Yogurt Spice Cake
Madzoonov gargantag but nuts were not in the original recipe
Key features of this recipe - cake tastes good and it doesn't fall in the center.
|2 cups||Your favorite gluten free flour. Our favorite is Carol Fenster's sorghum-corn mix. The corn in the recipe adds moisture to the cake.|
|1 1/2 teaspoon||Baking powder|
|1 1/2 teaspoons||Baking soda|
|1/2 teaspoon||Xanthan gum|
|1/2 teaspoon||Guar gum or Xanthan gum|
|1 teaspoon||Ground cinnamon|
|1/2 teaspoon||Ground nutmeg|
|1/2 cup||Butter or margarine|
|1 cup||Granulated sugar|
|3 tablespoons||Maple sugar (could substitute brown sugar or molasses sugar)|
|1 cup||Non-fat yogurt|
|1/4||Small apple - grated|
|1/3 cup||(Optional) Chopped pecans or walnuts|
Preheat oven to 325° F. Grease and flour a 10 inch tube pan or a 9" X 9" square pan.
Pre-mix the dry ingredients - except nuts - in a medium bowl. To the work bowl of an electric mixer, cream the softened butter with the sugar and beat on medium speed until fluffy. Add eggs and beat until smooth.
Alternately add the flour mixture and yogurt and beat until smooth, beginning and ending with the flour. Fold in nuts and grated apple, mixing with a rubber spatula or large spoon only until mixed.
Pour batter into the prepared pan and bake for 50 - 60 minutes or until a cake tester inserted into the center come out clean. Let stand for 5 minutes before turning cake out onto a cooling rack to cool completely.
Can be frozen if wrapped tightly in plastic wrap. You can cut the cake into serving pieces and freeze for lunches.