Gluten Free Eggnog Bundt Cake with Buttercream Eggnog Drizzle

• Refrigerated

  • 4 Eggs plus 1 yolk, large

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Brown rice flour
  • 1 1/2 cups Cane sugar
  • 1 tsp Cinnamon
  • 1 dash Cinnamon
  • 1/4 tsp Nutmeg
  • 1 dash Nutmeg
  • 1/2 cup Potato starch
  • 3 cups Powdered sugar
  • 1 1/4 tsp Salt
  • 1 pinch Salt
  • 1/2 cup Sorghum flour, sweet
  • 1/4 cup Tapioca starch
  • 1 1/8 tbsp Vanilla
  • 1/2 cup White rice flour
  • 1/2 tsp Xanthan gum

• Nuts & Seeds

  • 1 Coconut, toasted
  • 1 Pecan pieces

• Dairy

  • 2 sticks Butter
  • 4 tbsp Butter
  • 1/3 cup Sour cream, full-fat

• Desserts

  • 1 Toffee bits

• Beer, Wine & Liquor

  • 1 1/3 cup Eggnog

Found on breezybakes.com

Description

Ingredients

• For the cake:
• 2 sticks butter, room temperature
• 1½ cups cane sugar
• 4 large eggs plus 1 yolk
• 1 tablespoon vanilla
• ½ cup white rice flour
• ½ cup brown rice flour
• ½ cup sweet sorghum flour
• ½ cup potato starch
• ¼ cup tapioca starch
• 1½ teaspoons baking powder
• 1¼ teaspoons salt
• 1 teaspoon cinnamon
• ½ teaspoon baking soda
• ½ teaspoon xanthan gum
• ¼ teaspoon nutmeg
• 1 cup eggnog
• ⅓ cup full fat sour cream
• For the frosting:
• 4 tablespoons butter
• 3 cups powdered sugar
• ⅓ cup eggnog
• ¼ teaspoon vanilla
• dash of cinnamon
• dash of nutmeg
• pinch of salt
• Optional toppings:
• toffee bits
• toasted coconut
• pecan pieces

Directions

• Preheat oven to 350 degrees. Grease and flour (using white or brown rice flour) a bundt pan. Set aside.
• Begin making cake. In a large mixing bowl or stand mixer, cream together butter and sugar until light and fluffy. Add eggs and yolk one at a time, mixing until well incorporated and scraping down the sides as needed after each addition. Add vanilla and mix until incorporated.
• In a smaller mixing bowl, sift together white rice flour, brown rice flour, sorghum flour, potato starch, tapioca starch, baking powder, salt, cinnamon, baking soda, xanthan gum, and nutmeg.
• Add ⅓ of dry mixture to egg mixture and mix on low until smooth. Add half the eggnog and mix until smooth. Add another ⅓ dry mixture, remaining eggnog, and then remaining dry mixture, mixing well in between each addition. Scrape down the sides of bowl as needed. Fold in sour cream and stir until well incorporated and smooth.
• Pour batter into greased and floured bundt pan. Smooth top of batter with a spatula to make even. Bake in oven at 350 degrees for 50-60 minutes or until top bounces back at touch of a finger and toothpick inserted into center comes out clean with few crumbs.
• Place cake on cooling rack and immediately run a knife along the edges and around center of pan. Cool for 15 minutes and then flip cake out of pan onto cooling rack to finish cooling.
• While cake is cooling, begin making frosting. In a large mixing bowl or stand mixer, cream butter until pale and smooth. Add 1½ cups of powdered sugar and beat until smooth. Add eggnog, vanilla, cinnamon, nutmeg, and salt and beat until smooth. Add remaining powdered sugar and beat until smooth. Set aside.
• Once cake is completely cooled, transfer to serving dish. Once ready to frost, heat frosting in a microwave safe dish for 10-15 seconds until it reaches a drizzling consistency. Stir well and spoon over cake. Sprinkle toffee bits on top. Serve and enjoy!
• Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.