BWD: Brown Sugar Bundt Cake

Sorry this post is so late. I made the cake and then got sick. But let's not talk about that!

Let's talk about this wonderful bundt cake! This week's challenge for Dorie's Brown Sugar Bundt Cake (page 179 of Baking: From My Home to Yoursby Dorie Greenspan) proved to be one of my favorites. The recipe made a wonderful bundt cake that was nicely dense (almost damp) and had a really fragrant brown sugar flavor.

As always, I tweaked Dorie's recipe a bit. The original called for ground nuts (can't do that, I am allergic) and pears and prunes. Well, I decided to omit the pears because the ones at the market looked dreadful. As for the prunes, once I started omitting things, I decided to wanted a "plain" bundt cake undisturbed by bits and pieces. And that is just what I made. I loved the simplicity of this cake. One of my tasters thought chopped walnuts would have been a nice addition to the cake (obviously she is not nut allergic) but agreed that even without the nuts, the cake was great. The next time you want something simple and lovely, make this bundt cake. You'll love it!

Thanks to everyone at the Baking with Dorie Challenge for understanding about my late post.

For information on the group, visit

Blogs participating in this week's challenge are:

Dry Ingredients

1 1/2 cups white rice flour

1/2 cup cornstarch

1/2 cup sweet rice flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon xanthan gum

1/4 teaspoon salt

Wet Ingredients

2 sticks butter,at room temperature

2 cups packed dark brown sugar

3 large eggs, at room temperature

1 1/2 teaspoons pure vanilla extract

1 cup buttermilk, at room temperature

  1. Preheat oven to 350 degrees F. Grease a 10-cup bundt pan with non-stick cooking spray. Set aside.
  2. In a medium bowl, whisk together dry ingredients.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until it just begins to light. Add the eggs, one at a time. Scrape down the sides and bottom of the after the last addition and cream for an additional 30 seconds.
  4. Add 1/3 of the dry ingredients. Add until just blended. Add 1/2 the buttermilk and the vanilla. Cream until combined. Repeat with remaining dry ingredients and buttermilk.
  5. After adding the last addition of the dry ingredients, increase mixer speed to medium-high. Blend for 20 seconds. Batter should be fluffy.
  6. Spoon into prepared pan. Bake for 35-40 minutes or until a cake tester inserted into the cake comes out clean.
  7. Remove pan from the oven and place on a wire rack. Allow cake to cool in the pan for five minutes and then remove from the pan and place back on the wire rack to cool completely. (Allowing the cake to stay in the pan longer than five minutes might cause it to stick.)
Makes 1 bundt cake

© 2006-2014 Gluten-Free Baking and More/Elizabeth Barbone All Rights Reserved. Reproduction without permission prohibited.