Sunday, September 28, 2014

Gluten-Free Pumpkin Spice Bundt Cake

       It’s finally that time of year...we can officially break out the flannel shirts, boots, and most importantly, autumn flavors!  What is more autumn than pumpkin?  I whipped up this recipe a few weeks ago to give it a try and since that time, I have had several custom orders for the whole cake!  I’d like to thank everyone for their awesome support and feedback.  I hope you enjoy this wonderfully moist cake! 

What you’ll need…

2 ¼ cup Bob’s Red Mill Gluten-Free All-Purpose Flour

1 ½ tsp xanthan gum

2 tsp baking powder

1 tsp baking soda

3 tsp cinnamon

2 tsp nutmeg

1 tsp clove

¼ tsp salt


1  15oz can of pumpkin

¾ cup buttermilk

3 tsp vanilla extract


¾ cup butter, softened

1 ¼ cup sugar

3 eggs
       Preheat oven to 350°F.  Grease and flour a 10 inch Bundt cake pan.

       In a medium mixing bowl, combine flour, xanthan gum, baking powder, baking soda, spices, and salt.  Set aside.
       In a separate bowl, combine pumpkin, buttermilk, and vanilla then mix together until combined.
       In a third bowl, using an electric mixer, cream together the softened butter and sugar until light and fluffy.  Add in the eggs one at a time, whipping in after each addition.  Once the eggs are mixed in, slowly add in the dry ingredients and pumpkin mixture, alternating adding them into the creamed butter, mixing well throughout the process.  After all of the ingredients are combined,
 pour the batter into the prepared Bundt pan and bake for 45 to 50 minutes or until a butter knife comes out clean.
       Once the cake has baked, allow to cool in the pan for about three minutes, then flip the pan onto a cooling rack.  Allow to cool completely before icing (My tip: place the cooling rack and cake directly into the fridge.)

Cinnamon Glaze

3 cups powdered sugar

3 tsp cinnamon

1 tsp vanilla

heavy whipping cream

       In a small bowl, combine powdered sugar, cinnamon, and vanilla.  Stir together until everything is mixed.  Next, add in two tablespoons of whipping cream then stir until the mixture turns into a thick paste.  Slowly stir in more whipping cream until you have a thick glaze consistency.  I have tried to measure the exact amount but each time it varies slightly, so my educated guess is that it takes about a  ¼ cup of whipping cream total.
       Once you have a nice thick glaze, place the cooling rack over a cookie sheet, then spoon the glaze overtop the cake.  Continue until the cake is completely covered.  Place directly into the fridge so that the glaze will harden. Then serve and enjoy the taste of autumn!  

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