Cinnamon, ginger, and nutmeg give this gluten-free cake its signature spiced flavor, and applesauce lends moistness while allowing you to use less oil. A drizzle of golden caramel syrup is the finishing touch, making this the perfect "ta-da!" dessert to serve at your next dinner party or ladies' tea.
4.6 ounces brown rice flour (about 1 cup)
3.15 ounces tapioca flour (about 3/4 cup)
2.1 ounces sweet white sorghum flour (about 1/2 cup)
2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
1 teaspoon xanthan gum
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup granulated sugar
1/4 cup unsalted butter, softened
1/4 cup honey
2 large eggs
1/4 cup canola oil
1 1/2 cups applesauce
1/4 cup packed brown sugar
3 tablespoons half-and-half
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
3/4 cup powdered sugar
How to Make It
Preheat oven to 350°.
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, and next 5 ingredients (through nutmeg) in a medium bowl; stir with a whisk.
Place sugar, 1/4 cup butter, and honey in a bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in oil. Add flour mixture and applesauce alternately to sugar mixture, beginning and ending with flour mixture.
Spoon batter into a 12-cup Bundt pan coated with cooking spray, spreading evenly.
Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Remove from pan.
Combine brown sugar, half-and-half, and 2 tablespoons butter in a small saucepan. Bring to a boil over medium-low heat; cook 1 minute. Remove from heat; add vanilla. Cool 1 minute; add powdered sugar, stirring with a whisk until smooth. Spoon glaze over cake.
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