Cinnamon Roll Pound Cake with Vanilla Drizzle (adapted from Betty Crocker Gluten-Free Cooking)
2 cups flour*
2 tsp baking powder
1/2 tsp salt
1 cup earth balance butter, room temp
3/4 cup sugar
4 eggs, room temp**
2 1/2 tsp pure vanilla
1 TBSP cinnamon
1/2 cup powdered sugar
1 TBSP almond milk
Preheat your oven to 350.
Grease a 9x5 inch loaf pan.
In a small bowl, combine the flour, baking powder, and salt.
In a large bowl, beat the butter and sugar until fluffy--about 3 minutes.
Gradually bet in the eggs and 2 tsp of vanilla.
Slowly add the dry ingredients, beating on low until combined.
Transfer half of the batter to a small bowl and stir in the cinnamon.
Spoon the batter into your loaf pan, alternating between the plan and the cinnamon batter.
Swirl the batters with a butter knife.
Bake 40-50 minutes. The cake is done when a toothpick comes out clean.
Allow your cake to cool in the pan for about 15 minutes, then remove it from the pan and let it cool completely before frosting.
For the vanilla drizzle, combine the powdered sugar, almond milk, and remaining 1/2 tsp of vanilla in a bowl. Mix until smooth. Drizzle over your cooled cake.
*If you're gluten-free, replace the flour with your favorite gluten-free baking blend. As a gluten-free recipe, it does not call for xanthan gum, so use a gf flour blend that doesn't include xanthan gum in the mix.
**If you'd like to make this cake vegan, I've had success making this cake with flax eggs. For each egg, combine 1 TBSP flaxseed meal with 3 TBSP of water and allow it to sit while you get the rest of your ingredients together.
Many of you know my dietary restriction story, but this cake takes me back to that time. In 2012, after receiving a suggestion from an emergency room doctor, I embarked on a gluten-free diet. I was gluten-free from 2012 until the summer of 2014 when I finally had insurance that would cover testing for celiac disease. When the celiac results came back negative, I celebrated by going to Avery--a brewery that quickly became my favorite Colorado brewery.
This cake was one of the first cakes I made and shared as a gluten-free individual (pre-Type & Cakes!). When I went gluten-free, I looked for recipes from names I could trust. Who's more trustworthy than Betty Crocker?! I used Betty's gluten-free cookbook to figure out how to make gluten-free entrees that were edible and adjust to gluten-free baking. The pages of the cookbook are splattered with ingredients and the book experienced an unfortunate vanilla extract spill, so the pages are warped and tinted brown, but this cookbook helped me adjust to a world of dietary restrictions.
As I think back to sharing this cake with gluten-free friends, I seem to think I put a streusel topping on the cake rather than the vanilla drizzle. This sounds like a WAY better topping than a vanilla drizzle (the drizzle is pretty lack-luster). Maybe I did, or maybe I'm thinking of a different cinnamon dessert, but next time I make this cake, I'm going to top it with the grumbly goodness of a brown sugar cinnamon streusel topping.