Gluten Free Busy Day Cake
A riff on Edna Lewis' classic recipe this gluten free busy day cake stars simple ingredients that come together to make a perfectly tender and sweet cake that is delicious plain and even better with whipped cream and fruit
Ingredients
- ½ cup butter, at room temperature
- 1 ⅓ cups sugar
- 3 eggs
- 2 teaspoons pure vanilla extract
- 2 ½ cups gluten free flour blend, (280 grams) or gluten free all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- ⅙ teaspoon nutmeg
- ½ cup whole milk, at room temperature
Instructions
- Grease a 9-inch cake pan with butter, then line it with a circle of parchment paper.
- In a large bowl, using an electric mixer beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each. Beat in the vanilla.
- In a medium bowl, stir together the flour, baking powder, salt, and nutmeg.
- Add about a quarter of the flour mixture to the butter mixture, and stir by hand or beat on low speed just until blended. Add a third of the milk, mixing just until combined. Continue adding flour and milk, finishing with flour and stirring each time just until blended, scraping down the sides of the bowl with a rubber spatula.
- Scrape the batter into the pan and smooth the top. Preheat the oven to 375°F and let the batter rest while the oven heats. Bake for 35-40 minutes, until golden and a tester comes out clean (if it’s browning too quickly, cover loosely with a tent of foil). Remove from the oven and cool in the pan on a rack for about 20 minutes, then turn out to cool completely.
Nutrition
Calories: 392kcalCarbohydrates: 62gProtein: 7gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 94mgSodium: 353mgPotassium: 52mgFiber: 4gSugar: 35gVitamin A: 468IUVitamin C: 0.001mgCalcium: 145mgIron: 2mg
Did you make this recipe?Let me know in the comments how it went!