Ingredients
2 cups Bob’s Red Mill gluten-free flour blend, plus more for dusting pan
1½ teaspoons baking powder
¼ teaspoon baking soda
1 cup unsalted butter, softened
2 cups granulated sugar
1 teaspoon kosher salt
1 teaspoon vanilla extract
2 eggs
1 cup sour cream
1 cup pecans, toasted and chopped
¼ cup light brown sugar
2 teaspoons cinnamon
Powdered sugar for dusting
Directions
- Preheat oven to 350 degrees. Spray a 9-inch bundt pan with nonstick cooking spray and dust with flour; set aside. In a bowl, sift flour, baking powder, and baking soda together. Set aside.
- In the bowl of a stand mixer fitted with paddle attachment, beat butter, sugar, salt, and vanilla. Add eggs one at a time, scraping the sides of the bowl and mixing well between each addition. Incorporate flour mixture and sour cream in alternating batches, beginning and ending with flour mixture.
- In another bowl, toss toasted pecans with brown sugar and cinnamon.
- Pour half the batter into bundt pan, then sprinkle with pecan mixture. Top with remaining batter. Bake until a cake tester inserted into cake comes out clean, about 50 minutes. Allow to cool, then invert to remove from pan and dust the top with powdered sugar.
