Are you over all the pumpkin recipes yet?  I am not! There is so much you can do with pumpkins and apples this season.  We sure are having fun in Dee’s Kitchen coming up with new recipes this Fall.  This past weekend I decided to make a gluten free Pumpkin Bundt Cake and, if that wasn’t enough, I topped that with an Apple Cider Glaze.

I was definitely one who got into all the gluten free products.  For the most part I do like them and did feel better when removing gluten from my diet.  I used to make everything gluten free but then got away from it for a while.  I realized that for some, they definitely have to stay away from gluten and for very good reason.  I was not one of those individuals though.  I thought it was easier not buying or using gluten free products; not to mention cheaper.  It can get quite expensive using all gluten free products.  But, I do still like to make some gluten free recipes, especially when baking.   You would never know this recipe was gluten free either.  It had such great flavors with the spices and the apples, apple butter and yogurt kept this cake so moist. Some gluten free flours can be tricky when baking.  There are so many types of gluten free flours on the market today too.  There are rice flours, nut flours, Buckwheat flour (which believe it or not, even though it has wheat in the name this is gluten free), coconut flour and so many more!  Some require mixing different types of gluten free flours to make the right blend for baking. Some also require different measurements than your standard all-purpose baking flour.  This time I decided to use a 1 to 1 gluten free baking flour.  That way I could use the same measurements as I would with a regular flour, with no mixing.  It sure made this recipe easier.

Give this recipe a try.  If you don’t want gluten free just use regular all-purpose flour instead. But I guarantee you won’t know the difference!

What are you making this Fall with all your pumpkins and apples?  Would love to hear what recipes you are trying.

Pumpkin Bundt Cake w/Apple Cider Glaze

Made this cake Gluten Free

Ingredients

CAKE:

¾ Cup, Sugar

½ Cup, Brown Sugar

1 Cup, Butter, unsalted

1 Teaspoon, Vanilla Extract

3 Eggs

2/3 Cup, Apple Butter

1/3 Cup (6 oz), Vanilla Yogurt *(I used a light yogurt)

1 Can (15 oz), Pure Pumpkin Puree

2 ¼ Cups, 1 to 1 Gluten Free Baking Flour

1 Teaspoon, Cinnamon

1 Teaspoon, Pumpkin Pie Spice

¼ Teaspoon, Nutmeg

1/8 Teaspoon, Ground Coves

1 Teaspoon, Baking Powder

1 Teaspoon, Baking Soda

1 Teaspoon, Salt

½ Cup, Cinnamon Chips

APPLES:

3 Apples (any kind you like); peeled, chopped

¼ Cup, Brown Sugar

2 Tablespoons, Butter, unsalted

1 Teaspoon, Salt

GLAZE:

¾ Cup, Powdered Sugar

1 Tablespoon, Maple Syrup

½ Teaspoon, Pumpkin Pie Spice

4 Tablespoons, Greek Honey Yogurt

1-2 Tablespoons, Apple Cider

 

Instructions

Heat oven to 350 Degrees.

Make Apple mixture:  on stove, over medium heat add butter, apples, brown sugar and salt.  Mix well and cook until apples start to become slightly softened, about 5-10 minutes.  Set aside, let cool.

In a small bowl combine flour, cinnamon, pumpkin pie spice, nutmeg, ground cloves, baking powder, baking soda and salt.  Mix well and set aside.

CAKE:  In a mixing bowl, add sugar, brown sugar, butter and mix just to combine.  Add vanilla and then eggs, 1 at a time.  Then add apple butter, yogurt and pumpkin puree.  Scrape sides, add apple mixture and mix well.

 

Slowly add flour mixture to wet ingredients and mix until all combined.  Add cinnamon chips.  Pour into a Bundt pan and cook for approx. 50 minutes or until cake is set and a knife comes out clean.   Remove from oven and let cool.  Once cooled, transfer to a cake dish.

Spices for Pumpkin Bundt Cake

GLAZE:  in mixer combine powdered sugar, maple syrup, pumpkin pie spice, yogurt and mix well.  Slowly add the apple cider until it is a consistency you like.  If you add the full 2 tablespoons of apple cider, it will be somewhat of a thin glaze.  Drizzle the glaze over your bundt cake.

Mangia! Enjoy!

Tips

Gluten Free Pumpkin Bundt Cake

I made this cake gluten free but you can use any All-Purpose Flour.  You would never have known this was a gluten free cake!

Since I was making this gluten free I also made sure that items like the apple butter were gluten free; I got mine at our local farm and it had very few ingredients added to it.  Be sure to check those labels.  I also made sure I picked up a yogurt that was gluten free for this recipe.  For the can of pumpkin, make sure you are using “pure” pumpkin and not the pumpkin that has anything added to it.

You can skip the cinnamon chips if you do not have any; I had them on hand and thought the flavor of the chips would pair well with the pumpkin and apple.  They melted into the cake so you wouldn’t really know they were in the cake but they do have great flavor.

For the glaze, I used a real maple syrup.  You definitely want to use the real stuff here!  I also made my glaze slightly thin so that it drizzled over the cake.  If you like a thicker icing just add less liquid or add some butter(melted) or cream cheese.