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GLUTEN FREE PUMPKIN SPICE CAKE

GLUTEN FREE PUMPKIN SPICE CAKE
5 from 1 vote
Course Dessert

Equipment

  • BUNDT PAN
  • KITCHEN AIDE MIXER/ HAND MIXER
  • SPATULA
  • Spoon
  • MEASURNING CUPS
  • Measuring spoons
  • MIXING BOWL

Ingredients
  

  • 2 CUPS GLUTEN FREE KING ARTHUR 1:1 FLOUR
  • 2 TSP GLUTEN FREE BAKING SODA
  • 1/2 TSP GLUTEN FREE BAKING POWDER
  • 1/2 TSP CINNAMON
  • 1 TSP PUMPKIN PIE SPICE
  • 1 TSP GINGER
  • 1/2 TSP GROUND NUTMEG
  • 2 1/2 CUP BROWN SUGAR
  • 3 LARGE EGGS
  • 1/2 CUP SOUR CREAM
  • 1 TBSP GLUTEN FREE PURE VANILLA
  • 1/2 CUP CANOLA OIL
  • 2/3 CUP WATER
  • 1 15 0Z CAN OF PURE PUMPKIN

Instructions
 

  • PREHEAT OVEN TO 350 F
  • GREASE THE BUNDT PAN WITH OIL AND DUST WITH COCOA POWER, POWDERED SUGAR, OR GLUTEN FREE FLOUR
  • IN A BOWL COMBINE ALL THE DRY INGREDIENTS, FLOUR, BAKING SODA, BAKING POWDER, GROUND CINNAMON, GROUND GINGER, NUTMEG, PUMPKIN SPICE. SET ASIDE
  • IN A MIXING BOWL COMBINED SUGAR AND EGGS, MIX AT MEDIUM SPEED UNTIL FLUFFY NEXT ADD SOUR CREAM, OIL, VANILLA AND PUMPKIN PUREE, MIX WELL
  • ADD HALF THE FLOUR AND 1/3 OF THE WATER TO YOUR WET MIXTURE ADDING 1/3 OF EACH AGAIN AND THEN THE REST WHILE MIXING WELL
  • POUR BATTER INTO THE PREPARED BUNDT PAN
  • TAP PAN GENTLY ON THE COUNTER TO REMOVE ANY BUBBLES
  • BAKE FOR 50-60 MINUTES ON THE CENTER RACK
  • COOL FOR 15 MIN BEFORE REMOVING FROM THE PAN
  • WHEN COOLED SPRINKLE POWER SUGAR ACROSS THE TOP OF THE CAKE

Notes

EGGS SHOULD BE ROOM TEMPERATURE  
DON'T USE REGULAR COOKING SPRAY, BAKING SPRAY CONTAINING FLOUR CAN BE USED
YOU MAY NEED TO BAKE YOUR CAKE LONGER DEPENDING ON YOUR TYPE OF OVEN