Friday, November 22, 2019

Gluten Free Pumpkin Bundt Cake with Browned Butter Pecan Streusel

This was the birthday cake I made for my birthday which I've mentioned before is also National Bundt Day (November 15).  I NEED to share it with you all here!  I turned this fantastic Pumpkin Cake recipe I've made before from my friend Paige at For Love of the Table, whose cooking classes I used to take and love and endulge in all the deliciousness when we lived in Kansas, into a gluten free, refined sugar free divine bundt cake!  It was so moist and flavorful and exactly how I wanted it.  I'm planning to make it again next week for Thanksgiving.  There are always so many pies at our huge family gathering and I've tried making decent gluten free ones in the past, but haven't been as in love as I want to be with gluten free crust.  CAKE--this is just what I was hoping it would be like with it's spot on pumpkin and spice flavors.

If you want, you can see my post for the original pumpkin cake (linked above) and Paige's, too.  It's a must-make sometime.  Most know I am a chocolate lover and my favorite desserts usually have chocolate, but this cake is right there at the top of my list, especially now that I've made it gluten free.

Paige's original cake has a most delicious browned butter pecan streusel on top that bakes with the cake.  While making this into a bundt cake, I realized I wasn't sure how I was going to make the best part of the cake work for it since a bundt is baked upside down, then turned out of the pan.  I didn't want to have the streusel making a caramel-like topping while it baked, so I baked it separately and decided to make it stick to the top of the cake some other way.  I made a simple cinnamon glaze using organic powdered sugar and I drizzled that over the cooled cake.  The streusel then adhered to the cake just as I'd hoped.

The cake is so moist like a great pumpkin bread and the streusel adds a perfect cinnamon, nutty crunch.  Nothing else is needed to enjoy this but some whipped cream on the side would be great.  I've known Paige for over ten years and she's always had no problem admitting she had cake for breakfast.  She is a fantastic chef and I've always loved her cakes and cookies and pies and all desserts, I'm just a sweets kind of gal. (Check out her blog, linked above!  Best photos, descriptions and instructions ever!) Cake for breakfast?  I've never really endulged that way, but after making this cake and having some for my birthday, there it sat on the counter the next morning and it was calling my name.  So I had cake for breakfast.  It was delicious every time I had a piece of it over the next couple days.  This cake needs to be posted here and made again and again!

GLUTEN FREE PUMPKIN BUNDT CAKE WITH BROWNED BUTTER PECAN STREUSEL, by Katrina, Baking and Boys!
Streusel Topping:
¼ cup gluten free flour blend (I like Bob’s Red Mill 1 to 1 baking mix)
3 tablespoons coconut sugar
½ tablespoon raw honey
¼ teaspoon ground cinnamon
1/8 teaspoon salt
2 tablespoon unsalted butter, browned in a small saucepan*
¼ cup pecans, chopped

Cake:
2 cups gluten free flour blend (I like Bob’s Red Mill 1 to 1 baking mix)
½ teaspoon xanthan gum (add this even though the flour blend has some)
2 teaspoon baking powder
½ teasoon baking soda
½ teaspoon fine salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ cup unsalted butter, room temperature
1 cup coconut sugar
½ cup raw honey
2 large eggs
1 cup pumpkin puree
½ cup almond milk (or any milk you choose)
1 teaspoon vanilla extract

Glaze:

1 cup organic powdered sugar
½ teaspoon vanilla
¼ teaspoon ground cinnamon
1 tablespoon milk (your choice)

Preheat oven to 350 degrees. *Brown the butter for the streusel in a small saucepan over medium heat.  Whisk together while it melts and foams a little.  When almost no more bubbles form, let it heat until the butter gets a nice brown color and has a nice nutty aroma.  Pour it until another container to stop the browning/cooking process.  In another bowl, mix together the streusel ingredients, pour the brown butter in last, mix to combine.  Pour the mixture onto a foil lined small baking sheet and spread evenly, some clumps are good. Bake for 8-10 minutes.  You just don’t want it to brown too much.  Remove from oven and leave on sheet to cool.
Using a stand mixer fitted with the paddle attachment, cream the butter for a minute, add the coconut sugar and honey beat and until light and fluffy for about 3 minutes, scrape down the sides. Beat in the eggs for a couple minutes. Whisk together in a bowl the pumpkin puree, milk and vanilla.  Combine the dry ingredients in another bowl.  Whisk together.  Add a little of the dry ingredients to the mixer and beat together.  Then add half the wet ingredients and beat well.  Scrapes sides of bowl.  Add more of the dry ingredients, beat well, then the rest of the wet ingredients and the rest of the dry, beating well after each addition.  Scrape the sides of the bowl.  Spray a bundt pan with non-aerosol cooking spray (some instead butter and flour the pan, I’ve never had one stick just using spray).  Pour the cake batter into the pan and spread evenly.  Bake in preheated oven on middle rack for 35-40 minutes.  Test at 35 minutes with a toothpick to see it comes out mostly clean with just a few moist crumbs.  When fully baked, remove from oven and let it sit in the pan on a wire rack for 10-15 minutes.  Turn cake over onto a wire rack to remove from pan and let it cool completely. 
Make the quick glaze, whisking the ingredients together.  Drizzle over the cooled bundt.   Immediately after, sprinkle/spread evenly the streusel around the top of the cake.  Store in an airtight cake server.  Serve cake with some fresh whipped cream, if desired.




4 comments:

Ann Hatch said...

I am going to have to try this. Thanks for sharing.

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