Brown Sugar Pecan Bundt Cake
If you are looking for a good gluten-free recipe for cake, you need to look no further. This is one of the best cake recipes you'll try. The recipe is a Pecan Caramel Bundt Cake that is packed full of pecans and toffee bits, with a moist and tender crumb, then covered in thick caramel, topped with butter toasted pecans, it doesn't get much better than that. And if you are trying to stay away from gluten, this is the cake recipe to try. This cake recipe is full of flavor, easy to make and the thick, caramel topping is heavenly. The cake recipe itself is full of chopped pecans and Heath toffee bits, which means there is intense flavor in every bite. And one of the best parts about this cake recipe is the gooey caramel topping. You have never seen caramel topping this thick before; it looks almost as good as it tastes. And the caramel topping is easy to make; it's just a mixture of condensed milk and brown sugar cooked together, with no need for melting sugar or use of a candy thermometer. As the caramel topping is so thick, you'll need to pour the topping on the cake recipe while it’s still nice and hot. You'll want to remember to be very careful, as the topping is so hot and the caramel is sticky. And if that weren't enough, the cake recipe is then topped with buttered toasted pecans, it doesn't get much better than that. For the full step by step gluten-free recipe, you'll want to take a look at the Giraffes Can Bake site.
This gluten-free recipe has three steps to include the cake recipe, the the caramel topping and the buttered toasted pecans. For the cake, you'll need pecan flour, gluten free plain/all purpose flour blend, Xanthan gum, baking powder, salt, unsalted butter, light brown sugar, caster sugar, eggs, buttermilk, Heath Toffee Bits, and pecans. For the caramel topping, you'll need sweetened condensed milk, light brown sugar, unsalted butter, and vanilla extract. For the buttered toasted pecans, you'll need unsalted butter, pecans, honey or golden syrup and a pinch of salt. For the pecan flour, you want to use ready ground pecan flour, or buy some raw pecans, toast them on the stove top and finely grind them. As for the buttermilk, you can also make this at home by putting one tablespoon of white wine vinegar of lemon juice in your measuring cup, then top this up with some milk to one cup. Let this sit for five minutes and store in an airtight container for up to three days.
This gluten-free recipe is a good way to try gluten-free baking. There are a few tips for gluten-free baking that will help ensure your cake recipe success. For starters, you want to be sure and preheat your oven and try baking your cake recipe a bit hotter than you normally would. The hot oven means that the butter in the cake recipe releases its water as steam and helps the cake recipe rise immediately. Make sure the eggs and butter are at room temperature as they are much easier to work with. If you forgot to leave these two ingredients out on the counter to warm up, you could always microwave the butter for about 7 to 12 seconds. You don't want the butter to be melted, just pliable. And you can dip the cold eggs into a bowl of warm water for about 3 to 5 seconds to warm them.
You will find this brown sugar pecan cake recipe on the Giraffes Can Bake site. On the site you will find cake recipes, gluten-free recipes, dessert recipes, bread recipes, breakfast recipes and so much more. **
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