Coffee Pecan Bundt cake, Gluten free
Author: Chompchomp
Recipe type: Baking
Prep time:
Cook time:
Total time:
Serves: 6-8
- 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
- Pre-heat oven to 180°C. Grease a ring cake pan.
- Cream butter, sugar and vanilla together in a large bowl with electric beaters.
- Add eggs, one at a time, beating well after each addition.
- Sift together flours, bicarb soda, baking powder and xanthan gum three times or whisk with an egg beater to thoroughly mix together.
- Add to egg mixture, alternating with sour cream.
- Spread half batter into greased pan.
- Spoon prepared filling on top of cake batter being careful not to touch the sides of the pan.
- Top with remaining cake batter.
- Bake in pre-heated oven for 30-35 minutes or when firm to touch.
- When cooled remove from pan and top with cream cheese icing.
- Filling:
- Cream butter, brown sugar, cinnamon and instant coffee.
- Add chopped pecans and mix well.
- Cream cheese icing:
- Combine cream cheese, juice and icing sugar in a bowl and mix well.
Recipe by Chompchomp at http://www.chompchomp.com.au/2012/07/coffee-pecan-bundt-cake-gluten-free/
3.2.1753