Gluten-Free Pecan Cinnamon Roll Cake

       One of my favorite indulgences is a freshly-baked cinnamon roll with a nice glaze of cream cheese frosting!  So since my cravings for a cinnamon roll were going wild today, I decided, why not use this as my next baking inspiration!!!  Might I add that this has to be one of my new favorite creations.  I mean, with the delicious flavors of cinnamon, nutmeg, pecan, and the delectable buttery cream cheese topping, how can you go wrong?!

 You'll need:

1 cup Kerrygold salted butter, softened

1 cup sugar

1 cup brown sugar

1 tbsp vanilla extract

1 tsp hazelnut extract

2 tsp butter flavor

4 eggs

1 1/2  cups gluten-free all purpose flour

1 cup Bob's Red Mill almond flour

1/2 cup Bob's Red Mill hazelnut flour

1 tbsp cinnamon

1/2 tsp nutmeg

2 tsp Bob's Red Mill xanthan gum

2 tsp baking soda

2 tsp baking powder

1 1/2 tsp salt

1 cup buttermilk

Streusel:

1/2 cup pecans, chopped

1/2 cup brown sugar

3 tbsp butter, softened

       Preheat the oven to 350°F.  Grease two round 9” cake pans and place piece of round parchment paper on the bottom of each one.

       In a medium bowl using an electric mixer, cream the butter until light and fluffy.  Add in the sugars and extracts then continue whipping until creamed.

       Gradually add the eggs one at a time, mixing well between each addition.

       In a separate bowl, combine the flours, spices, xanthan gum, baking powder, baking soda, and salt.  Then stir the dry ingredients into the creamed mixture a little at a time, alternating with the buttermilk.

       Scoop the batter into prepared pans.  In a small bowl, use a fork to combine the three streusel ingredients until the mixture is in large crumbles. 

       Sprinkle the streusel evenly across the top of the cakes then place the pans in the oven.  Let them bake for 25-30 minutes or until a toothpick comes out clean from the center and the tops are a light golden brown.  Allow to cool completely before frosting.

Butter Cream Cheese Frosting

1 8 oz package cream cheese, softened

3/4 cup salted Kerrygold butter, softened

3 cups powdered sugar

1 tsp vanilla extract

       In a medium bowl, cream the butter and cream cheese with an electric mixer.  Whip in two cups of powdered sugar and vanilla.  Then whip in the final cup of powdered sugar.  Continue blending until smooth and creamy.

       Now just frost the cake and enjoy the cinnamon-y and pecan goodness!

*Note:  I generally serve this cake as two separate cakes, instead of stacking and icing them together.  To me this recipe is perfect as a single layer slice with a cup of coffee!