Bananas Foster Cake ~ #TheCakeSliceBakers

"Baking and love go hand in hand, for as one bakes a tasty treat and fills the room with its sweet aroma, the true joy is to take what has been made and share it with another". ~ Heather Wolf

Italian Breakfast Cookies ~ #CreativeCookieExchange

Life is short.  Eat cookie for breakfast.

Gluten-Free Almond-Raspberry Bundt Cake ~ #BundtBakers

"Don't despair over the food you can't have, remind yourself of all the good food that you can have."

The theme for #BundtBakers this month is Gluten-Free. I don't bake gluten-free very often, and I wondered if I should sit out this month.  One of my daughters tried going gluten-free for a while, so I made a few baked goods for her, but it didn't last long. However I love baking with the group and wanted to give it a try.  This recipe was originally just an almond bundt cake, but I love the combination of almond and raspberry.

This cake was made at the last moment since I mixed up my dates (I thought it was due next week - oops!) and had to bake it after work, so I was extremely grateful that it is easy to put together. I think that cleaning up afterwards took more time than getting it in the oven.  Instead of using the almond essence in the glaze I added some raspberry essence and it was the perfect touch of sweetness. As you can see from the photo below is was very easy to cut, and everyone agreed that it had a nice delicate crumb and was delicious.

If you would like to know more about #BundtBakers and see what the other bakers made for our Gluten-Free theme please scroll down below the recipe.

Gluten-Free Almond-Raspberry Bundt Cake 
Printer Friendly Recipe

Ingredients
Cake ~

• 235g (1½ cups) Gluten-Free Multipurpose Flour (that contains xanthan gum)
• 145g (1½ cups) almond flour
• 300g (1½ cups) granulated sugar
• 115g (½ cup) unsalted butter, softened
• 25ml (2 tablespoons) vegetable oil
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract
• 4 large eggs
• 152ml (⅔ cup) milk, at room temperature
• 200g (1⅔ cup) fresh raspberries

Glaze ~

• 125g (1¼ cups) confectioners' sugar
• ⅛ to ¼ teaspoon almond extract or 1 drop bitter almond oil
• 30g to 45ml (2 to 3 tablespoons) heavy cream

Preparation

Cake ~

1. Preheat the oven to 165℃ (325°F).
2. Spray a standard-size Bundt pan with baking spray; set aside
3. To make the cake: In a medium bowl, whisk together the flours and xanthan gum.
4. In a separate bowl, use an electric mixer to beat together the sugar, butter, oil, salt, baking powder, and vanilla and almond extracts until smooth and fluffy. Scrape the bottom and sides of the bowl once to incorporate any unmixed ingredients.
5. Beat in the eggs one at a time; the mixture should become quite fluffy and light. Scrape the bottom and sides of the bowl, and beat briefly.
6. Gently stir in the milk alternately with the flour mixture, one-third at a time, ending with the flour mixture. Scrape the bowl once more, and gently beat for 1 minute.
7. Gently fold in the raspberries.
8. Scoop the batter into the prepared pan.
9. Bake the cake for 60 to 70 minutes, about 3 to 4 minutes past the point where the cake springs back when touched lightly in the center and a cake tester (or toothpick) inserted into the center comes out clean.
10. Remove the cake from the oven, and cool it in the pan for 15 minutes before turning it out onto a rack to cool completely.

Glaze ~

1. Whisk the glaze ingredients together and drizzle over the cooled cake.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page. Many thanks to Stacy from Food Lust People Love, who is not only the host this month, but also the one who keeps everything in good working order here at #BundtBakers.  Thanks Stacy for all you do.

And don’t forget to take a peek at what other talented bakers have baked this month ~

• Buckwheat Bundt Cake with Red Fruits Jam from Pat y Co. Candy Bar
• Clementine Almond Bundt from Food Lust People Love
• Coconut Rum Gluten-Free Bundt from Sweet Sensations
• Gluten-Free Sweet Cornbread Bund Caket from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Flourless Carrot Cake from Sneha's Recipe
• Gluten Free Chocolate Bundt Cake from I Love Bundt Cakes
• Gluten Free Holiday Rum Cake from The Queen of Scones
• Gluten-Free Almond-Raspberry Bundt Cake from All That's Left Are The Crumbs
• Gluten-Free Carrot Bundt Cake from Merce's Cake

Aebleskivers ~ #BreadBakers

"The laziest man I ever met put popcorn in his pancakes so they would turn over by themselves".  - W. C. Fields