Gluten Free Pumpkin Cake w/ brown sugar icing****

By Gigirox

Made this, for the first time, Mother’s Day 2020. Using King Arthur’s, GF all purpose flour blend, I was beyond surprised how good it was.

Ingredients

• Cake:
• 2 sticks butter
• 1 cup brown sugar
• 1 cup sugar
• 15oz pumpkin purée
• 4 eggs
• 1 tsp vanilla
• 1 T pumpkin pie spice
• 1 tsp cinnamon
• 3 cups GF all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp xanthan gum, omit if blend has it in it.
• 1 cup buttermilk
• Icing:
• 1 stick butter
• 1 cup brown sugar
• 1/4 cup milk
• 2 cups 10x sugar

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 325* F

Step 2

Spray bundt pan with cooking spray.

Step 3

In bowl of stand mixer, cream butter and sugar together.

Step 4

Add pumpkin, pie spice, cinnamon, vanilla, baking powder, baking soda and eggs to your bowl and mix until fully combined.

Step 5

Add GF flour blend and mix until fully incorporated.

Step 6

Add buttermilk to the batter and mix to combine.

Step 7

Pour batter into prepared cake pan .

Step 8

Bake for 60-70 minutes.
Allow cake to cool in pan before inverting onto serving platter.

Step 9

To make icing, melt and boil butter for 2 minutes. Add brown sugar and cook additional 2 minutes. Add milk and 10x sugar.

Step 10

While icing is still warm, drizzle on cake.