Cookie Bookie

Butter Glazed Pound Cake

Cake:
2 1/2 cups almond flour, room temperature
1/4 cup coconut flour, room temperature
1/4 cup unflavored whey protein powder
1 tbsp baking powder
1/2 tsp salt
1 cup butter, softened to room temperature
1/2 cup plus 1 tbsp Gentle Sweet
5 large eggs, room temperature
2 tsp vanilla extract
1/2 cup whipping cream, room temperature
1/2 cup water, room temperature

Butter Glaze:
5 tbsp butter
3 tbsp Gentle Sweet
2 tbsp water
1 tsp vanilla extract

Preheat oven to 325F. Generously grease a bundt cake pan with butter, spray with non-stick spray and dust lightly with almond flour.  All this needs to be done to prevent the cake from sticking, don’t skip this step.

In a medium bowl, mix together the almond flour, coconut flour, whey protein, baking powder, and salt.

In a large bowl, beat the butter and Gentle Sweet together until light and creamy. Beat in the eggs, one at a time and then mix in the vanilla extract. Beat in the almond flour mixture and mix well.  Slowly add the whipping cream and water and mix until well combined.

Transfer the batter to the prepared baking pan and smooth the top. Bake 50 to 60 minutes, until golden brown and the cake is firm to the touch. A tester inserted in the center should come out clean.

After you take the cake out of the oven, make the butter glaze.  In a small saucepan over low heat, melt the butter, Gentle Sweet, water and vanilla extract, mixing continuously.

While the cake is still warm in the pan, poke holes all over with a chopstick. Pour the glaze over the holes in the cake and let cool completely in the pan.

Gently loosen the sides with a knife or thin rubber spatula, then flip out onto a serving plate.

Serve with lightly sweetened whipped cream and fresh berries.

Makes 16 servings

Adapted from All Day I Dream About Food