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.
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.
