Gluten-Free Pecan Pie Bundt Cake with Pecan Crumble and Praline Frosting

1. 1

   For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

2. 2

   For the pecan crumble: In a small bowl, stir together the pecans, brown sugar and cinnamon with 2 teaspoons gluten-free flour blend.

3. 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.

4. 4

   In a medium bowl, whisk together the baking powder, baking soda and salt with 1 1/2 cups gluten-free flour blend.

5. 5

   Using an electric mixer, in a large bowl, cream together the butter and brown sugar on medium-high speed until fluffy.

6. 6

   Beat in the eggs one at a time.

7. 7

   Add the flour mixture and buttermilk to the egg mixture, alternating and beginning and ending with the flour mixture.

8. 8

   Transfer half of the batter to the prepared pan and sprinkle half of the pecan crumble mixture on top.

9. 9

   Repeat with the remaining batter and pecan crumble mixture.

10. 10

    Using a butter knife, swirl the crumble mixture into the batter in a crisscross motion.

11. 11

    Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes.

12. 12

    Let cool completely on a wire rack and invert onto a cake plate.

13. 13

    For the frosting: In a small saucepan, bring the brown sugar, butter and milk to a boil over medium heat.

14. 14

    Let boil 1 minute, whisking constantly.

15. 15

    Remove from the heat and stir in the vanilla.

16. 16

    Gradually whisk in the confectioners' sugar until combined.

17. 17

    Whisk for about 3 minutes to cool slightly; pour the frosting over the cooled cake and top immediately with the pecans to decorate.

* Per serving · 4 servings · Values may vary.