This is a tasty cake, and it’s also very dense. This makes it a good option when you need a cake that can travel because, say, your gluten-free friend’s family got a giant, non-gf cake for the friend’s graduation party. This cake to the rescue!

Ingredients:

• 2 cups gluten-free all-purpose flour mix
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 4 large eggs
• 2 1/2 teaspoons vanilla extract, divided
• 1 tablespoon ground cinnamon
• 1/2 cup powdered sugar
• 1 tablespoon milk

Preheat oven to 350 degrees. Grease a 9X5″ loaf pan, then set aside. Combine the flour mix, baking powder, and salt in a small bowl and set aside.

In a large bowl, beat the butter and sugar on medium-high until fluffy. Reduce the speed to medium-low and beat in the eggs, one at a time, followed by 2 teaspoons of the vanilla.

Yuck!

Reduce the speed further, to low, and gradually add the flour mixture, beating until just combined.

Transfer half the batter into a small bowl and stir the cinnamon in until evenly mixed.

Spoon the batter, alternating cinnamon and vanilla, into the greased pan.

Swirl the two colors together lightly with a knife.

Bake 40-50 minutes, until the cake passes the toothpick test.

Cool in the pan on a wire rack for 15 minutes, then remove from the pan and cool, still on the rack, approximately another hour, until completely cool.

In a small bowl, whisk together the powdered sugar, milk, and remaining 1/2 teaspoon of vanilla, then drizzle over the cooled cake.

Gluten-Free Cinnamon Roll Pound Cake

From Betty Crocker.

• 2 cups gluten-free all-purpose flour mix
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 4 large eggs
• 2 1/2 teaspoons vanilla extract, divided
• 1 tablespoon ground cinnamon
• 1/2 cup powdered sugar
• 1 tablespoon milk

Preheat oven to 350 degrees. Grease a 9X5″ loaf pan, then set aside. Combine the flour mix, baking powder, and salt in a small bowl and set aside.

In a large bowl, beat the butter and sugar on medium-high until fluffy. Reduce the speed to medium-low and beat in the eggs, one at a time, followed by 2 teaspoons of the vanilla. Reduce the speed further, to low, and gradually add the flour mixture, beating until just combined.

Transfer half the batter into a small bowl and stir the cinnamon in until evenly mixed. Spoon the batter, alternating cinnamon and vanilla, into the greased pan. Swirl together with a knife, then bake 40-50 minutes, until the cake passes the toothpick test.

Cool in the pan on a wire rack for 15 minutes, then remove from the pan and cool, still on the rack, approximately another hour, until completely cool.

In a small bowl, whisk together the powdered sugar, milk, and remaining 1/2 teaspoon of vanilla, then drizzle over the cooled cake.