Introduction
If you have a nut allergy, finding delicious desserts can be a challenge. Many baked goods contain nuts or are made in facilities that also process nuts, which makes them off-limits for those with allergies. However, with our Nothing Bundt Cake Nut Allergy recipe, you can enjoy a delicious cake without any worries. This recipe is nut-free and easy to make, so you can indulge in a scrumptious dessert without any fear.
Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- Confectioners’ sugar, for dusting
Instructions
- Preheat your oven to 350°F. Grease a bundt pan with butter or cooking spray.
- In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
- Add butter to the bowl and beat with an electric mixer until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in sour cream and vanilla extract until well combined.
- Pour batter into the prepared bundt pan and smooth the top with a spatula.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with confectioners’ sugar before serving.
Nutritional Information
- Serving Size: 1 slice
- Calories: 320
- Total Fat: 19g
- Saturated Fat: 11g
- Cholesterol: 100mg
- Sodium: 230mg
- Total Carbohydrates: 34g
- Dietary Fiber: 0g
- Sugars: 19g
- Protein: 4g
Cooking Time
This recipe takes approximately 45 minutes to prepare and bake.
Equipment
- Bundt Pan
- Mixing Bowl
- Electric Mixer
- Measuring Cups and Spoons
Serving Suggestions
This cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
Variations
If you want to mix things up a bit, try adding different flavorings to the cake batter. You could add lemon zest and juice for a lemon cake or cocoa powder for a chocolate cake.
Substitutions
If you don’t have sour cream, you can use plain yogurt or buttermilk instead. You can also use margarine instead of butter, but be aware that margarine may contain traces of nuts.
Storage
This cake can be stored in an airtight container at room temperature for up to three days. Alternatively, you can freeze the cake for up to three months.
Tips
Make sure all of your ingredients are at room temperature before you start baking. This will help them to combine more easily and create a smoother batter. Also, be sure to grease your bundt pan well to ensure that the cake doesn’t stick.
Notes
If you have a severe nut allergy, be sure to check all of your ingredients carefully to ensure that they are safe. Even if a product doesn’t contain nuts, it may be produced in a facility that also processes nuts.
Frequently Asked Questions
Q: Can I make this cake gluten-free?
A: Yes, you can substitute gluten-free flour for the all-purpose flour in this recipe. Q: Can I use a different type of pan?
A: Yes, you can use a different type of cake pan if you don’t have a bundt pan. Just be aware that the cooking time may need to be adjusted. Q: Can I make this cake ahead of time?
A: Yes, you can make this cake a day or two ahead of time and store it in an airtight container.
Personal Thoughts
This Nothing Bundt Cake Nut Allergy recipe is a game-changer for anyone with a nut allergy. The cake is moist, flavorful, and easy to make. I love that it doesn’t contain any nuts or nut products, so I can enjoy it without any worries. I highly recommend this recipe to anyone who loves cake but has a nut allergy. In summary, this Nothing Bundt Cake Nut Allergy recipe is perfect for anyone with a nut allergy who wants to enjoy a delicious dessert. It’s easy to make, and the cake is moist, flavorful, and satisfying. I encourage you to try this recipe for yourself and see just how delicious nut-free baking can be.