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.
1½cupsCooking for Isaiah® Gluten-Free Multi-Purpose Flour
2sticks unsalted butter or dairy-free buttery sticksat room temperature
2cupspacked light brown sugar
4large eggsat room temperature
1cupbuttermilk or dairy-free buttermilk
For the frosting:
½cup firmly packed light brown sugar
¼cup unsalted butter or dairy-free buttery sticks
3tablespoons milk or dairy-free milk
1teaspoon pure vanilla extract
1cup confectioners' sugarsifted
Whole pecansfor topping
Make the crumble: In a small bowl, stir together the pecans, brown sugar and cinnamon with 2 teaspoons gluten-free flour blend.
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.
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.
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.