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apple pecan cake

Servings 1 (10-inch) cake


For Cake:

  • 1 cup finely chopped pecans
  • 1 cup peeled finely chopped apples
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 cup butter softened
  • 2 cups sugar
  • 2 large eggs
  • 245 grams 1 3/4 cups kumquat's gluten-free all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 1 8-ounce container sour cream
  • 1 tablespoon vanilla extract

For Glaze:

  • 3 ounces cream cheese softened
  • 2 1/2 teaspoons milk
  • 1 teaspoon vanilla paste or extract
  • 1 1/2 cups powdered sugar


To make cake:

  • Preheat oven to 350°.
  • Combine first 4 ingredients in a medium bowl; set aside.
  • Cream together butter and sugar with an electric mixer. Add eggs; beat to combine.
  • Combine flour, baking power, xanthan gum, and salt in a medium bowl. Add flour mixture gradually to butter mixture, alternating with sour cream. Begin and end with flour mixture. Mix until well blended. Stir in vanilla.
  • Pour half of batter into well-greased 12-cup Bundt pan. Spoon apple-pecan mixture evenly over batter. Top evenly with remaining batter, using a spatula if necessary to spread out the batter.
  • Bake at 350° for 1 hour or until a pick inserted in the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack and let cool completely.

To make Glaze:

  • Combine all ingredients; beat until smooth. Spoon glaze evenly over cooked cake.