Pumpkin cake with pecan praline

Serves 8-10

I will say this repeatedly throughout the recipe chapters, but pumpkin should not just be a seasonal thing!

Most of us use a can anyway.

Gluten free bases & flours love pumpkin. It creates such a tender pancake, waffle or cinnamon roll. This cake takes my basic recipe, adds dark brown sugar & dresses it up to another level.

Ingredients: Praline topping

• 1/4 cup salted butter, melted

• 2/3 cup chopped pecans

• 1/3 cup brown sugar

• 2 tbsp maple syrup (optional)

Pumpkin Cake:

• 1 pack Gusto Cake mix flour (500 g)

• 1 tbsp pumpkin pie spice (recipe below)

• 1/2 cup soft salted butter*

• 1/2 cup oil (coconut, vegetable or light olive)

• 2 cups brown sugar (400 g)

• 4 eggs, at room temperature**

• 1 x 15 Oz can pure pumpkin purée

• 1/3 cup milk of choice, or water

• 2 tsp vinegar

• 2 tsp vanilla extract

*Can use 1/3 cup Just Egg or 4 “eggs” by Bob’s Red Mill

Homemade pumpkin spice blend:

1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves and/or allspice

Cream Cheese Glaze:

• 6 oz cream cheese, softened

• 3 tbsp milk

• 1 tsp vanilla extract

• 1 1/2 cups powdered sugar

  
  Directions:

1. Preheat the oven to 350°F. Grease a 12-cup bundt pan generously with butter, and then dust with flour. This is to ensure the praline doesn’t lodge in the pan.

2. Combine the melted butter, brown sugar & pecans & lay across the base of the pan.

3. In a stand mixer bowl or a large bowl with a wooden spoon, beat together the butter, oil, and sugars until combined and fluffy.

4. Add in the eggs, or egg replacer and whisk/beat until combined.

5. Add in the pumpkin puree, milk, vinegar & vanilla. Whisk/beat until combined, scraping the sides of the bowl as needed.

6. Add the Gusto flour mix & spices to the wet mix, and use a wooden spoon or spatula to mix until just combined, being careful not to over-mix.

7. Scoop or pour the batter into the prepared bundt pan, and spread into an even layer.

8. Bake at 350°F for 50-65 minutes, until a toothpick inserted into the middle comes out clean or with a few moist crumbs.

9. Allow to cool for 10-15 minutes. Run a knife along the edges and gently invert onto a wire cooling rack.

Cream cheese glaze

1. While cooling, beat together the ingredients for the cream cheese glaze in a medium bowl.

2. Once cooled, top with the cream cheese glaze. Slice and serve.