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Gluten Free Sock It To Me Cake Recipe

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★★★★★

4.9 from 54 reviews

This Gluten Free Sock It To Me Cake is a delicious, moist bundt cake made with gluten free flour and a sweet cinnamon pecan streusel filling. Topped with a smooth powdered sugar glaze, this cake offers a perfect balance of flavors and textures, making it an excellent choice for those seeking a gluten free dessert option.

Ingredients

Scale

Cake Batter

  • 2 cups Gluten Free Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 4 large Eggs
  • 1 cup Sour Cream
  • 1/2 cup Unsalted Butter, at room temperature
  • 1 cup Granulated Sugar
  • 1/2 cup Brown Sugar
  • 2 tsp Vanilla Extract

Streusel Filling

  • 1/4 cup Dry Cake Mixture (reserved from cake batter ingredients)
  • 1/4 cup Brown Sugar
  • 2 tsp Ground Cinnamon
  • 1 cup Pecans, finely chopped

Glaze

  • 1 cup Powdered Sugar
  • 2 Tbsp Milk
  • 1/2 tsp Vanilla Extract

Instructions

  1. Preheat and Prep: Preheat your oven to 350 degrees Fahrenheit. Grease your bundt pan thoroughly with coconut oil or butter and set it aside to ensure the cake doesn’t stick.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten free flour, baking powder, baking soda, and sea salt. Set aside 1/4 cup of this dry mixture for the streusel filling.
  3. Cream Butter and Sugars: In the bowl of your stand mixer, beat the unsalted butter, granulated sugar, and brown sugar together until they are combined and begin to stick to the sides of the bowl. This ensures a light and fluffy texture.
  4. Add Wet Ingredients: Add the eggs, sour cream, and vanilla extract to the butter and sugar mixture. Beat on medium speed for about 2 to 3 minutes until thoroughly mixed and smooth.
  5. Combine Batter: Gradually add the reserved dry ingredients to the wet ingredients and blend until a smooth batter forms, about 1 to 2 minutes. Be sure not to overmix.
  6. Prepare Streusel Filling: In a small bowl, whisk together the 1/4 cup reserved dry cake mixture, brown sugar, cinnamon, and finely chopped pecans for the streusel layer.
  7. Assemble Cake: Pour one-third of the cake batter into the greased bundt pan, spreading to cover the bottom evenly. Spoon the streusel filling evenly over this layer. Pour the remaining cake batter over the streusel, ensuring it completely covers the filling.
  8. Bake: Bake in the preheated oven at 350 degrees Fahrenheit for 45 to 50 minutes. The cake is done when it is golden brown and starts to pull away from the sides of the pan.
  9. Cool: Allow the cake to stand in the pan for 10 minutes after baking. Then, invert onto a cooling rack and let it cool completely before glazing.
  10. Make Glaze and Serve: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth to create the glaze. Drizzle the glaze evenly over the cooled cake and serve.

Notes

  • Ensure the bundt pan is well greased to prevent sticking, especially since gluten free flour can sometimes be more delicate.
  • Use room temperature butter and eggs for better mixing and a fluffier cake texture.
  • You can substitute pecans with walnuts if preferred.
  • For a dairy-free version, substitute sour cream and butter with plant-based alternatives.
  • Allow the cake to cool completely before glazing to prevent the glaze from melting too much and running off.

Keywords: gluten free cake, bundt cake, cinnamon pecan cake, streusel cake, gluten free dessert

Find it online: https://leofoster.com/gluten-free-sock-it-to-me-cake-recipe/