Gluten Free Almond Bundt Cake

• 3 cups gluten free flour
• 1 ½ tsp baking powder
• ½ tsp salt
• 2 ½ cups sugar
• 1 cup butter, room temperature
• 3 eggs
• 1 tsp almond extract
• 1 ½ cups almond milk
• Glaze:
• 1 ½ cups powdered sugar
• 3-4 Tbsp milk
• ground cinnamon to sprinkle

Preheat oven to 350° F. Prepare Bundt pan with baking spray or butter and flour. Combine gluten free flour, baking powder, and salt in bowl and set aside. In a stand mixer with a paddle attachment, cream sugar and butter. Add eggs one at a time, mixing after each addition. Add almond extract. Slowly add half of flour mixture then half of almond milk to mixing bowl. Add the other half of flour mixture and almond milk; mix thoroughly until everything is combined. Pour into prepared Bundt pan. Gently tap on counter to remove air bubbles. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes in pan and invert onto a cooling rack. While cake continues to cool, combine glaze ingredients to desired consistency. Pour onto cooled cake and sprinkle with cinnamon.