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1
For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
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2
For the pecan crumble: In a small bowl, stir together the pecans, brown sugar and cinnamon with 2 teaspoons gluten-free flour blend.
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3
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.
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4
In a medium bowl, whisk together the baking powder, baking soda and salt with 1 1/2 cups gluten-free flour blend.
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5
Using an electric mixer, in a large bowl, cream together the butter and brown sugar on medium-high speed until fluffy.
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6
Beat in the eggs one at a time.
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7
Add the flour mixture and buttermilk to the egg mixture, alternating and beginning and ending with the flour mixture.
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8
Transfer half of the batter to the prepared pan and sprinkle half of the pecan crumble mixture on top.
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9
Repeat with the remaining batter and pecan crumble mixture.
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10
Using a butter knife, swirl the crumble mixture into the batter in a crisscross motion.
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11
Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes.
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12
Let cool completely on a wire rack and invert onto a cake plate.
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13
For the frosting: In a small saucepan, bring the brown sugar, butter and milk to a boil over medium heat.
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14
Let boil 1 minute, whisking constantly.
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15
Remove from the heat and stir in the vanilla.
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16
Gradually whisk in the confectioners' sugar until combined.
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17
Whisk for about 3 minutes to cool slightly; pour the frosting over the cooled cake and top immediately with the pecans to decorate.
