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Prep 25min
Total2hr30min
Servings8
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Ingredients
2
cups Gluten-Free All-Purpose Flour Blend
2
teaspoons gluten-free baking powder
1/2
teaspoon salt
1
cup unsalted butter, softened
3/4
cup granulated sugar
4
eggs
2 1/2
teaspoons pure vanilla
1
tablespoon ground cinnamon
1/2
cup gluten-free powdered sugar
1
tablespoon milk
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Steps
1
Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray (without flour).
2
In small bowl, mix flour blend, baking powder and salt; set aside. In large bowl, beat butter and granulated sugar with electric mixer on medium-high speed until fluffy, about 3 minutes. Reduce speed to medium-low; gradually beat in eggs and 2 teaspoons of the vanilla until blended. Gradually add flour mixture, beating on low speed just until combined.
3
Transfer half of the batter to small bowl; stir in cinnamon. Alternately spoon plain batter and cinnamon batter into pan and swirl with knife.
4
Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
5
In small bowl, mix powdered sugar, milk and remaining 1/2 teaspoon vanilla until smooth. Drizzle over cake.
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Have the eggs at room temperature when making this cake. If you forget to take them out of the refrigerator, just place them in a bowl and cover with warm water to take the chill off.
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