Coffee Pecan Bundt cake, Gluten free

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Coffee Pecan Bundt cake, Gluten free

I made this cake for my first participation in Perth’s Clandestine Cake Club.  Each monthly meet up has a theme and for July it was “gluten free”.  Lucky me…this time I could eat all the cakes!

Coffee Pecan Bundt cake, Gluten free
Author: 
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 120 g butter
  • ¾ cup (165g) sugar
  • 1 tsp. vanilla essence
  • 3 eggs
  • 2 tbsp. instant coffee, dissolved in 2 tbsp. hot water
  • 1 cup (170g) rice flour
  • ½ cup (80g) gluten free cornflour
  • ½ cup (80g) potato flour
  • 1 tsp bicarb soda
  • 2 tsp. gluten free baking powder
  • 1 tsp xanthan gum (optional)
  • 1 cup (250g) sour cream
  • Filling
  • 40 g butter, cubed at room temperature
  • ⅓ cup (90g) firmly packed brown sugar
  • ½ tsp ground cinnamon
  • 2 tsp instant coffee powder
  • ½ cup (65g) pecans roughly chopped
  • Cream cheese icing
  • 250 g reduced fat cream cheese
  • 1 tbsp lemon juice
  • ½ cup (85g) pure icing sugar
  • ⅓ cup (40 g) pecans, chopped
Instructions
  1. Pre-heat oven to 180°C. Grease a ring cake pan.
  2. Cream butter, sugar and vanilla together in a large bowl with electric beaters.
  3. Add eggs, one at a time, beating well after each addition.
  4. Sift together flours, bicarb soda, baking powder and xanthan gum three times or whisk with an egg beater to thoroughly mix together.
  5. Add to egg mixture, alternating with sour cream.
  6. Spread half batter into greased pan.
  7. Spoon prepared filling on top of cake batter being careful not to touch the sides of the pan.
  8. Top with remaining cake batter.
  9. Bake in pre-heated oven for 30-35 minutes or when firm to touch.
  10. When cooled remove from pan and top with cream cheese icing.
  11. Filling:
  12. Cream butter, brown sugar, cinnamon and instant coffee.
  13. Add chopped pecans and mix well.
  14. Cream cheese icing:
  15. Combine cream cheese, juice and icing sugar in a bowl and mix well.

 

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Adapted from Sue Shepherd’s “Irresistibles for the Irritable” cookbook available through her website

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