From: Art of Gluten-Free Baking (http://artofglutenfreebaking.com)
Ingredients
For the topping
3/4 cup (90 g) chopped toasted pecans
1/4 cup (60 g) unsalted butter, softened
2 tablespoons granulated sugar
For the cake
2 3/4 cups (400 g) Jeanne’s Gluten-Free All Purpose Flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks; 230 g) unsalted butter, softened
1 cup (210 g) firmly packed dark brown sugar
1/2 cup (100 g) granulated sugar
1 tablespoon vanilla
4 extra-large eggs (240 ml), room temperature
1 cup (240 ml) buttermilk
1 cup (6 oz; 170 g) semi-sweet chocolate chips
extra melted butter and tapioca flour for pan
Preheat oven to 350 degrees F/180 degrees C. Butter and flour well a 10 to 12 cup bundt pan.
In a small bowl with a fork, mix together the chopped pecans, 1/4 cup butter, and 2 tablespoons granulated sugar. Use a spoon to sprinkle mixture over the bottom and lower sides of the bundt pan.
In a medium bowl, mix together flour, salt, and baking soda.
In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup butter on medium high until light and fluffy—2 minutes. Add brown sugar and 1/4 cup of granulated sugar and beat on medium high for 1 minute. Add vanilla and beat until combined. Use a rubber spatula to scrape down the sides. Add eggs, one at a time, beating between each addition. After all the eggs are added, beat on medium high for 1 minute.
Alternately add the flour mixture and buttermilk in several batches, beginning and ending with the flour mixture.
Add the chocolate chips and mix by hand until combined.
Spoon out mixture into the prepared pan and smooth top.
Bake until a tester inserted into the middle of the cake comes out clean, about 1 hour. Let cool in pan for 10 minutes and then turn out onto a wire rack to cool completely.
Store, wrapped loosely, at room temperature for up to 4 days. Do not refrigerate. For long term storage, wrap tightly and freeze for up to 6 months.
Note: If you use a different gluten-free flour mix, alter the amount of or eliminate the xanthan gum or use a different gluten-replacer, use dairy-free or egg-free substitutes, or change any other ingredients in this recipe, your results may not match my results.