Tuesday, February 3, 2015

Gluten-Free Citrus Honey Pear Bundt Cake

One of my favorite springtime flavor combos is honey and pears!  But it seemed a little too cliché to me so I wanted to add in another element to spice it up a bit...and I thought, "Why not Lemon?!"  So this creation mixes sweet and tangy flavors for a delicious and refreshing spring-inspired treat.
 What you’ll need:


1 ½ tsp xanthan gum

2 tsp baking powder

1 tsp baking soda

2 tsp Cardamom

¼ tsp salt

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1 1/4 cup applesauce

¾ cup buttermilk

1 Tbsp vanilla extract

2 Tbsp Lemon Juice

Lemon Zest –from 2 lemons

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¾ cup Coconut Oil

1 ¼ cup sugar

3 eggs

½ cup Walnuts, chopped

½ cup of diced pears

       Preheat oven to 350°F.  Grease and flour a 10" Bundt cake pan.
       In a medium mixing bowl, combine flour, xanthan gum, baking powder, baking soda, cardamom, and salt.  Set aside.
     

  In a separate bowl, combine Applesauce, buttermilk, vanilla, lemon zest, and lemon juice then mix together until combined. In a third bowl, using an electric mixer, cream together coconut oil and sugar until light and fluffy.  Add in the eggs one at a time, whipping well after each addition.  Then slowly add in the dry ingredients, mixing well. 
 
       Fold in pears and walnuts. 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 finished baking, allow to cool in the pan for about three minutes, then flip the pan onto a cooling rack to remove the cake.  Allow to cool completely before icing.  (My tip: place the cooling rack and cake directly into the fridge to cool quickly.)

Lemon Honey Glaze


Juice from Half a Lemon

1 Cup Powdered Sugar 
       In a small bowl, combine Honey and Lemon juice.  Stir together until combined.  In a separate bowl, measure one cup of powdered sugar then stir in a small amount of honey until it thickens into a paste.  Slowly stir in more honey until it reaches a thick glaze consistency.  (You'll want to do the combining of honey to sugar in very small amounts, to make sure that there are no remaining clumps in the sugar.)
       Now that you have a nice thick glaze ready, take the cooling rack out of the fridge and place it over a cookie sheet to catch any drips.  Then spoon the glaze overtop the cake, continuing until the cake is completely covered.  Put the cake back in the fridge so that the glaze will harden.  Then serve and enjoy the fresh taste of citrus and honey!