Low FODMAP Buttermilk Apple Nut Bundt Cake

Name: Low FODMAP Buttermilk Apple Nut Bundt Cake
Total time: 80 min
Ingredients: 3 cups (435 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free Flour Blend); 1 teaspoon baking powder; (use gluten-free if following a gluten-free diet); ½ teaspoon baking soda; ¼ teaspoon salt; 1 cup (226 g; 2 sticks) unsalted butter, (at room temperature, cut into pieces); 2 cups (396 g) sugar; 1 tablespoon ground cinnamon; 1 tablespoon vanilla extract; 4 large eggs, (at room temperature); 1 cup (240 ml) lactose-free faux buttermilk, (at room temperature); 12 ounces (345 g; 3 cups) chopped, peeled apple, (such as Pink Lady or Granny Smith); 1 cup (116 g) toasted pecan or walnut halves, (finely chopped); 5 tablespoons unsalted butter; ¾ cup (160 g) firmly packed light brown sugar; 2 tablespoons water; 2 teaspoons pure vanilla extract; ¼ teaspoon ground cinnamon

www.fodmapeveryday.com

Low FODMAP Apple Nut Bundt Cake is gluten-free, moist, and is suitable for the Eliminatipn Phase of the diet, if you follow serving size.

View full recipe on www.fodmapeveryday.com

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Ingredients

3 cups (435 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free Flour Blend)
1 teaspoon baking powder; (use gluten-free if following a gluten-free diet)
½ teaspoon baking soda
¼ teaspoon salt
1 cup (226 g; 2 sticks) unsalted butter, (at room temperature, cut into pieces)
2 cups (396 g) sugar
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
4 large eggs, (at room temperature)
1 cup (240 ml) lactose-free faux buttermilk, (at room temperature)
12 ounces (345 g; 3 cups) chopped, peeled apple, (such as Pink Lady or Granny Smith)
1 cup (116 g) toasted pecan or walnut halves, (finely chopped)
5 tablespoons unsalted butter
¾ cup (160 g) firmly packed light brown sugar
2 tablespoons water
2 teaspoons pure vanilla extract
¼ teaspoon ground cinnamon