Pecan Pie Bundt Cake (Gluten-Free)
- Prep Time: 30
- Cook Time: 45
- Total Time: 1 hour 15 minutes
- Yield: Serves 8-10
- Category: Dessert
- Diet: Gluten Free
Ingredients
Units
For the cake:
- 16 tablespoons unsalted butter, room temperature
- 1/2 cup organic cane sugar
- 4 large eggs, room temperature
- 1 cup finely ground almond flour
- 1/2 cup arrowroot flour
- 1/2 cup bob’s red mill coconut flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon Celtic sea salt
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 tsp. almond extract
- 8 tablespoons unsalted butter, melted
- 1/2 cup brown sugar
- 2 tablespoons maple syrup
- 1 cup chopped pecans
- 1/4 teaspoon Celtic sea salt
Instructions
- Preheat the oven to 350ºF and adjust the rack to the middle position. Place the butter and sugar in the bowl of a standing mixer, and beat for 5 minutes on medium-high until light and fluffy. Scrape the sides of the bowl and add the eggs one at a time with the mixer on low.
- In a separate bowl, whisk together the almond flour, arrowroot, coconut flour, baking powder and sea salt. In a separate measuring cup, combine the whole milk and extracts.
- With the mixer on low, add 1/3 of the flour mixture then 1/3 of the milk mixture. Continue to alternate between dry and wet ingredients until all ingredients have been added and combined.
- Combine the melted butter, brown sugar, maple syrup, pecans and sea salt in a small bowl.
- Pour the melted butter mixture into a buttered bundt pan. Using a large spoon, spoon the batter on top of the butter mixture and then smooth it out with an offset spatula so it’s even in the pan. Bake for 45-50 minutes, or until golden brown and when a cake tester is inserted it comes out clean. Cool for 10 minutes, and then invert the cake out onto a serving plate. I like to serve this warm, but it can also be served at room temperature.
Find it online: https://deliciouslyorganic.net/pecan-pie-bundt-cake-gluten-free/