Cooking gluten-free and dairy-free is easy—and tastes better than you'd ever expect.

Pecan Pie Bundt Cake with Praline Frosting

Pecan Pie Bundt Cake with Praline Frosting

What to bake between Thanksgiving pies and holiday cookies? This easy-to-make bundt cake. It’s the perfect transitional baked good—low-maintenance and flavor-wise, reminiscent of both the pies of your recent past and the cookies of your near future. And the texture? Well, check out the close-up: you get moist, cakey crumb with the occasional bite of cinnamony pecan pie goo.

I threw in the crumble because to me, it’s well, crack. If you’re short on time or prefer less sweet treats, go ahead and leave out the classic, but super sweet praline frosting.

Happy baking!

 

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Pecan Crumble Bundt Cake with Praline Frosting

Ingredients

For the pecan crumble:

  • ½ cup pecans chopped
  • ½ cup packed light brown sugar
  • 1 teaspoon ground cinnamon

For the cake:

  • cups Cooking for Isaiah® Gluten-Free Multi-Purpose Flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 sticks unsalted butter or dairy-free buttery sticks at room temperature
  • 2 cups packed light brown sugar
  • 4 large eggs at room temperature
  • 1 cup buttermilk or dairy-free buttermilk

For the frosting:

  • ½ cup  firmly packed light brown sugar
  • ¼ cup  unsalted butter
 or dairy-free buttery sticks
  • 3 tablespoons  milk 
or dairy-free milk
  • 1 teaspoon  pure vanilla extract
  • 1 cup  confectioners' sugar sifted
  • Whole pecans for topping

Instructions

  1. Make the crumble: In a small bowl, stir together the pecans, brown sugar and cinnamon with 2 teaspoons gluten-free flour blend.
  2. Make the cake: Preheat the oven to 350 degrees F and grease a 12-cup bundt cake pan. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  3. Using an electric hand mixer, in a large bowl, cream together the butter and brown sugar on medium-high speed until fluffy. Beat in the eggs one at a time. Add the flour mixture and buttermilk, alternating and beginning and ending with the flour mixture. Transfer half of the batter to the prepared pan and sprinkle half of the crumble mixture on top. Repeat with the remaining batter and crumble mixture. Using a butter knife, swirl the crumble mixture into the batter in a crisscross motion. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool completely on a wire rack and invert onto a cake plate.
  4. Make the frosting: In a small saucepan, bring the brown sugar, butter and milk to a boil over medium heat. Let boil 1 minute, whisking constantly. Remove from the heat and stir in the vanilla. Gradually whisk in the confectioners' sugar until combined. Whisk for about 3 minutes to cool slightly; pour the frosting over the cooled cake and top immediately with the pecans to decorate.


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