- Preheat the oven to 350°F. Grease a 9-cup Bundt
pan. - To make the cake batter, stir together the coconut
flour, cinnamon, baking powder, and salt in a medium-
sized bowl; set aside. In a large bowl, using a hand
mixer, beat the softened butter, sweetener, and vanilla
until light and fluffy. Add the eggs one at a time,
beating for at least 1 minute after each addition. Beat in
the flour mixture alternately with the sour cream. Pour
half of the batter into the prepared pan. - To make the cinnamon filling, place the
sweetener, melted butter, cinnamon, and vanilla in a
small bowl and stir well to combine. Pour the filling
evenly over the batter in the pan, using a knife to swirl
it into the batter. Pour the rest of the batter into the pan. - Bake for 40 to 45 minutes, until a toothpick
inserted in the center of the cake comes out clean. Let it
cool in the pan for 10 minutes, then turn it out onto a
wire rack to cool completely. - Meanwhile, make the browned butter glaze: Place
the butter in a saucepan over medium-high heat and
cook, whisking constantly, until brown (but not black!)
flecks appear. Keep heating and whisking; the butter
will froth up and then settle down. Remove the pan
from the heat. (If using coconut oil, simply heat the oil
in the pan until melted.) Add the sweetener and whisk
until smooth. Set in the refrigerator to cool for 5 to 8
sharon
(sharon)
#1