Pumpkin Spice Bundt Cake

Art of Gluten-Free Baking

-adapted from Gourmet magazine

Special equipment needed

-10 C or larger bundt pan

-A stand mixer makes everything easier and faster, but a hand mixer will do

Ingredients

1 1/2 sticks unsalted butter, softened

2 1/4 C Jeanne's Gluten-Free All-Purpose Flour Mix

2 tsp aluminum-free, double-acting baking powder

1 tsp baking soda

1 tsp cinnamon

3/4 tsp ground allspice

1/2 tsp salt

1 1/4 C canned pumpkin (not pumpkin pie filling)

3/4 C buttermilk, well shaken before measuring

1 tsp vanilla extract

1 1/4 C granulated sugar

3 eggs (large or extra large)

extra butter and tapioca flour for pan

Preheat oven to 350 degrees

Butter and flour your bundt pan with tapioca flour, set aside

-in medium bowl, mix together flour, baking powder, baking soda, cinnamon, allspice, and salt, set aside

-whisk together pumpkin, buttermilk and vanilla in bowl, set aside

-in bowl of mixer, beat butter until fluffy

-add sugar and beat for 3-5 minutes--until uber-fluffy!

-add eggs. Beat 2 more minutes.

-reduce speed and add flour mixture and pumpkin mixture alternately, beginning and ending with flour mixture

-spoon batter into prepared pan, smoothing top. Thump pan on counter to get rid of any lurking air bubbles

-bake for about 50 minutes or until tester comes out clean

-cool in pan for 10 minutes then invert onto cooling rack