Ingredients
Scale
- 1 1/2 cups apple cider
- 1/2 cup pecans, roughly chopped
- 1/2 packed and 1 heaping tablespoon brown sugar, divided
- 1 teaspoon salt and 1 pinch
1 honey crisp apple, sliced - 8 tablespoons salted butter, softened
- ½ cup white sugar
- 3 large eggs
- 1/2 cup milk
- 1/4 cup coconut oil
- 2 teaspoons pure vanilla extract
- 2 1/2 cups gluten free flour blend (cup for cup or measure for measure)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon, divided in half
- 1/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon and 1 large pinch ground allspice
Butter + Sugar Topping
- 2 tablespoons butter, melted
- 1 tablespoons sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
Instructions
- Preheat the oven to 350 degrees F. Grease a Bundt pan with nonstick baking spray or butter and set a side.
- Using a small saucepot, add in the apple cider and a large pinch of allspice. Bring to a simmer and keep it bubbling for 10 minutes – you want it to reduce to 1 cup. Turn the heat off and let cool.
- Combine the chopped pecans, 1 tablespoon brown sugar and a pinch of salt together. Sprinkle around on the bottom of the pan. Cover with a fan of the sliced honey crisp apple.
- In the bowl of an electric mixer, beat the butter until creamy. Beat in the 1/2 cup sugar and 1/2 cup brown sugar until the mixture is fluffy, about 5 minutes, scraping down the bowl as needed. Beat in each egg, one at a time until fully combined.
- In a small bowl, combine the 1 cup concentrated apple cider, milk, coconut oil and vanilla extract.
- In another small bowl, whisk together the flour, baking powder, baking soda, 1 teaspoon salt, cinnamon, nutmeg and allspice.
- Alternate adding the dry ingredients and the apple cider/milk mixture to the butter and sugar bowl. Begin and end with the flour.
- Spread the batter into the greased Bundt pan – slowly covering the pecans and sliced apples. Smooth the top with a spatula. Bake the cake for 35 to 45 minutes, or until a tested inserted in the cake comes out clean. Let the cake cool in the pan for 20-25 minutes, then gently removed the cake from the pan.
- For the butter and sugar topping – combine the sugar, cinnamon and allspice together. Using a pastry brush, brush the sides of the cake with the melted butter. Quickly sprinkle/rub the entire cake with the sugar mixture.
- Prep Time: 15
- Cook Time: 45
- Category: baking
- Method: oven
- Cuisine: dessert