United States of Motherhood: Ooohey Gooey Salted Caramel Almond Pound Bundt Cake #Paleo & #Glutenfree

Wednesday, January 8, 2014

Ooohey Gooey Salted Caramel Almond Pound Bundt Cake #Paleo & #Glutenfree

I like bundt cake and I cannot lie.  Those other brothers can't deny.  When a big plate of cake walks in, I get a tiny little grin and....

Oh, yes, my friends.  This is an ode to cake. Cake! Quite arguably the best word in the dictionary besides bacon.  Even better is the bundt cake.  I have fond memories of it's simplicity to make on the Sundays of my youth. No frosting needed.  Perhaps a drizzle of chocolate, caramel or the lightest dustings of powdered sugar.  Simplicity.

Now that I eat clean and gluten-free, rare is the time that I enjoy cake and my friends, that needs to change. Everyone has a little room for cake now and again, don't they? So I was inspired to make something we could enjoy with minimal guilt. As a two-fer, there is this amazing caramel sauce.

Ooohey Gooey Caramel Almond Pound Bundt Cake 
(Paleo and Gluten-Free)

Bundt Cake

1/2 tsp sea salt
1 tsp baking soda
2/3 cup honey
2/3 cup melted coconut oil
 + 1 tbsp melted coconut oil
5 room temperature eggs
1/2 cup almond milk
2 tbsp vanilla

Preheat oven to 350 degrees.

Melt coconut oil in glass measuring cup.  Brush a small amount (about a tablespoon) into every crevice of your bundt pan. Set aside.

Place 1 cup flaked coconut onto a baking sheet.  Place coconut in still preheating oven (should be around 200-250) for 5 minutes just to dry it out a bit.

In bowl, mix together 2 cups almond flour, 1/2 tsp sea salt, 1 tsp baking soda.  Add coconut to the bowl and stir until well combined.

Pour 2/3 cup honey into glass measuring cup already full of 2/3 cup coconut oil. Pro-tip: This makes it easy to get the honey out. Add honey and oil to mixing bowl and blend on medium speed for 2-3 minutes or until the oil and honey is fully mixed together and opaque .  Add eggs 1 at a time to mixer.  If you cheated and your eggs were cold (like mine), as you add them, the coconut oil will chill and coagulate at the bottom of the bowl. Silly you!  Silly me! Just scrape it and mix it back in. At this point the batter should resemble a lemon-curd texture.

Add 1/2 cup almond milk and 2 tbsp vanilla.  Mix until combined.

Add flour-coconut mixture to mixing bowl.  Mix on medium for 1-2 minutes. Pour into your already oiled (Right?? Don't forget that step!) non-stick bundt pan and bake 31-35 minutes in a 350 degree oven or until a tooth pick comes out clean. The cake will be golden brown on top and the bottom will be well-browned toffee shade on the bottom. 

Let cool in pan 5 minutes. Invert upside down on to cake plate, or platter, or just straight into your mouth. Now on to the sauce!!

Homemade Paleo Salted Caramel Sauce

(No cartons of coconut milk-not the same )

1/2 tsp sea salt

Add all ingredients to cold, heavy sauce pan.Turn heat to medium high.  Whisk ingredients until combined and then frequently until the sauce comes to a slow boil. Immediately turn down temperature to medium low (I used the 4 setting on my stove). Stirring with whisk every minute, simmer/slow boil for 17 minutes. Take off heat.  Continue to stir sauce every 2 minutes until it is completely cooled. The sauce will be a rich dark brown. Be careful to stir or the sauce will scorch. It will still seem thin, but I promise it thickens as it cools.

Either drizzle sauce over cake, or individual slices. Cake can be sliced and eaten warm. Isn't that like the best part of bundt cake??? Wrap leftovers (Ha! As if there'd be leftovers!) cake and refrigerate. Yes, REAL food needs to be refrigerated.  This ain't no grocery store bakery or box mix cake. You might, if you don't have locusts like my kids, even have a few tablespoons of salted caramel sauce leftover to stir into your morning espresso.  Mmmm!

For the record, this cake is even good unadulterated with yummy sauce, on it's own. I might have just have had a slice for lunch today...might!

Disclaimer: I've provided links to most of the brands of products I used in the recipe through Amazon.com. Check them out. If you ended up purchasing anything, thanks in advance as I may get a few pennies to eventually save up and add to my bundt cake pan collection. Wooo hooo! My husband thanks you for enabling me. Heh!

Don't have a bundt pan??  Whaaat?  You need to fix that right now, by going and snapping up one of these dreamy Nordicware ones that are all on sale and available through Amazon Prime Free Shipping right now:

Or just hint to your family that they'd make a great Valentine's day gift!
Come here my lovelies...

1 comment:

Maryann D. said...

What a wonderful cake! I would like a piece right now. I love coconut and I am sure it tastes delicious in this recipe. Anything with almond flour must be great too!
twinkle at optonline dot net

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