Pecan Pie Bundt Cake (Gluten-Free)

It’s the right dessert for the autumn months and makes a good looking addition to your Thanksgiving desk.

Why You’ll Love This Pecan Pie Bundt Cake

• Gluten-free and grain-free – made with healthful, nutrient-dense flours
• Easy elements – pantry staples come collectively shortly
• Excellent for the vacations – cozy flavors of pecan pie in a cake
• Moist and buttery – with a gooey pecan topping that caramelizes fantastically within the oven

Substances for Pecan Pie Bundt Cake

For the Cake

• 16 tablespoons unsalted butter, room temperature
• ½ cup natural cane sugar
• 4 giant eggs, room temperature
• 1 cup finely floor almond flour
• ½ cup arrowroot flour
• ½ cup Bob’s Pink Mill coconut flour
• 1½ teaspoons baking powder
• ½ teaspoon Celtic sea salt
• ½ cup entire milk
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract

For the Pecan Topping

• 8 tablespoons unsalted butter, melted
• ½ cup brown sugar
• 2 tablespoons maple syrup
• 1 cup chopped pecans
• ¼ teaspoon Celtic sea salt

The way to Make Pecan Pie Bundt Cake

1. Preheat your oven to 350°F and alter the rack to the center place.
2. Cream the butter and sugar within the bowl of a standing mixer for about 5 minutes, till gentle and fluffy. Scrape down the edges.
3. Add eggs one after the other, mixing on low after every addition.
4. In a separate bowl, whisk collectively the almond flour, arrowroot, coconut flour, baking powder, and sea salt.
5. In a measuring cup, mix the milk, vanilla, and almond extract.
6. With the mixer on low, alternate between including the flour combination and milk combination in thirds, till absolutely mixed.

Make the Pecan Layer

In a small bowl, stir collectively the melted butter, brown sugar, maple syrup, chopped pecans, and sea salt.

Pour this combination right into a buttered bundt pan, spreading it evenly throughout the underside. Then, spoon the cake batter on high and clean with an offset spatula.

Bake

Bake for 45–50 minutes, till golden brown and a cake tester comes out clear. Cool for 10 minutes, then invert the cake onto a serving plate.

Serve heat or at room temperature.

Suggestions for the Finest Pecan Pie Bundt Cake

• Use room temperature elements for a smoother batter.
• Don’t skip the arrowroot flour — it provides the cake a lightweight, smooth crumb.
• Serve heat with a dollop of whipped cream to stage up a notch.

The way to Retailer Pecan Pie Bundt Cake

Retailer coated at room temperature for as much as 2 days, or refrigerate for as much as 5 days. You too can freeze particular person slices for as much as 2 months. Simply thaw and heat earlier than serving.

Extra Gluten-Free Fall Desserts You’ll Love

 

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Pecan Pie Bundt Cake (Gluten-Free)

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5 from 1 evaluate

• Writer: Carrie Korem, FNTP
• Prep Time: 30
• Prepare dinner Time: 45
• Complete Time: 1 hour quarter-hour
• Yield: Serves 8-10
• Class: dessert
• Eating regimen: Gluten Free

For the cake:

For the pecan topping:

• 8 tablespoons unsalted butter, melted
• 1/2 cup brown sugar
• 2 tablespoons maple syrup
• 1 cup chopped pecans
• 1/4 teaspoon Celtic sea salt

Directions

1. Preheat the oven to 350ºF and alter the rack to the center place. Place the butter and sugar within the bowl of a standing mixer, and beat for five minutes on medium-high till gentle and fluffy. Scrape the edges of the bowl and add the eggs one after the other with the mixer on low.
2. In a separate bowl, whisk collectively the almond flour, arrowroot, coconut flour, baking powder and sea salt. In a separate measuring cup, mix the entire milk and extracts.
3. With the mixer on low, add 1/3 of the flour combination then 1/3 of the milk combination. Proceed to alternate between dry and moist elements till all elements have been added and mixed.
4. Mix the melted butter, brown sugar, maple syrup, pecans and sea salt in a small bowl.
5. Pour the melted butter combination right into a buttered bundt pan. Utilizing a big spoon, spoon the batter on high of the butter combination after which clean it out with an offset spatula so it’s even within the pan. Bake for 45-50 minutes, or till golden brown and when a cake tester is inserted it comes out clear. Cool for 10 minutes, after which invert the cake out onto a serving plate. I wish to serve this heat, nevertheless it can be served at room temperature.