A DailySimmer – Pecan Pie Bundt Cake (Gluten-Free) Recipe

Ingredients

For the Cake Batter

• 1 cup (2 sticks) unsalted butter, very soft
• 1/2 cup cane sugar
• 4 large eggs, room temperature
• 1 cup finely ground almond flour
• 1/2 cup arrowroot flour
• 1/2 cup coconut flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

For the Pecan Topping Layer

• 1/2 cup (1 stick) unsalted butter, melted
• 1/2 cup brown sugar, packed
• 2 tablespoons maple syrup
• 1 cup chopped pecans
• 1/4 teaspoon sea salt

Instructions

1. Prep the Pan: Preheat your oven to 350°F. Grease your Bundt pan thoroughly. I usually use a wrapper from one of the butter sticks to get into all the crevices.
2. Cream Butter and Sugar: In a stand mixer, beat the softened butter and cane sugar for about 5 minutes until it looks whipped and pale.
3. Add Eggs: Mix in the eggs one by one on low speed. It might look slightly curdled at this stage; that’s okay.
4. Mix Dry Ingredients: Whisk the almond flour, arrowroot, coconut flour, baking powder, and salt in a separate bowl to break up any almond lumps.
5. Combine: Mix the milk with the extracts. Alternating between the dry mix and the wet mix, add them to the butter mixture in thirds. Mix until just combined.
6. Make the “Sauce”: Stir together the melted butter, brown sugar, maple syrup, pecans, and salt. Pour this sludge directly into the bottom of the Bundt pan.
7. Assemble: Spoon the cake batter over the pecan layer. Smooth it out gently so you don’t disturb the nuts too much.
8. Bake and Flip: Bake for 45–50 minutes. Let it cool in the pan for 10 minutes. Do not wait longer than 10 minutes, or the sugar layer will harden and stick to the pan. Place a plate on top and flip with confidence.

Why You’ll Love This Recipe

• Texture Contrast: The crunch of the candied pecans against the soft, dense crumb of the cake is really satisfying.
• Stays Moist: Thanks to the almond flour and the syrup topping, this cake doesn’t dry out quickly like sponge cakes do.
• No Frosting Needed: The pecan layer acts as a glaze, so once you flip it, you are done. No waiting for it to cool to frost it.

Chef’s Tips for Perfection

• The Flip Timer: Set a timer for the cooling phase. If you flip it too hot, the cake might break. If you wait until it’s cold, the caramel cements the cake to the pan. 10 minutes is the sweet spot.
• Room Temp Ingredients: Cold eggs hitting warm butter will seize up the batter. Take your eggs and milk out of the fridge an hour before you start.
• Coconut Flour: Do not swap this 1:1 for other flours. Coconut flour is extremely absorbent; without it, the batter will be too wet.

Storage and Reheating

This cake keeps well on the counter under a cake dome for 2 days. After that, move it to the fridge where it will last about 5 days. Because it has so much butter, it gets quite firm when cold. I highly recommend microwaving a slice for 15 seconds before eating to soften the crumb and melt the topping again.

Nutritional Notes

This is a high-fat, high-calorie dessert. While the flours are grain-free, there are 3 sticks of butter in this cake. It is rich and heavy, so small slices go a long way.