Hazelnut Cinnamon Coffee Cake

Name: Hazelnut Cinnamon Coffee Cake
Yield: Makes one 8-cup (2 L) Bundt cake | Serves 12 to 16
Ingredients: ¼ tsp (1 mL) salt; 2 tsp (10 mL) vanilla extract; 1¾ cups (435 mL) buttermilk; ⅔ cup (160 mL) potato flour (not potato starch); ¼ cup (60 mL) tapioca starch; 2 tsp (10 mL) xanthan gum; 1 tsp (5 mL) ground cinnamon; 2 tsp (10 mL) baking powder; 1 Tbsp (15 mL) lemon juice; ⅔ cup (160 mL) packed dark brown sugar; ½ cup (125 mL) lightly toasted chopped hazelnuts; 1½ cups (375 mL) brown rice flour; 1½ cups (375 mL) sugar; 3 eggs

Preparation info

Makes one 8 cup 2 L ) Bundt cake | Serves
12 to 16

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

To bake a gluten-free cake that is as close as possible in texture to a wheat flour cake, you need to use a combination of rice flour for body, potato flour for fine texture, tapioca starch for tenderness and hold, and xanthan gum to hold in the leavening.

Ingredients

⅔ cup (160 mL) packed dark brown sugar
½ cup (125

Dessert
Cake
Vegetarian
Gluten-free

Method

Preheat the oven to 350°F (175°C) and grease an 8-cup (2 L) Bundt pan.
In a small bowl, stir the brown sugar, hazelnuts, lemon juice, and cinnamon, and set aside.
In a large bowl, stir the rice flour, potato flour, tapioca starch, xanthan, ba