Tuesday, March 8, 2016
I was cleaning out the freezer over the weekend and ran across a container of sweet potato puree. I know pumpkin/sweet potato is more of a fall and winter food, but had to use it up.
Things have been busy around here and I just haven't had the time to experiment in the kitchen lately. I was in a hurry with this one and grabbed the bundt pan to make it more interesting. I think I have seen about anything and everything baked and cooked in a bundt pan. I have seen stuffing and meatloaf, jello, and of course cakes. One of those kitchen pans that can be used to prepare any number of dishes so a good one to have in your collection.
This one turned out like a tender and more delicate crumb coffee cake. What we really appreciated about it was that when covered tightly it lasted a few days without the normal gluten free issues with quick staling. I suspect it was the sweet potato that kept this cake fresh longer.
Sweet Potato Bundt Cake:
1 cup organic C&H cane sugar
1/2 cup honey(or no honey and 1 1/2 cup sugar)
1 cup grapeseed oil
1 1/2 cups sweet potato( or pumpkin) puree
3 cups gluten free all purpose flour
1 teaspoon guar gum or psyllium husk powder
1 teaspoon baking soda
1 teaspoon baking powder(homemade)
1/2 teaspoon salt(safe for you)
1 teaspoon ground ginger
1/2 teaspoons clove (Or a couple teaspoons of pumpkin pie spice or spices of your choice )
Well greased Bundt Pan
Preheat oven to 350
1) In one large bowl combine all dry ingredients.
2) In second smaller bowl combine all wet ingredients.
3) Pour wet ingredients into dry and mix until completely blended.
4) Spoon into Bundt pan and bake for 40-45 minutes(or until knife comes out clean).
5)Allow to cool for about 5-10 minutes and then flip out of pan.
6) I glazed with some homemade powdered sugar and coconut yogurt- but optional.
Posted by Diane at 4:39 AM