Cinnamon Swirl Cake

This was a test run of a cake I plan to bring to a family event next month. And the verdict was yes. Yes, yes, yes. And no. No gluten, dairy, soy, corn, nuts... and the option for no eggs.

Eliminationeers, behold. This beauty is elimination diet friendly.

It was fun to finally bake again. It had been a few months (both my loyal readers may have noticed). See, I've been trying not to bake. It's been hard. John and I are getting ready to move, and baking isn't on the to do list. Which is weird, because it absolutely should be on every to do list out there. We've decided to go ahead and move to Arizona because we love it so much, and life is short so why not live someplace that has sunlight and encourages you to be outdoors more than four months a a year? We hope to be there this fall. And we're VERY excited!

But with this family event coming up, well, I had to test out this recipe. I mean, I can't just bring an untested recipe to a party. So I needed to bake. For the good of the family.

Yes.

This one's a keeper. I think adding lemon zest to the batter and rum to the final glaze would boost things, but John believes that'd be tampering with perfection. High praise. But I like to tinker...

Recipe: Cinnamon Swirl Cake
Adapted from: Supreme Cinnamon Swirl Cake
A cake in three parts:

Cake:
2 1/2 cups GF flour blend (your choice)
1 tsp xanthan
1 1/2 cups brown sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 Tbsp cinnamon
1/2 cup olive oil
4 eggs (or egg replacer or chia seed gel mush)
2 cups milk of your choice
1 Tbsp vanilla
1 tsp lemon or orange juice

Oven to 350.
Whisk dry (flour - cinnamon) in medium bowl. Mix wet (eggs - lemon) and then add dry to wet. Mix well and Pour into greased 9 X 13 pan. Then, swirl:

Cinnamon Swirl:
1/2 cup butter of your choice, melted (coconut oil also works)
1 cup brown sugar
1 Tbsp cinnamon
1/2 teaspoon vanilla
dash of salt

Mix it up and drop by spoonfuls onto the cake batter. Using a fork or knife, make a swirly mess. Bake for 35-40 mins. Then, glaze:

Glaze:
1/2 cup brown sugar
2 Tbsp milk of your choice (or rum!)
1 tsp vanilla

Mix up in a small pot and heat until the sugar dissolves. Drizzle over cake. Eat all of it immediately.