Wednesday, April 3, 2013

Pineapple Bundt Cake with Pineapple Syrup, Gluten-Free



I said I'd make a gluten-free option to share with some special peeps. Unlike last time, I followed the recipe all the way through, brushing the cake with syrup.

Pineapple Bundt Cake with Pineapple Syrup, Gluten-Free
adapted from Week of Menus
click to print

3 c Pamela's Artisan Flour Blend
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c unsalted butter, softened
1 3/4 and 1/3 c sugar, divided
4 large eggs, room temperature
2 tsp vanilla extract
1/2 c sour cream
1/2 c buttermilk
1 1/2 c diced fresh pineapple
2/3 c fresh pineapple puree (use a blender and puree until fairly smooth)
2 tbsp water

Place rack in center of oven, and preheat oven to 350°F. Grease and lightly flour inside of 10-inch bundt pan.

Whisk together flour, baking powder, baking soda and salt in a large bowl.


Mix together sour cream and buttermilk mixture.


Beat the butter at medium speed until creamy, about 2 minutes.


Add sugar and beat at medium-high speed until the mixture is light in texture and color, about 2-3 minutes.


Beat in eggs one at a time, beating for 30 to 40 seconds after each addition. Scrape down sides of bowl as necessary.



Beat in vanilla.


At low speed, add flour mixture in three additions, alternating with sour cream mixture.




Using a spatula, carefully fold in diced pineapple, incorporating it into the batter.


Carefully spoon batter into bundt pan.


Bake cake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.


Cool the cake in the pan on a cooling rack for 10 minutes, then invert it onto another rack. Place the cake, on the rack, over a baking sheet.

I really liked the appearance of the cake when it came out of the oven. It's almost a shame bundt cakes are flipped over for serving.

Meanwhile, prepare syrup by combining pineapple puree, 1/3 c sugar, and water in a small non-reactive saucepan and cook over medium heat, stirring until the sugar dissolves, 3 to 4 minutes. Remove from heat.


Using a pastry brush, dab syrup generously all over surface of the warm cake, allowing it to soak into the cake before reapplying. Let the cake cool completely.



This cake won rave reviews from both celiacs and non, an example of each, respectively:
"Very good, Cook! I really only taste pineapple in the middle of the cake or when I eat the bits of real pineapple so it could be a little stronger but I LOVE the texture, how it’s still moist and soft!!!!!! I had to eat a second piece just to confirm my findings J."
"WOW!!! Sorry to advise you that your decision to be a part time baker is a big mistake!!! You should really consider it full time you rock!!! The consistency and flavor are amazing!!!"
If I didn't know better, I'd think everyone was just glad I brought something that wasn't pumpkin flavored. This cake really is exceptional; hats off to Week of Menus!

Cost:

  • Pamela's Artisan Flour Blend: $3
  • butter: $1.08
  • sugar: $0.53
  • eggs: $1.21
  • vanilla extract: $0.16
  • sour cream: $0.35
  • buttermilk: $0.35
  • pineapple: $3.27

TOTAL: $9.95 or about $0.83 for each of 12 wonderful servings.


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