Autumn is just such a beautiful time of year. The air is cooler & crisp. The trees turn beautiful colours that you can only enjoy for a few weeks (or until a wind storm comes along and blows them all off the trees). I also love all the flavours that are in season this time of year. The abundance of apples, cranberries, pumpkin and pecans. Each and every one of those things whispers “Autumn!”, but this cake screams it! This cake is created from a recipe from Dorie Greenspan’s “Baking From my Home to Yours” cookbook. I was flipping through the book and knew that I needed to make this gluten-free All-in-One Holiday Bundt Cake. Now. After all, it contains all things Autumn. 🙂
- 2/3 cup brown rice flour
- 2/3 cup tapioca starch
- 2/3 cup sorghum flour
- 1 teaspoon xanthan gum
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon ground cinnamon
- 1/4 teaspoon fresh ground nutmeg
- pinch salt
- 1 teaspoon ground ginger
- 1 1/4 sticks (10 tablespoons) unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs, room temperature
- 1 egg white
- 1 teaspoon vanilla
- 1 1/4 cup pumpkin puree (not pie filling)
- 1 large apple, peeled, cored and diced
- 1 cup cranberries, chopped
- 1 cup pecans, chopped
- Preheat oven to 350 degrees F. Lightly grease a 9-10" Bundt pan. Set aside.
- In a large bowl, whisk together the first 10 ingredients. Set aside.
- In the bowl of a stand mixer, beat together the butter and sugars until light and fluffy. Beat in eggs, one at a time, being sure each one is fully incorporated before adding the next. Add the vanilla, pumpkin puree and chopped apple. Mix until incorporated.
- With the mixer on low speed, slowly add in the dry ingredients, mixing until fully incorporated. Be sure to scrape down the sides & bottom of the mixing bowl to make sure everything is evenly mixed.
- Using a large spatula or wooden spoon, fold in the cranberries and pecans.
- Spread batter evenly in the prepared Bundt pan.
- Bake in preheated oven for 55-65 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean. Allow cake to cool for 10 minutes before removing from Bundt pan to a cooling rack. To remove the cake, carefully go around the outside of the cake with a butter knife, just loosening the cake from the pan, but being careful to not cut into the cake. Place a cooling rack on top of the pan, and flip the rack and pan at the same time. Tap on the top of the baking pan if necessary, and the cake should just fall out of the pan. Allow cake to cool before serving.
The Glaze: The cake may be covered with a maple cream cheese glaze, or in this case, a simple maple glaze. I followed Dorie's directions for the glaze, but in the future, I may do things a little differently. Here's her glaze recipe: Mix 6 Tablespoons of sifted confectioners' sugar with 2 tablespoons pure maple syrup. Add more syrup (by 1/2 tsp) until you reach the desired consistency. You want the glaze to be able to run off your spoon, but not be too runny. Spoon glaze over the top and allow it to slowly run down the sides of the cake. Next time, I would use 6 Tbsp of confectioners' sugar, 1 Tbsp water and 1/2 tsp maple extract, adding more water until I reach my desired consistency. I found the maple syrup with the confectioners' sugar to be too sweet. Source: Dorie Greenspan's "Baking From My Home to Yours"
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