Cookie Bookie

Cinnamon Butter Cake

*all ingredients at room temperature

8 tbsp butter
1 cup Gentle Sweet
3 eggs
½ cup egg whites
2/3 cup almond flour
2/3 cup coconut flour
2/3 cup ground flax
1 tablespoon baking powder
1 ½ teaspoons cinnamon
½ teaspoon salt
1 cup unsweetened almond milk
¼ cup heavy cream
1 teaspoon vanilla extract
1 teaspoon butter extract

Glaze:
4 tablespoons butter
3 tablespoons Gentle Sweet
1 teaspoon cinnamon
½ teaspoon butter extract
2 tablespoons unsweetened almond milk

Preheat oven to 350 degrees.  Generously butter a 10-inch bundt pan.  Sprinkle with cinnamon liberally and shake to coat pan evenly.

Using an electric mixer, cream together butter and sweetener until well combined.  Add eggs, one at a time, mixing well after each addition then add in egg whites and mix well.  Add almond flour, coconut flour, ground flax, baking powder, cinnamon and salt and mix well, scraping down the sides of the bowl.  Add almond milk, heavy cream and extracts and mix well.

Pour batter into prepared pan and smooth the top with a spatula.  Bake 40-45 minutes until a toothpick comes out clean.  Allow cake to cool.

While cake is cooling, make the glaze.  In a small saucepan, melt butter then add remaining ingredients.

While cake is still in pan, poke multiple holes into the cake with a chopstick.  Drizzle the glaze evenly over the whole cake.

When cake is mostly cool, use a knife to pull the edges away from the sides of the pan.  Invert onto serving plate.  Serve warm or cold.  Refrigerate if not eating immediately.