Preparation time: 10 minutes

Baking time: 25 to 30 minutes

V

• Vanilla Mini-Bundt Cake

This cake is the LBD (“little black dress”) of desserts because it’s so very versatile (see variation, below). Dust the cake with powdered sugar or drizzle frosting on top (see frosting recipes, starting on page 226). Bundt cake pans in 3-cup sizes are available online or at specialty kitchen stores.

Makes 6 small slices (one 6-inch Bundt cake)

• 2 tablespoons unsalted butter or buttery spread, at room temperature
• 1 tablespoon canola oil
• 1 tablespoon sour cream or sour cream alternative
• ⅓ cup granulated sugar
• 1 large egg, at room temperature
• ¼ teaspoon pure vanilla extract
• ¾ cup Carol’s Gluten-Free Flour Blend
• ½ teaspoon baking powder
• ¼ teaspoon xanthan gum
• ¼ teaspoon salt (or ⅛ teaspoon/dash if using buttery spread)
• 1/16 teaspoon (pinch) baking soda
• Powdered sugar, for garnish
• Fresh fruit, such as raspberries, blueberries, or strawberries, for garnish

1. Place a rack in the middle of the oven. Preheat the oven to 325°F. Generously grease a 3-cup nonstick Bundt pan (gray, not black) with solid vegetable shortening.

2. In a medium bowl, with the mixer on low speed, beat the butter, oil, sour cream, and sugar until well blended, about 1 minute. Beat in the egg and vanilla for 30 seconds.

3. In a small bowl, whisk together the flour blend, baking powder, xanthan gum, salt, and baking soda until well blended. Gradually beat the flour mixture into the egg mixture on low speed, until well blended, about 30 seconds. Spread the batter evenly in the pan.

4. Bake until the top is golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool the cake in the pan on a wire rack for 10 minutes. Run a sharp knife around the edges to loosen the cake. Remove the cake from the pan and cool on the wire rack. Garnish with powdered sugar and fresh fruit.

Lemon–Poppy Seed Mini-Bundt Cake: Add 1½ teaspoons poppy seeds and ¾ teaspoon lemon zest. Bake as directed.

Per slice: 180 calories; 2g protein; 7g total fat; 1g fiber; 26g carbohydrates; 42mg cholesterol; 157mg sodium