Spiced Bundt Cake with Chunky Strawberry Compote
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Courtesy of Rebecca Saltsman
Be forgiving while making this Bundt cake, or working with gluten-free flours for the first time. The batter might look different from anything you're used to. Sweet rice flour and glutinous rice flour are the same but make sure not to get regular white rice flour.
Super easy
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PrintIngredients
For 8 Person(s)
Cream
- For the cake:
- 2 1/4 cups sorghum flour
- 1/4 cups plus 2 T. sweet rice flour
- 1/2 cups extra-fine (stone-ground) brown rice flour
- 1/4 cups extra-fine millet flour
- 1/4 cups tapioca flour
- 3 teaspoons baking powder
- 3 teaspoons guar gum
- 1/2 teaspoons salt
- 1/2 teaspoons fresh-ground nutmeg
- 1/2 teaspoons finely minced fresh ginger
- 1/2 teaspoons ground cardamom
- 1/2 teaspoons cinnamon
- 5 eggs
- 1/2 cups sugar
- 1/2 cups unsweetened applesauce
- 1/2 cups sour cream or Greek yogurt
- 1 cups extra-virgin olive oil
- For the compote:
- 2 cups hulled and quartered strawberries, divided
- 1 tablespoons sugar
- 1/2 lemon, juice
- 1 tablespoons kirsch (optional)
Spiced Bundt Cake with Chunky Strawberry Compote Directions
- Preheat the oven to 350° and liberally butter a Bundt pan.
- In a large bowl, combine the flours, baking powder, guar gum, salt and spices. In another large bowl, beat the eggs until frothy. Add the sugar and applesauce to the eggs and beat with a whisk or a fork. Add the sour cream and olive oil and beat well. Slowly pour the dry ingredients into the egg mixture while whisking until just incorporated.
- Pour the batter into the pan and bake for 45 minutes. The cake is done when it is slightly browned on top and a toothpick inserted into the center comes out dry. Let the cake cool for 10 minutes then turn it out onto a rack.
- In a saucepan over medium heat, combine 1½ cups of the strawberries and 1 tablespoon of the sugar. Stir until the juices are released. Cover and lower the heat to a simmer until the strawberry quarters begin to collapse. Add the remaining strawberries and kirsch, if using, and cook until just heated through. Taste for sugar and add the lemon juice (a few drops at a time) to taste.
- Serve the cake warm or at room temperature with the chunky strawberry compote.
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