1. Set oven rack in the middle position; Preheat oven to 350 degrees.
2. Butter and flour Bundt pan (you can also use a 9 x 5 – inch loaf pan); set aside.
3. In a medium-sized bowl, whisk together the GF Flour, Xanthan Gum, Baking Soda & Powder and Spices; set aside.
4. Using a Stand or Handheld Mixer, fitted with the paddle attachment, beat the Butter until light & fluffy; add the Granulated Sugar and blend until thoroughly mixed and fluffy.
5. Add the Eggs, one at a time, blending well after adding each Egg; scrape sides of bowl often; whip until the mixture is very light & fluffy.
6. Next, add the Canned Pumpkin and mix until blended.
7. Add the Dry Ingredient mixture and Orange Juice in 3-4 segments, mixing and scraping bowl and paddle well between each addition.

8. Scrape the batter into the prepared Bundt Pan; place in the preheated oven on the middle rack and bake for 45 minutes (check the cake around the 30-35 minute mark to make sure it isn't browning too much – if it is, cover loosely with a piece of aluminum foil); test doneness after 45 minutes with a toothpick and pressing lightly on the top to see if it springs back; bake an additional 15-30 minutes, depending on your oven (my cake was ready after 45 minutes).

9. Once cake is done, remove from oven and let cool in the pan for approximately 10-15 minutes before turning out onto a cooling rack.
10. While the cake is cooling, thoroughly whisk the Powdered Sugar and Orange Juice together in a small bowl until desired consistency is reached; spoon the Glaze over slightly warm or completely cooled cake.
11. Serve with or without Vanilla Ice Cream and Enjoy! 🙂
    

Making the Cupcakes:

1. Place oven rack in the middle position and preheat oven to 350 degrees.
2. Line 1-2 muffin tins with cupcake liners; set aside.
3. In a large mixing bowl, whisk together the GF Flour, Baking Soda, Baking Powder, Salt and Cinnamon until completely blended; Set aside.
4. Using a Stand or Handheld Mixer, fitted with the paddle attachment, cream the Butter and Sugars until light and fluffy.
5. Next, with the mixer set on low, add the Vanilla Extract and the Eggs, one at a time; Continue mixing until thoroughly blended.
6. With the mixer still set on Low, alternate adding the GF Flour mixture (1/2 cup at a time) and the Apple Cider (a couple of Tablespoons at a time) to the Butter-Sugar mixture, blending until just combined after each addition.
7. Scoop the Cupcake Batter into the lined muffin tin/tins, filling each about 2/3 full.
8. Bake for approximately 17-20 minutes, or until toothpick inserted into the center comes out clean.
9. Let cool in the pan for about 5-10 minutes and then transfer to a wire cooling rack to cool completely before frosting.

Making the Frosting:

1. Using a Stand or Handheld Mixer, fitted with the paddle attachment, cream the softened Cream Cheese and Butter until light and fluffy.
2. Slowly add the Vanilla Extract and Apple Cider, blending thoroughly.
3. Next, with the mixer set on low, add the Powdered Sugar, 1/2 cup at a time, beating well between each addition. I usually add between 3 1/2 to 4 cups of Powdered Sugar for the right consistency. Note: If you’re adding Ground Cinnamon into the Frosting, do so now (I usually add several pinches).
4. Spread or pipe the Frosting onto each cooled cupcake and top with a little Ground Cinnamon, if desired.
   
5. Enjoy!
   

Making the Cake:

1. Preheat oven to 350 degrees.
2. Spray a 9″ x 13″ baking pan (preferably glass) with non-stick cooking spray. Set aside.
3. Gather the ingredients needed for Cake.
4. Melt the Butter and set aside.
5. Using a stand or handheld mixer, fitted with the paddle attachment, mix the GF Flour, Xanthan Gum, Salt, Sugar and Baking Powder on Low until thoroughly blended.
6. Add the Milk, Eggs and Vanilla to the Flour mixture, blending until thoroughly mixed.
7. Slowly drizzle the Melted Butter into the Flour-Milk mixture, mixing until fully incorporated.
8. Pour batter into the prepared baking pan. Set aside while you prepare the Brown Sugar topping.

Making the Brown Sugar-Cinnamon Topping:

1. Using a Stand or handheld mixer, fitted with the paddle attachment, combine the softened Butter, Brown Sugar, GF Flour and Cinnamon until thoroughly mixed and creamy.
2. Drop this Brown Sugar mixture by spoonfuls onto the coffee cake batter in the baking pan making sure to cover the surface equally.
3. Using a sharp knife, thoroughly swirl the Brown Sugar mixture throughout the coffee cake batter.
   
4. Bake in preheated oven for about 35-40 minutes, checking after 30 minutes. Cake is done when a toothpick inserted into the middle comes out clean.
   

Making the Glaze:

1. In a large bowl, whisk together the Powdered Sugar, Milk and Vanilla until smooth. Drizzle over the warm Coffee Cake and let set for about 10 minutes. Slice into desired-size pieces and Enjoy with a glass of ice-cold milk :)!
   

The Cake Instructions:

1. Preheat oven to 350 degrees.
2. Grease and flour an 8 1/2″ x 4 1/2″ loaf pan. Set aside.
3. In a large mixing bowl, whisk the Flour, Baking Powder, Salt and Xanthan Gum until blended. Set aside.
4. In a food processor, combine the Granulated Sugar and Lemon Zest until thoroughly mixed (about 7 pulses).
5. Next, add the Lemon Juice, Eggs, Softened Cream Cheese and Vanilla Extract to the Sugar mixture. Process until completely blended (about 20-30 seconds)
6. With the Food Processor running on Low, slowly drizzle the melted Butter into the Cream Cheese mixture. Continue processing until mixed completely (about 30-40 seconds).
7. Add this Cream Cheese mixture to the Flour mixture in the large bowl. Whisk until thoroughly blended and smooth.
8. Pour the batter into the prepared loaf pan. Bake for 15 minutes at 350 degrees. Decrease the temperature to 325 degrees and bake for an additional 35-40 minutes, or until cake is a light golden brown and toothpick inserted into the center comes out clean.
9. Let cool in the pan on a wire rack for about 10 minutes. Remove cake from pan and continue cooling on the wire rack until completely cooled (about 1 1/2 hours).

The Glaze Instructions:

1. In a small bowl, whisk together the Powdered Sugar and Lemon Juice until smooth, adding more sugar if not thick enough.

Putting it all Together:

1. Once the cake is completely cooled, drizzle the Glaze over the top of the cake, letting it run down the sides. Sprinkle fresh Lemon Zest on top and let Glaze set for about 15 minutes before serving. Enjoy 🙂
   

Making the Cupcakes:

1. Preheat oven to 350 degrees.
2. Line a 12-cup muffin tin with paper cupcake liners. Set aside.
3. Gather the ingredients.
4. In a microwave-safe bowl, microwave the Oil, Chocolate and Cocoa until chocolate is fully melted (about 2 minutes). Be sure to stir the mixture often to thoroughly mix ingredients and to prevent clumping. Remove from microwave and set aside to cool slightly.
5. In a small bowl, whisk together the sifted GF Flour, Baking Powder, Baking Soda, Xanthan Gum and Salt. Set aside.
6. In a large bowl, whisk together the Eggs, Vanilla Extract and Sugar until thoroughly blended.
7. Next, whisk the Chocolate mixture and Milk into the Egg Mixture until thoroughly combined.
8. Add the Flour Mixture to the Chocolate/Egg mixture, whisking until smooth and creamy.
9. Using a 2″ cookie scoop or large spoon, scoop the batter into the prepared cupcake tin.
10. Bake for 15-18 minutes, rotating the tin halfway through the baking time (my oven tends to run a little on the hot side, so 15 minutes is perfect for me), or until toothpick inserted into the middle of the cupcake comes out clean.
11. Let cool in the cupcake tin for 10-15 minutes before transferring the cupcakes to a wire rack to cool completely.

Making the Buttercream Icing:

1. In a Stand Mixer fitted with the whisk attachment, whisk the Butter, Heavy Cream, Vanilla Extract and Salt together on medium-high until smooth and creamy.
2. Reduce speed to Low and slowly add the Powdered Sugar, 1/2 cup at a time, until well-blended.
3. Increase speed to medium-high and whip until fluffy (about 5 minutes).
   If adding food coloring, do so halfway through this step and while mixer is turned OFF (I learned this the hard way ;))
4. Once the cupcakes are completely cooled, you can begin icing them with the prepared icing/frosting using either a knife or pastry bag fitted with desired tip. Add sprinkles, too!
   
5. Enjoy 🙂
   

Making the Cupcake Batter

1. Gather the ingredients.
   
2. Preheat Oven to 350 degrees.
   Line cupcake tin with cupcake liners and set aside.
3. In a medium-sized bowl, sift together the GF Flour, Baking Powder and Salt. Set aside.
4. Using a stand mixer fitted with the paddle attachment, cream the Softened Butter with the Granulated Sugar and Vanilla Extract until light and fluffy.
5. Add the Egg Whites to the Butter mixture, mixing until well-blended.
6. Slowly begin adding the Flour Mixture to the Butter mixture, alternating with the Milk, until all of the ingredients are mixed together and batter is smooth.
7. Pour batter into the prepared cupcake tin, filling each cupcake liner 2/3 full (you may have enough batter for a couple of extra cupcakes).
8. Bake for 15-18 minutes (my oven runs a little bit hot, so my cupcakes are ready in 15 minutes), or until toothpick comes out clean.
   
9. Cool in pan for about 10 minutes before transferring the cupcakes to a wire rack to cool completely.

Making the Frosting

1. Using a stand mixer fitted with the whisk attachment, whisk the butter until smooth and creamy.
2. Slowly add the powdered sugar to the creamed butter until completely mixed. Increase speed to medium-high and whisk until fluffy.
3. Next, add the Vanilla Extract and Heavy Cream, whisking on medium-high until light and fluffy (you may add extra Heavy Cream, if needed).
4. Pipe the frosting onto the cupcakes, using whichever tip you desire (I used a Star tip)…or simply spread onto the cupcakes with a butter knife for a smooth effect. Top with Pearl candies or any other sprinkle, etc.
   
5. Enjoy!
   

1. Gather the ingredients.
   
2. Preheat Oven to 350 degrees.

Prepping the Bundt Pan

1. Mix the 2 Tbsp melted Butter with 1 Tbsp GF Flour, making a smooth paste. Using a small pastry brush, spread the paste into the Bundt pan, covering the entire inside of pan. Set aside.

Making the Cake Batter

1. In a medium-sized bowl, sift together the GF Flour, Salt, Baking Powder, Baking Soda and Xanthan Gum. Set aside.
2. In a separate small bowl, whisk together the Milk, Lemon Zest, Lemon Juice and Vanilla Extract until well-blended. Set aside.
3. Using a Stand Mixer, fitted with the paddle attachment, beat the softened Butter and Granulated Sugar on Medium-High until light and fluffy.
4. Add the Eggs, one at a time, to the Butter mixture, blending until well-combined.
5. Reduce the speed to Low and begin alternately adding the Flour Mixture and Milk Mixture to the Butter Mixture. Continue mixing until all ingredients are combined, scraping the sides as needed.
6. Scrape the batter into the prepared Bundt pan and smooth the top.
   
7. Bake in preheated oven for 40-50 minutes, turning the pan halfway through baking. Cake is ready when it is a light golden brown and wooden skewer comes out clean.
   
8. Cool cake in pan for about 10-15 minutes before running a knife around the edges to loosen. Turn out onto a wire rack to completely cool before applying the glaze.
   

Making the Glaze

1. Whisk the Powdered Sugar with 4 tsp Lemon Juice until smooth. Add the remaining 2 tsp Lemon Juice, one at a time, until glaze is pourable. Drizzle the glaze evenly over the top of the Bundt cake, letting the glaze drip down the sides.
   
2. Slice and Enjoy!
   

1. Gather the ingredients.
2. Spray an 8″ x 8″ baking pan with non-stick cooking spray. Next, fold a 16″ length of Parchment Paper to a width of 7″ and fit it into the baking pan, so that the excess hangs over the edges for easy removal of the cake. Set aside.

Making the topping:

1. In a small sauce pan, melt the butter over low heat. Once completely melted, remove from heat and let cool slightly.
2. Using a whisk, mix in the sugars, salt, cinnamon and egg yolk to the melted butter, thoroughly mixing.
3. Add the GF Flour to the butter mixture, blending well. The mixture will look like ground meat. Set aside.
   

Making the Cake:

1. Place one of your oven racks in the upper-middle position of the oven and preheat oven to 325 degrees.
2. In a stand mixer, using the paddle attachment, mix the GF Flour, Granulated Sugar, Salt, Xanthan Gum (if needed) and Baking Soda on low until completely blended.
3. Next, add the Butter to the flour mixture, one piece at a time, mixing on low until butter pieces are no longer visible – mixture will resemble coarse sand.
4. Add the Sour Cream, Eggs, Yolk and Vanilla to the Flour mixture and mix on medium-high until batter is light and fluffy.

Putting it Together:

1. Scrape the batter into the prepared baking pan and smooth the top.
   
2. Using your hands, break the Topping Mixture into large pea-sized pieces and sprinkle over the top of the batter to completely cover.
   
3. Bake for 35-45 minutes, rotating the pan halfway through baking. It’s done when the middle is no longer jiggly and a wooden toothpick inserted into the middle comes out clean.
   
4. Let cool in the pan for 30 minutes before removing, using the excess Parchment Paper to lift and pull the cake out.
5. Place on a platter or cutting board to cut and serve. Enjoy!
   

Making the Dough

1. Gather the ingredients.
   
2. In the bowl of your standing mixer, combine the warm water and yeast. Using the paddle attachment, stir for about 1 minute or until yeast is completely dissolved.
3. Next, add the mashed potatoes, salt, sugar, melted butter, milk, eggs and 2 cups of the flour. Mix well on low.
4. Change the paddle attachment to the dough hook. Add the remaining 2 cups of flour and mix on medium speed for about 5 minutes, scraping the sides as needed. Dough should be very sticky and stretchy when pulling dough between your fingers. Add a little bit of extra flour if dough doesn’t feel like it has enough body…wetter is better than dry!
   
5. Smooth the top of the dough with an oiled rubber spatula and cover bowl with a towel. Set in a warm area of your kitchen and let rise for about 1 1/2 – 2 hours. (Dough should double in size).
6. Spray 2 jelly roll pans with non-stick spray.
7. Divide the dough in half between the 2 jelly roll pans. Spray the dough and your hands with the non-stick spray and begin patting and stretching the dough until it fills each pan – alternate between the pans to allow the dough to relax and stretch on its own.
   
8. Spray the dough with non-stick spray and cover with plastic wrap. Set in a warm area to let rise once again, about 1 hour.
   

Making the topping

1. Place the oven racks in top third and bottom third of your oven. Preheat to 400 degrees.
2. Meanwhile, in a medium bowl, combine the sugars, cinnamon, nutmeg and salt. Mix very well.
   

Putting it all Together

1. Once the dough in the pans has risen and become puffy, dimple the dough thoroughly using your greased fingers – do not worry if you puncture all the way through to the pan.
2. Next, brush the tops of the dough with 4 Tablespoons of the melted butter per pan. Butter should pool in the dimples that you created.
3. Sprinkle half of the sugar mixture onto each of the cakes until you can no longer see the dough.
   
4. Place the cakes on the oven racks (one on the top rack and one on the bottom rack). Bake for 7 minutes.
5. Switch the cakes on the racks. Bake for another 7 minutes.
   
6. Let cakes cool in the pans for about 5 minutes.
   
7. Using a large spatula and your hands, transfer to cooling racks – this keeps the bottoms from getting soggy.
8. Serve warm or wrap very well in freeze-proof bags to freeze for up to 2 months.
9. Enjoy these yummy cakes throughout the holidays!
   
10. They make the PERFECT Holiday Gifts for friends and family 🙂