My mother-in-law is gluten intolerant. She is in town this week and so we tried out a new cake one night. This is a semi-homemade cake, and it is really only gluten free because of the gluten free cake mix that she bought. You could make the cake non-gluten free by using a regular old cake mix. And it would probably still be delicious. But, if you can't do gluten, this ended up being easy, moist and delicious. My mother-in-law says she will never make gluten-free cake any other way now!
Almond Poppy Seed Bundt Cake
adapted from: allrecipes.com
1 yellow cake mix (we used a gluten free cake mix)
1 package instant vanilla pudding (the small box)
2 Tbsp. poppy seeds
1 c. water
1/2 c. oil
4 eggs
2 tsp. almond extract
Almond Glaze
I didn't really measure my ingredients for this glaze, but I used appoximately:
2 c. powdered sugar
2 Tbsp. milk
1 tsp. butter
1/4 tsp. almond extract
1/2 c. sliced almonds
Preheat your oven to 350 degrees. Grease and flour a bundt cake pan. In a large mixing bowl, stir together the cake mix, pudding mix and poppy seeds. Make a well in the center and add in the water, oil, eggs and almond extract. Mix it for 30 seconds on low speed and then 4 minutes on medium speed. Pour it into the cake pan. Bake it for 45 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely before removing it from the pan.
In a small bowl, mix together the powdered sugar, milk, butter, almond extract and stir it until it is smooth. Drizzle it over your cooled cake. In a small frying pan, toast the almonds over medium heat until light brown. Then sprinkle them on your cake.
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