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. 🙂
All-in-One Holiday Bundt Cake
This cake is created from a recipe from Dorie Greenspan’s “Baking From my Home to Yours” cookbook.
Ingredients
- 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
Instructions
- 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.
Notes
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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Jesse (Out To Lunch Creations) says
This cake sounds amazing! I was going to make pumpkin spiced cupcakes this weekend but I might make this instead.
Jeanine says
Jesse, these would make fantastic muffins too. That’s how I’ll make them next time, so I can freeze them and take them out as I need them. 🙂
Cate@GlutenLessDining says
Jeanine,
This looks amazing! So many great fall recipes are coming out, right now I feel like I don’t have enough time and days to try them all!
Carolyn says
I love how you’ve combined all the flavours of the season in one delicious cake! I just made a bundt today too, but it’s only gingerbread (with lemon glaze).
Jeanine says
Oh, Gingerbread with a lemon glaze sounds fantastic! Hmm…now you’ve got me thinking. 😉
gluten free gift says
Muffins are typically safer (frozen means you can’t eat them as fast!) – that said, I find that the bundt cake pan is really good for successful GF cakes – I’m thinking that it is because there is more pan per surface (does that make sense?) less floating part in the middle of the cake to end up soggy or caved in (I’m not a great baker as you can see)… but pretty much anything I’ve made in the bundt has been a success!
Jeanine says
Ha, isn’t that the truth. Definitely safer. 😉 I know what you mean though, I don’t think I’ve had any problems making Bundt’s compared to any other baked good (especially loaf, I always have problem with loaf, not yeast bread, but quick breads).
Tamara says
This looks really good! Better than any Christmas fruit cake I’ve seen…do you happen to know if I can sub the sorghum for anything in particular, such as millet, maybe?
Jeanine says
Tamara, you can absolutely switch out the sorghum for millet. I actually use those 2 flours interchangeably, but the sorghum was at a better price, and a bigger bag, so you’ll probably see more recipes with it than millet in the next little while. 😉 Feel free to sub! (and definitely better than a fruit cake!) 😉
Krista says
I would love to make this but I need it to be egg free as well as gluten and dairy free. Have you tried it with out eggs?
Jeanine says
I haven’t tried it Krista, but I think you could use an egg replacer without any problems. I wonder if even using apple sauce in place of the eggs would work? thoughts?
Cook It Allergy Free says
Jeanine, this cake 100%% absolutely SCREAMS fall!! I am so excited to try it! I am so behind in blog reading these days that I think I have missed a ton of yours. Have to go and get caught up this weekend! 😉 This cake looks absolutely gorgeous!! 😉
Jeanine says
Thanks for popping by, Kim! I know exactly what you mean about falling behind. Guilty as well. 🙂
InTolerant Chef says
This looks yummy, the flavours and colours certainly suit the season 🙂
Jeanine says
Thank you! I can’t agree more. I saw this recipe in Dorie’s cookbook and just had to convert it. 🙂
Colleen says
Made this over the weekend-I had some gf family members visiting and they all loved it! It tastes like thanksgiving 🙂 I don’t like maple, so drizzled some caramel ice cream topping over the top and served it with whipped cream. yum!!
Isabelle says
Can I substitute Gluten Free Mama’s almond flour for the flour in your recipe? Thank you.
Marie says
Baked up beautifully! Still warm so we have tasted it yet but smells marvelous.
I used dried cranberries, so used an entire 15 oz can of pumpkin. Worked great!
Ruth Worth says
I have Pamela’s Artisan Flour Blend on hand. It is very similar to your recipe mixture.
Ingredients: brown rice flour, tapioca starch, white rice flour, potato starch, sorghum flour, arrowroot starch, sweet rice flour, guar gum.
Could I substitute it for your flour ingredients of your recipe?
Thanks!
Jeanine Friesen says
Ruth, I think you should be able to substitute it for the 3 flours/starches and the xanthan gum without a problem.
Vivi says
Jeanine, is the cranbery fresh or craisin?
I soaked craisin in water and discharged it at the last moment and use the unsoaked craisin because I was worry about the effect of the water to the dough.
Vivi says
This cake is yummy Jeanine, however is very crumbly – is that how it should be? If not, why is that?