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Gluten Free Pumpkin Bundt

Developed by Greg Strahm

Serves:
12
Prep Time:
15 minutes
Cook Time:
45 minutes
Yield:
1 bundt cake
I developed this as a gluten free recipe but this cake can be made with the same measurments of all purpose flour.
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Ingredients:

  • CAKE:
  • 1/2 cup:
    canola oil
  • 1/2 cup:
    applesauce
  • 1 cup:
    canned pumpkin
  • 1 cup:
    brown sugar
  • 1/4 cup:
    pure maple syrup
  • 2 tablespoons:
    maple bourbon
  • 3:
    extra large eggs
  • 1 teaspoon:
    vanilla extract
  • 1/2 teaspoon:
    grated nutmeg
  • 1 teaspoon:
    allspice
  • 1 teaspoon:
    ground ginger
  • 2 teaspoons:
    cinnamon
  • 2 1/2 cups:
    1 to 1 baking blend King Arthur gluten free flour
  • 1 teaspoon:
    salt
  • 1 teaspoon:
    baking soda
  • GLAZE:
  • 3 cups:
    powdered sugar
  • 1/2 (8-ounce) stick:
    melted butter
  • 4 tablespoons:
    whole milk
  • 1 teaspoon:
    vanilla extract

Directions:

  • 1:

    In large mixing bowl, mix applesauce, pumpkin, brown sugar, maple syrup, and bourbon until blended.

  • 2:

    Stir in eggs and vanilla.

  • 3:

    Add baking soda, salt, and gluten free flour blend and mix until well combined.

  • 4:

    Pour batter into greased bundt pan and bake in a preheated 350° F oven for 45 minutes or until toothpick comes out clean.

  • 5:

    Cool in pan for 15 minutes. Invert on to a cooling rack and cool completely before icing.

  • 6:

    To make glaze, mix together powdered sugar, butter, milk, and vanilla. Whisk until light and creamy. Add additional milk one tablespoon at a time to get the consistency you desire and drizzle over cake.