I have said before how my mother loves baking bundt cakes. This past weekend she shared this incredibly simple recipe for a cinnamon bundt cake. She substituted 100 g of AP flour with the same amount of chestnut flour, which I unfortunately didn’t have around. This cake was in and out of the oven within an hour. Because I only had supermarket quality ground cinnamon, I used a little more than she did. Also, instead of flouring the bundt pan, this time I used some ground cinnamon, to give it a nice warm color and avoid white spots. The crumb on this cake is absolutely delicate, the flavor is subtle, and it could be easily converted into a dairy free version – just use a dairy free shortening instead of butter and any plant based milk instead of whole milk.
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I have chestnut flour would love to find another use for it. Was your mother’s version gluten free?
No, it was with regular flour
Oh! And one other thing. I cannot use your flour blend. I can’t eat rice at all anymore.
Oh no! That’s really unfortunate, I’m so sorry. Are there gluten-free flour brands without rice in them? You can definitely try to substitute one of them for mine. For this cake I’d suggest using 100 g of chestnut flour and then regular gf flour for the rest. I hope it helps
Thank you! I have some rice free blends. I got arsenic poisoning! It was really scary.
Oh my goodness! I’m glad you’re better now
Does it only bake for 16 minutes? There is no baking time at the end of the recipe.
14 minutes, it should be indicated in step 5. Let me know if you don’t see it.
Step 5 does not show
I just sent you an email with the whole recipe. Sorry for the inconvenience