GLUTEN-FREE PECAN PIE BUNDT CAKE WITH PECAN CRUMBLE AND PRALINE FROSTING
Provided by Silvana Nardone
Categories dessert
Time 1h25m
Yield One 12-cup bundt cake
Number Of Ingredients 21
Steps:
- For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
- For the pecan crumble: In a small bowl, stir together the pecans, brown sugar and cinnamon with 2 teaspoons gluten-free flour blend.
- For the cake: Preheat the oven to 350 degrees F and grease a 12-cup bundt cake pan with butter or gluten-free cooking spray. In a medium bowl, whisk together the baking powder, baking soda and salt with 1 1/2 cups gluten-free flour blend.
- Using an electric mixer, in a large bowl, cream together the butter and brown sugar on medium-high speed until fluffy. Beat in the eggs one at a time. Add the flour mixture and buttermilk to the egg mixture, alternating and beginning and ending with the flour mixture. Transfer half of the batter to the prepared pan and sprinkle half of the pecan crumble mixture on top. Repeat with the remaining batter and pecan crumble mixture. Using a butter knife, swirl the crumble mixture into the batter in a crisscross motion. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool completely on a wire rack and invert onto a cake plate.
- For the frosting: In a small saucepan, bring the brown sugar, butter and milk to a boil over medium heat. Let boil 1 minute, whisking constantly. Remove from the heat and stir in the vanilla. Gradually whisk in the confectioners' sugar until combined. Whisk for about 3 minutes to cool slightly; pour the frosting over the cooled cake and top immediately with the pecans to decorate.
AMY'S COCONUT PECAN CAKE
Nobody else in my family loves coconut as much as me. Coconut anything... This cake is so delicious and moist and I can't stay away from it. The cream cheese icing recipe I use to frost it is the same as some posted here.
Provided by Redneck Epicurean
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans.
- With a mixer on low, blend together cake mix, pudding, eggs, oil, and water.
- When blended, beat for 4 minutes.
- Fold in coconut and nuts.
- Divide batter between 3 cake pans. Bake for 35 minutes or a toothpick comes out clean.
- Ice with cream cheese icing.
STRAWBERRY PECAN CAKE
A wonderful triple layer cake. It was my first 3 layer and I love it! If I remember right, I believe I had to buy 32 oz. of the frozen strawberries with juice. By time I mashed the juice out of a 16 oz. container, there wasn't many strawberries so back to the store I went.
Provided by Sweet_T
Categories Dessert
Time 35m
Yield 12-16 slices
Number Of Ingredients 13
Steps:
- Cake Directions:.
- Mix dry cake mix with dry strawberry flavored jello. Add oil, eggs, coconut, and milk; and beat until well blended. Stir in mashed strawberries and pecans. Bake in 3 generously greased and floured 9-inch round layer pans at 350° for 25-35 minutes, or until cake tests done.
- Brush cooled layers with reserved juice (1-2 tablespoons per layer) and let set for about 15 minutes to allow cake to absorb syrup. I use a Cream Cheese Frosting for this cake (one of my favorite frostings).
- Frosting Directions:.
- In a large bowl, cream 1/4 cup of butter with cream cheese. Add milk and powdered sugar, mixing first by hand until sugar is blended. Then add vanilla and mix with electric mixer until smooth and creamy. Chill for about 10-15 minute before frosting cake. If needed, chill again if frosting becomes room temperature while frosting to stiffen it again.
Nutrition Facts : Calories 770.2, Fat 44, SaturatedFat 12.8, Cholesterol 103, Sodium 424.6, Carbohydrate 90.2, Fiber 1.9, Sugar 76.3, Protein 7.6
I CAN'T BELIEVE IT'S NOT GLUTEN! GLUTEN-FREE CAKE FLOUR MIX
A healthy, gluten-free cake flour mix. Substitute it for regular flour cup-for-cup in cake recipes and other baked goods (but not bread, which needs a different mixture). The ingredients are easily purchased online or in most healthfood stores.
Provided by Whats Cooking
Categories Dessert
Time 10m
Yield 2-3 recipes
Number Of Ingredients 4
Steps:
- Sift ingredients together, combining thoroughly. Use in place of flour in cakes and other baked goods.
- Store in airtight container or ziploc bag in refrigerator.
GLUTEN FREE APPLE PECAN CAKE
Make and share this Gluten Free Apple Pecan Cake recipe from Food.com.
Provided by LARavenscroft
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat to 350°F.
- Grease a 9-inch springform pan.
- In a large bowl, beat the eggs.
- Add oil, applesauce, brown sugar, maple syrup, vanilla, and cinnamon; beat well.
- Stir in baking mix.
- Add apples, raisins, and pecans and stir just until combined.
- Pour into greased cake pan.
- Bake 40-45 minutes until a toothpick inserted in the center comes out clean.
- Cool slightly and remove from pan.
- Meanwhile prepare the frosting.
- Cream together cream cheese and butter until fluffy.
- Add maple syrup and then powdered sugar, one cup at a time. Add more maple syrup, if necessary.
- Frost cake when completely cool.
GLUTEN-FREE PERSIMMON PECAN CAKE
This is a very moist gluten-free cake, rich and luxurious tasting. I make this with my "I Can't Believe It's Not Gluten! Gluten-Free Cake Flour Mix" (Recipe #189120) but you can use most premixed gluten-free flours as long as they contain xanthan or guar gum. Use extremely ripe Hachiya persimmons (not Fuyu). They should be so mushy that they nearly fall apart in your hands.
Provided by Whats Cooking
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F.
- Grease a 8" round cake pan.
- In a large bowl, mix persimmon pulp, eggs, butter, buttermilk and vanilla.
- In a separate bowl, mix flour, sugar, baking powder, baking soda, salt and spices.
- Slowly fold the dry ingredients to the wet ingredients.
- Mix until thoroughly combined.
- Add chopped nuts and stir to incorporate.
- Pour into cake pan and bake for about 50 minutes.
- When done, the center will still be very moist and soft (it may seem undercooked), but the outside of the cake should have formed a firm crust and be well-browned.
- Remove from oven and allow to cool in the pan for at least 20 minutes before serving.
- Slice and serve warm.
Nutrition Facts : Calories 294.9, Fat 24, SaturatedFat 9.1, Cholesterol 124.4, Sodium 509.6, Carbohydrate 16.7, Fiber 1.5, Sugar 14.3, Protein 5.4
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