Spiced Vanilla Rum Cake

Spiced Vanilla Rum Cake

Ingredients

  • 2 cups whole grain oat flour
  • 1/2 cup all natural unmodified potato starch
  • 1 1/2 teaspoons Chinese five spice powder
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon gluten-free baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 16 tablespoons (2 sticks) unsalted butter, softened
  • 1 cup firmly packed dark brown sugar
  • 2 tablespoons spiced rum
  • 1 tablespoon Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
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  • 2 eggs
  • 1/4 cup low-fat buttermilk
  • 1 cup freshly grated apple (1 large peeled Granny Smith apple)

Toppings

  • 1/3 cup chopped pecans
  • 2 tablespoons firmly packed dark brown sugar
  • 1/2 teaspoon Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract

Directions

In a small bowl, combine topping ingredients; set aside

Place oven rack in the center of oven and preheat oven to 350 degrees F. Coat a non-stick light-colored 8 x 3-inch round cake pan with cooking spray and line the pan bottom with parchment paper; set aside.

In a medium bowl, whisk the oat flour, potato starch, spice powder, baking soda, xanthan gum, baking powder, salt and cloves until blended; set aside.

In a large mixing bowl, add butter, brown sugar, rum and vanilla extract. Beat with a handheld mixer on medium-high speed until fluffy, about 2-3 minutes, scraping sides of bowl as needed. Reduce speed to medium-low; add eggs one at a time and beat after each addition. Using a rubber spatula, fold in the dry ingredients one half at a time. Then add the buttermilk and apple and fold in until combined.

Spread batter into prepared pan. Use a small spoon and evenly place topping on batter then lightly swirl into batter. Bake until done, about 50-55 minutes. Cool cake for about 10 minutes, then run a small knife around cake edge before removing from pan. Remove parchment paper and place cake right side up on wire rack; cool completely.

  • 250 g whole grain oat flour
  • 120 ml all natural unmodified potato starch
  • 1 1/2 teaspoons Chinese five spice powder
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon gluten-free baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 16 tablespoons (2 sticks) unsalted butter, softened
  • 200 g firmly packed dark brown sugar
  • 2 tablespoons spiced rum
  • 1 tablespoon Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
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  • 2 eggs
  • 60 ml low-fat buttermilk
  • 100 g freshly grated apple (1 large peeled Granny Smith apple)

Toppings

  • 33 g chopped pecans
  • 2 tablespoons firmly packed dark brown sugar
  • 1/2 teaspoon Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract

Directions

In a small bowl, combine topping ingredients; set aside

Place oven rack in the center of oven and preheat oven to 180 degrees C. Coat a non-stick light-colored 20 x 8-centimeter round cake pan with cooking spray and line the pan bottom with parchment paper; set aside.

In a medium bowl, whisk the oat flour, potato starch, spice powder, baking soda, xanthan gum, baking powder, salt and cloves until blended; set aside.

In a large mixing bowl, add butter, brown sugar, rum and vanilla extract. Beat with a handheld mixer on medium-high speed until fluffy, about 2-3 minutes, scraping sides of bowl as needed. Reduce speed to medium-low; add eggs one at a time and beat after each addition. Using a rubber spatula, fold in the dry ingredients one half at a time. Then add the buttermilk and apple and fold in until combined.

Spread batter into prepared pan. Use a small spoon and evenly place topping on batter then lightly swirl into batter. Bake until done, about 50-55 minutes. Cool cake for about 10 minutes, then run a small knife around cake edge before removing from pan. Remove parchment paper and place cake right side up on wire rack; cool completely.

  • Nielsen-Massey time icon

    10 minprep

  • Nielsen-Massey time icon

    50 mincook

  • Nielsen-Massey yield icon

    8servings

This Recipe Uses

Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract 4oz

Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract