our homemade pancakes, waffles, cookies, and cakes. I’m still working on perfecting the gluten-free bread.
Now you’re ready to merge the two together (dry and wet ingredients.) Anytime a recipe calls for adding milk and alternating it with dry ingredients, I always start and end with the dry. I am not 100% sure if this makes a different a not, but it makes me feel better about it.
I don’t know about you, but there is something about baking that makes me so nostalgic. Which is funny, because I wanted nothing to do with the kitchen or cooking when I was younger. Now, the kitchen is my sanctuary. It’s where I unwind, think, breathe, sing, sometimes dance, and cook. Now if it would just clean itself for me…………..
Once the batter is all combined, pour it into a well, greased bundt pan.
I have learned in my experience as a cook and home-baker, the best pans and tools are the ones passed down from generation to generation. Am I right? They are well seasoned and hold lots of memories and can often tell quite a few stories.
Place in the oven and bake for 40-45 minutes.
Let your little bundt cake rest and cool while you prepare the glaze. Remove cake from pan and place on your favorite cake stand. This is one cake you will want to display. Don’t forget to poke holes, with a fork, throughout cake so as you pour the glaze on top, it has the opportunity to seep into all the nooks and crannies.
Serve this with homemade vanilla ice-cream or whipped topping. Whatever you choose to top it with, enjoy! I can’t wait to hear what you think.
Gluten Free Cinnamon Bundt Cake
2 Cups Gluten-Free Flour (1-1 GF Baking Flour)
1 Tablespoon baking powder
1 Tablespoon cinnamon
3/4 teaspoon salt
1 1/3 cups granulated sugar or coconut sugar
2/3 cup unsalted butter, softened
2 teaspoons vanilla
2/3 cup milk
1/2 cup granulated sugar
6 tablespoons butter
1/3 cup water
1 teaspoon vanilla
1 teaspoon cinnamon
- Preheat oven to 350 degrees. Grease a 10 inch bundt pan.
- In a medium bowl, combine flour, baking powder, cinnamon, and salt.
- In a large bowl or stand mixer, cream together sugar, butter, and vanilla. Add eggs, one at a time. Mixing between each one.
- Beat in the dry ingredients, alternating with milk. (start and end with dry ingredients.
- Pour batter into greased bundt pan and bake for 40-45 minutes.
- Once done, let cake cook for 20 minutes before removing it from the pan.
- While cake is cooling, prepare the glaze in a small sauce pan. Simply add all the ingredients together until sugar dissolves.
- Use a fork to poke holes throughout cake then pour or drizzle the glaze on top.