Spiced Vanilla Rum Cake

Name: Spiced Vanilla Rum Cake
Yield: 8
Cuisine: Desserts, Baked Goods
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; 2 eggs; 1/4 cup low-fat buttermilk; 1 cup freshly grated apple (1 large peeled Granny Smith apple); 1/3 cup chopped pecan; 2 tablespoons firmly packed dark brown sugar; 1/2 teaspoon Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract

Ingredients

USMetric

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.