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Spiced Caramel Bundt Cake

Photo: Oxmoor House
Hands-on time 13 mins
Total time 2 hrs, 43 mins
Yield Serves 16 (serving size: 1 slice)
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.

Ingredients

  • 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
  • Cooking spray
  • 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

Nutrition Information

  • calories 255
  • fat 9.2 g
  • satfat 3.5 g
  • monofat 3.8 g
  • polyfat 1.4 g
  • protein 2 g
  • carbohydrate 43 g
  • fiber 1.3 g
  • cholesterol 36 mg
  • iron 0.6 mg
  • sodium 318 mg
  • calcium 15 mg

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. Spoon batter into a 12-cup Bundt pan coated with cooking spray, spreading evenly.

  5. 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.

  6. 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.

Gluten-Free Baking