I made a new recipe today, an adaptation of another I have made, but this one was using flours I wasn’t very familiar with. Surprisingly, it turned out well enough for me to share it one here! Keep in mind that it is heavy on the amaranth flour, so it has an aftertaste kind of like buckwheat. It is so moist and tender you won’t even mind! My entire family gave it their hearty stamp of approval 🙂
Blueberry Amaranth Bundt Cake
- 2 cups amaranth flour
- 2/3 cup brown rice flour
- 1/3 cup potato starch flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 Tablespoon guar gum
- 3/4 teaspoon sea salt
- 1 1/2 cups granulated sugar
- 1 1/2 sticks of unsalted butter, softened
- 2 teaspoons vanilla
- 4 large eggs
- 1 1/2 cups thickly cultured buttermilk, sour cream, or plain yogurt
- 1 cup fresh or frozen blueberries
- 1/2 cup packed brown sugar
- 2 teaspoons cinnamon
- 1/2 cup almond flour or chopped nuts
- Heat oven to 350°F. Grease a 12 cup bundt pan with shortening or coconut oil. Mix all ingredients for filling in a small bowl and set aside.
- In a large bowl, combine flours, baking powder, baking soda, salt, and guar gum. Mix well and set aside.
- In the bowl of a heavy mixer, add butter and sugar. Mix well, then add vanilla, eggs, and sour cream. Mix until combined.
- With mixer on low setting, slowly add flour mix. Scrape the bottom and sides of the bowl and mix until all combined, about 30 seconds on medium-low setting. Remove and stir in blueberries.
- Pour into prepared pan, adding 1/3 of the batter spread around with a spatula, then 1/2 of the filling. Repeat with 1/3 batter, remaining filling, and then top with remaining 1/3 batter. Bake so the top of the pan is in the middle of the oven for about 1 hour. Remove from oven and let sit in pan on wire rack for about 10 minutes, then turn out on the rack to finish cooling. When completely cool, place on a cake plate and sift with powdered sugar. Store for 1-2 days on the counter tightly covered.
Aprox. 16 servings