Clara’s Brown Sugar Pound Cake

OR –Sometimes Just Let a Great Recipe ALONE!

    This recipe is from Clara Putnam who modestly claims that her persona is not really ‘cook’. Nevertheless, she has given me several very wonderful dessert recipes. The first time I even heard of brown sugar pound cake was when she made it gluten-free for Jenna’s birthday. It was sometime later before she shared one at a potluck volunteer luncheon at The Caring Place. OMG – I’ve been hooked ever since and so has Don!

    Clara isn’t into flour blends the way that I am but she has amazing success with substituting, cup for cup, brown or white rice flour for all-purpose gluten flour. Sometimes she adds a bit of Xanthan and sometimes not. This is adapted from a recipe that she has been baking since long before she and Jenna tested as sensitive to gluten.

Brown Sugar Pound Cake
Clara’s Dry Ingredients:

2-1/4 c. white rice flour
1/2 tsp. baking soda
1/2 tsp. salt

2 c. light brown sugar
1 c. butter, softened
3 eggs
1 c. sour cream
1 tsp. vanilla

Preheat oven to 325*F. Grease and (rice) flour a Bundt pan. Whisk together the dry ingredients and set aside.

In a mixing bowl, cream together brown sugar and butter until light and fluffy. Add eggs one at a time, beating after each addition and then add in the vanilla. Fold in sour cream alternately with the flour mixture. Pour batter into Bundt pan. Bake 1 hour or until a toothpick comes out clean.

Cool in pan on wire rack for 15 minutes, then remove cake from pan and allow it to cool completely on rack.

    Below are the blended dry ingredients that I adapted for Don and myself. I have had nutrition issues for so long that I try to include every tiny bit of nutrient possible and still hold on to the taste component. And I may not succeed but I have ambitions to convert this to vegan for those who have dairy and/or egg allergies – yet another challenge!

Gretchen’s Dry Ingredients

2 T. coconut flour
3/4 c. sorghum flour
3/4 c. + 1 T. potato starch
1/2 c. + 1 T. tapioca starch
1 tsp. xanthan gum
1/2 tsp. baking soda
1/2 tsp. salt

    I needed a cake picture for this post so why not just make a cake? After the dry ingredients were measured and mixed it turns out there was no more butter or sour cream. OK then, opportunity to test the dairy conversion to coconut butter and coconut cream skimmed from the top of a can of coconut milk and soured with lemon juice .

    The batter was looking and smelling really great – usually a good sign for a baking success. The batter was divided between a 7” Bundt pan and a pan for six oversize cupcakes or muffins (we call them Texas-sized). The house smelled so good, the cakes browned up nicely, the cupcakes were done 10 minutes before the Bundt cake – it was all good. Until it was time to remove the baked goodies from their pans.

The Cupcakes Stuck to the Pan

The Cupcakes Stuck to the Pan

The Bundt Cake Stuck Even Worse

The Bundt Cake Stuck Even Worse

Let’s all have our cake and eat it too!

P.S. The cake is still yummy!

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