Introduction
Nothing Bundt Cake is a popular dessert that is loved by many. However, if you or someone you know has a peanut allergy, it can be challenging to enjoy this delicious treat. But fear not, because we have a recipe for a peanut-free version of this cake that is just as moist and flavorful as the real thing. In this article, we will be sharing our recipe for Nothing Bundt Cake Peanut Allergy, along with some tips and tricks to make it even more delicious.
Ingredient
For the cake: – 3 cups all-purpose flour – 2 cups granulated sugar – 1 cup unsalted butter, softened – 3 eggs – 1 cup buttermilk – 2 teaspoons baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon salt – 2 teaspoons vanilla extract – 1 cup sour cream For the frosting: – 1/2 cup unsalted butter, softened – 4 cups powdered sugar – 1/4 cup milk – 2 teaspoons vanilla extract
Instructions
1. Preheat your oven to 350°F. 2. Grease a bundt cake pan with cooking spray and set aside. 3. In a large mixing bowl, cream together the butter and sugar until light and fluffy. 4. Add in the eggs, one at a time, mixing well after each addition. 5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. 6. Gradually add the dry ingredients into the wet mixture, alternating with the buttermilk. 7. Stir in the vanilla extract and sour cream until well combined. 8. Pour the batter into the prepared bundt cake pan and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. 9. Let the cake cool in the pan for 10-15 minutes before removing it from the pan and placing it onto a wire rack to cool completely. For the frosting: 1. In a medium mixing bowl, cream together the butter and powdered sugar. 2. Add in the milk and vanilla extract, and continue to mix until smooth and creamy. 3. Spread the frosting over the cooled bundt cake and serve.
Nutritional Information
– Calories: 456 – Fat: 18g – Saturated Fat: 11g – Cholesterol: 84mg – Sodium: 179mg – Potassium: 104mg – Carbohydrates: 72g – Fiber: 1g – Sugar: 54g – Protein: 4g
Cooking Time
This recipe takes approximately 1 hour and 15 minutes to prepare and bake.
Equipment
– Bundt cake pan – Mixing bowls – Electric mixer – Whisk – Measuring cups and spoons
Serving Suggestions
This cake is delicious on its own, but it can also be served with a dollop of whipped cream or fresh berries for an extra special treat.
Variations
If you want to switch things up, you can add in some chocolate chips or chopped nuts to the batter before baking. You could also try using different flavors of extract, such as almond or lemon, to give the cake a unique twist.
Substitutions
If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes. You can also use Greek yogurt or sour cream as a substitute.
Storage
This cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Tips
– Make sure your butter and eggs are at room temperature before baking. – Be sure to grease your bundt pan well to prevent the cake from sticking. – Let the cake cool completely before frosting to prevent the frosting from melting.
Notes
This recipe makes a large bundt cake, so it’s perfect for feeding a crowd. If you don’t need that much cake, you can easily halve the recipe.
Frequently Asked Questions
Q: Can I use a different type of flour for this recipe? A: We recommend using all-purpose flour for the best results, but you could try using a gluten-free flour blend if you prefer. Q: Can I make this cake ahead of time? A: Yes, you can make the cake up to 1 day in advance and store it in the refrigerator until you’re ready to serve. Q: Can I freeze this cake? A: Yes, you can freeze the cake for up to 3 months. Just be sure to wrap it tightly in plastic wrap and then in foil before freezing.
Personal Thoughts
This Nothing Bundt Cake Peanut Allergy recipe is a game-changer for anyone who loves this cake but can’t have peanuts. The cake is moist, flavorful, and has the perfect crumb. The frosting is creamy and delicious, and it complements the cake perfectly. Overall, this recipe is a winner, and I encourage everyone to try it out for themselves. Whether you have a peanut allergy or not, this cake is sure to be a hit.