Pumpkin Tea Cake - Gluten Free

8:59 AM Tiffany Hinton 0 Comments

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Pumpkin Tea Cake for Bundts

1 2/3 cups gluten free all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 Tbs + 2 tsp ground cinnamon
2 tsp ground nutmeg
1/4 tsp ground cloves
1 cup + 2 Tbs pumpkin puree
1 cup oil (sunflower, coconut, your choice)
1 1/3 cups sugar
3/4 tsp salt
3 eggs

Preheat oven to 325 degrees. Lightly butter and flour the bottom and sides of your pan.  If you do not have a bundt pan, you can use a 9x5 loaf pan.

In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves and set aside.

In another mixing bowl (I used my stand mixer), beat together the pumpkin puree, oil, sugar, and salt on medium with the whisk attachment. Add the eggs one at a time, mixing well after each addition until incorporated before adding the next egg. Scrape down sides of bowl with spatula. On low speed, add the flour mixture and beat until just combined. The batter should have the consistency of a thick puree. 

Transfer batter to the prepared pan and smooth the surface.  Sprinkle evenly with sugar. Bake until cake tester inserted comes our clean, about 1 hour.  Let the pan cool on a wire rack for about 20 minutes, and then invert onto the rack.  Turn cake right side up and let cool completely.

Mom's Note: Make sure not to over mix the batter, or you will end up with a coarse, tough crumbly cake.

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