Gluten-free Cinnamon Sugar Cake
A simple butter and buttermilk cake kissed with a bit of cinnamon and infused with raw sugar.
Ingredients
- ½ cup unsalted butter at room temperature
- 1 ⅓ cups + 2 tbs raw sugar or sugar
- 3 large eggs at room temperature
- 2 tsp pure vanilla extract
- 1 ¼ cups/140 g gluten-free oat flour
- ½ cup/100 g sweet white rice flour
- ¼ cup cornmeal finely ground
- 2 ½ tsp baking powder
- ¼ tsp fine sea salt
- ⅛ + 1 tsp ground cinnamon
- ½ cup buttermilk at room temperature
Instructions
- Preheat oven to 375° F. Butter an 8 x 8 square pan.
- In a large bowl using an electric mixer on medium speed, cream the butter and sugar until it is light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
- In a medium bowl, sift together the flours, baking powder, salt, and 1/8 teaspoon cinnamon.
- Add the flour mixture and the buttermilk to the butter/etc., in three additions, starting with 1/2 cup of flour and 1/3 of the milk, and ending with the remaining flour. Stir well after each addition.
- Spoon the batter into the cake pan, and smooth the top with a spatula. Sprinkle the 2 additional tablespoons of sugar and the 1 teaspoon cinnamon evenly across the top. Place pan in oven and bake about 30 minutes or until a toothpick inserted in the cake comes out clean. Remove from oven and cool in pan 15 minutes, then turn out onto a rack to cool completely.
- Cake is best served warm or at room temperature.