Q1: What is xanthan gum, and do I absolutely have to use it in my gluten-free baking?

Xanthan gum is a natural, plant-based thickener and stabilizer. In gluten-free baking, it is an absolutely essential ingredient. It is the secret that mimics the binding and the structural properties of gluten, and it is what prevents your gluten-free baked goods from being a dry, crumbly mess.

Q2: How do I keep my Bundt cake from sticking to the intricate pan?

This is the number one fear of any Bundt cake baker! The secret is to be very meticulous when you are greasing your pan. The best method is to use a pastry brush to apply a thin, even layer of softened (not melted) butter or shortening into every single nook, cranny, and crevice of the pan. Then, you can dust the pan with a little bit of your gluten-free flour blend and tap out any excess.

Q3: Can I make this cake with regular, all-purpose flour if I am not gluten-free?

Yes, you can. Simply substitute the 1 1/2 cups of the gluten-free flour blend in the cake recipe with an equal amount of regular all-purpose flour . You will also need to use 2 teaspoons of all-purpose flour in the crumble.

Q4: Can I make this cake a day or two before a holiday party?

Yes, this is a perfect make-ahead cake! It is very moist and will stay fresh for several days. The best method is to bake the cake and let it cool completely. Store it, well-wrapped, at room temperature. Prepare the frosting and store it separately in the refrigerator. Then, on the day of your party, you can simply warm the frosting and glaze the cake for a beautiful, fresh finish.

Q5: What is the "reverse creaming" method, and why isn't it used here?

While some cake recipes use the "reverse creaming" method (mixing butter into the flour first), this recipe uses the classic "creaming method," where the butter and the sugar are beaten together until they are light and fluffy. This method is fantastic for gluten-free cakes because it incorporates a lot of air into the batter, which helps to create a lighter, less dense final crumb.

The Ultimate Gluten-Free Pecan Pie Bundt Cake

A from-scratch, gluten-free Bundt cake inspired by the classic flavors of a pecan pie. This recipe includes a homemade gluten-free flour blend. The cake itself is a rich brown sugar butter cake featuring a pecan, brown sugar, and cinnamon crumble that is layered and swirled throughout the batter. After baking and cooling, the cake is drizzled with a cooked praline-style frosting made from brown sugar and butter, and then decorated with whole pecans.

Author: Grace
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 3 hours 25 minutes (includes cooling time)
Yield: 12-16 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

For the Gluten-free Flour Blend:
3 cups (435 grams) white rice flour
1 1/2 cups (187 grams) tapioca flour
3/4 cup (123 grams) potato starch
1 tablespoon (8 grams) xanthan gum
1 1/2 teaspoons (5 grams) salt
For the Pecan Crumble:
1/2 cup pecans, chopped
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
For the Cake:
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, at room temperature
2 cups packed light brown sugar
4 large eggs, at room temperature
1 cup buttermilk
For the Frosting:
1/2 cup firmly packed light brown sugar
1/4 cup (4 tablespoons) unsalted butter
3 tablespoons milk
1 teaspoon pure vanilla extract
1 cup confectioners’ sugar, sifted
Whole pecans, for topping

Instructions

Make the Flour and Crumble: In a large bowl, whisk together all the ingredients for the gluten-free flour blend.
In a small bowl, stir together the chopped pecans, 1/2 cup of brown sugar, and cinnamon with 2 teaspoons of the prepared gluten-free flour blend to make the crumble.
Make the Cake: Preheat the oven to 350°F. Grease a 12-cup Bundt cake pan.
In a medium bowl, whisk together the baking powder, baking soda, and salt with 1 1/2 cups of the gluten-free flour blend.
Using an electric mixer, cream together the butter and 2 cups of brown sugar until fluffy. Beat in the eggs one at a time.
Alternating, add the flour mixture and the buttermilk to the egg mixture, beginning and ending with the flour mixture.
Assemble and Bake: Transfer half of the batter to the prepared pan. Sprinkle half of the pecan crumble on top. Repeat with the remaining batter and crumble. Use a butter knife to gently swirl the crumble into the batter.
Bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack, then invert it onto a cake plate.
Make the Frosting: In a small saucepan, bring the brown sugar, butter, and milk to a boil over medium heat. Let it boil for 1 minute, whisking constantly.
Remove from the heat and stir in the vanilla. Gradually whisk in the confectioners’ sugar until combined and smooth.
Pour the warm frosting over the cooled cake and immediately top with whole pecans to decorate.

Notes

This recipe is entirely gluten-free, starting with a homemade multi-flour blend.
The pecan crumble is layered and swirled into the batter, creating a ribbon of flavor and texture throughout the cake.
The praline-style frosting is cooked on the stovetop and should be poured over the cake while it is still warm and pourable.

Find it online: https://www.eatswithsoul.com/pecan-pie-bundt-cake/