Pumpkin Spice Bundt Cake (Gluten Free)

 

Pumpkin Spice Bundt Cake (Gluten Free)

Wow! This cake takes it all!!! It is so moist and full of flavor…and, it's Gluten-Free 🙂 If you haven't tried "Gluten Free Heaven" Flour Mixes, then you don't know what you're missing! They have mastered the secret to GF baking – you will never know it's GF. A big shout out to Dixie Crystals for the original version of this recipe…I made a few changes in order to make it GF and allergy-friendly for my family. Thank you to Dixie Crystals and GF Heaven 🙂

Cake:

  • 1 3/4 Cups *Gluten Free Heaven" Cake & Pastry Flour (*I have not made this cake with any other GF flours; please note that all GF Flours are not created the same and results will vary if you use a different GF Flour)
  • 3/4 + 1/8 teaspoon *Xanthan Gum (*This must be added for “GF Heaven Flours” since they do not contain it; leave out if your GF Flour already contains it)
  • 1 teaspoon GF Baking Powder
  • 1/2 teaspoon GF Baking Soda
  • 2 teaspoons Ground Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/8 teaspoon Ground Cloves
  • 1 teaspoon Salt
  • 1 Cup + 2 Tbsp Unsalted Butter (Very soft, but not melted)
  • 1 Cup Extra Fine Granulated Sugar (I always use Dixie Crystals)
  • 3 Large Eggs (room temperature)
  • 2/3 Cup Canned Pumpkin (I used Libby’s)
  • 1/3 Cup Orange Juice (I used “no pulp” kind)

Glaze:

  • 2/3 Cups Confectioner’s Sugar ((Powdered); plus more if you want a thicker consistency)
  • 2 Tbsp Orange Juice
  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! 🙂

*Use the “Spoon & Sweep” method for measuring the GF Flour: use a spoon to fill the measuring cup with the desired amount of flour, then scrape across the top with the back side of a knife to level off.

Desserts, Snacks
Gluten Free
bundt cake, Cake, dixie crystals, gluten-free, Holidays, Pumpkin, pumpkin spice, sweet treats, sweets, Treats



Apple Cider Cupcakes with Cream Cheese Frosting ~ Gluten-Free

Apple Cider Cupcakes with Cream Cheese Frosting ~ Gluten-Free

Oh my gosh! These Cupcakes are out of this world!!! I seriously could eat the entire batch 🙂 The Apple Cider adds a wonderful flavor and a bit of caramelized texture – they are delicious even without the frosting! You better double the batch like I did 😉
This recipe earned an instant 5-Star rating in our home!
Note: I adapted this wonderful recipe from forkinthekitchen.com to make it GF – Thank You for sharing!!!

Equipment

  • Muffin Tin
  • Cupcake Liners
  • Stand or handheld Mixer
  • Large Mixing Bowl

The Cupcake Ingredients:

  • 2 1/2 Cups Better Batter All Purpose Gluten Free Flour Mix
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder, GF
  • 1 tsp Table Salt
  • 2 tsp Ground Cinnamon
  • 1 Cup Granulated Sugar (I use Dixie Crystal brand)
  • 1/2 Cup Light Brown Sugar, packed
  • 1 Cup Salted Butter, Softened (I use Land O’ Lakes brand)
  • 2 tsp Vanilla Extract
  • 4 Large Eggs (room temperature)
  • 1 Cup + 4 Tbsp Apple Cider

The Cream Cheese Frosting Ingredients:

  • 8 Oz. Cream Cheese, softened (I used Full Fat Philadelphia brand)
  • 1/4 Cup Salted Butter, Softened
  • 1/2 tsp Vanilla Extract
  • 2 Tbsp Apple Cider
  • 3 1/2 – 4 Cups Powdered Sugar
  • Ground Cinnamon ((optional – to either mix in with the frosting or to sprinkle on the top))

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!
Desserts, Snacks



Gluten Free Potatoes au Gratin

Gluten Free Potatoes au Gratin

Wow! This is the ultimate rich and creamy comfort food that is a true crowd-pleaser. Plus, it’s not only tasty and satisfying, but SO easy to make!! My family loves it SO much that we have it as our main dish along with a fresh salad for dinner on many nights! Yummy!!! Enjoy 🙂
A HUGE “Thank You” to Ree Drummond for sharing this yummy recipe! I have made a couple of changes to make it allergy-friendly and Gluten Free for my family 🙂

  • 8 Medium-Large Russet Potatoes (Scrubbed clean and cut into bite-sized pieces)
  • 3 Cups Heavy Cream (or Half & Half)
  • 1 Cup Whole Milk
  • 1/4 Cup All-Purpose Gluten Free Flour (I use King Arthur brand)
  • 2 tsps Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 Cups Shredded Cheddar
  • 2 Green Onions (Sliced Thin)
  1. Preheat oven to 400 degrees.
  2. Gather the ingredients.
  3. Spray a 9″ x 13″ baking pan with non-stick cooking spray (or coat with butter). Dump the bite-sized pieces of potatoes into the baking pan and spread evenly.
  4. In a large bowl, combine the cream, milk, flour, salt and pepper and whisk until thoroughly mixed. Pour this over the potatoes in the baking dish.
  5. Cover the baking dish with foil and bake for approximately 20 minutes. Remove foil and bake for an additional 15-20 minutes.
  6. Top with the cheese and bake for approximately 5 minutes, or until cheese melts and mixture is bubbly. Top with green onions and serve while hot. Enjoy!
Side Dish



Simple Apple Pie

Simple Apple Pie

This is the simplest-to-make Apple Pie recipe on the planet. It only requires 6 ingredients and is oh so yummy! Served with or without vanilla ice cream, it’s delicious either way. Enjoy 🙂

Pie Crust

  • 1 Package Refrigerated Pie Crusts (I used “Pillsbury” Pie Crust, found in the Danish/Biscuit area)

Apple Filling

  • 6 Medium Apples (I used Golden Delicious)
  • 1/2 Cup Granulated Sugar
  • 1 teaspoon Cinnamon

Topping

  • 3/4 Cup Flour (I used All-Purpose, Unbleached)
  • 1/2 Cup Granulated Sugar
  • 1/3 Cup Butter, salted (Cold)
  1. Preheat oven to 400 degrees. Gather your ingredients.

The Topping

  1. In a small bowl, mix the flour and 1/2 cup sugar together. Set aside.

The Filling

  1. Peel and cut apples into bite-size pieces and place in a large bowl (you may leave peels on the apples, if desired). If the apples start to brown, add cold water and a few ice cubes. In a separate small bowl, mix the 1/2 cup sugar and cinnamon together.
  2. Dump the sugar mixture over the apples and gently toss with a large spoon making sure all of the apples are well-coated.

The Pie Crust

  1. Let pie crust sit out for about 15 minutes before unrolling into the pie dish – this makes it much easier to unroll and press into the dish. Do NOT prick the dough with a fork.

Assembling the Pie

  1. Simply dump the filling into the freshly rolled out pie crust and spread out evenly.
  2. Sprinkle the sugar/flour topping evenly over the apples. Then cut the cold butter into tiny squares and place them evenly on top of the apples.
  3. Bake for 40-50 minutes or until golden brown. Remove from oven and let cool for about 30 minutes before slicing.
  4. Serve with or without vanilla bean ice cream!
Desserts, Snacks
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