Description
This recipe features a rich, bubbling caramel pecan layer that becomes the most glorious topping. Underneath lies an incredibly tender, tangy gluten-free buttermilk cake that stays moist for days. This isn’t just a simple dessert; it’s a celebration in a pan, perfect for a cozy afternoon or a holiday gathering.
Ingredients
Units
Scale
Caramel Pecan Layer:
- 100 g (1/2 cup) Light Brown Soft Sugar
- 100 g (4 1/2 tbsp) Golden Syrup (or Corn Syrup)
- 80 g (1/3 cup) Heavy/Double Cream
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Salt
- 150 g (1 1/4 cups) Pecans, roughly chopped
Buttermilk Cake:
- 150 g (3/4 cup) Light Brown Soft Sugar
- 150 g (1/2 cup + 2 tbsp) Buttermilk, room temperature
- 3 Large Eggs, room temperature
- 70 g (1/4 cup + 1 tbsp) Neutral-Tasting Oil (Canola, etc.)
- 1/2 tsp Vanilla Bean Paste (or 1 tsp vanilla extract)
- 200 g (1 2/3 cups) Plain Gluten-Free Flour Blend
- 2 tsp Baking Powder
- 1/2 tsp Xanthan Gum (Omit if your blend has it)
- 1/4 tsp Salt
Instructions
- Preheat Oven and Prepare Pan: Adjust oven rack to the middle position and pre-heat to 350ºF (180ºC). Lightly butter a 9-inch (23cm) round cake pan and line the bottom with a round of parchment paper.
- Cook the Caramel Pecan Topping: In a medium saucepan, combine the light brown sugar, golden syrup, heavy cream, cinnamon, and salt. Cook over medium-high heat, stirring frequently, until the mixture comes to a boil. Let it boil for 1 minute longer while stirring.
- Remove the pan from the heat. Add the chopped pecans and stir well until every nut is coated.
- Prepare the Topping Layer: Pour the hot caramel pecan mixture into the prepared cake pan. Spread it out into an even layer. Set aside to cool for about 10 minutes while you prepare the cake batter.
- Mix the Wet Cake Ingredients: In a large bowl, whisk together the light brown sugar, room-temperature buttermilk, room-temperature eggs, oil, and vanilla bean paste until smooth and well combined.
- Mix the Dry Cake Ingredients: In a separate medium bowl, whisk together the gluten-free flour blend, baking powder, xanthan gum (if using), and salt.
- Combine Batters and Pour: Add the dry ingredients to the large bowl of wet ingredients. Whisk everything together until you have a smooth, fairly runny cake batter with no dry flour clumps remaining.
- Gently pour this batter on top of the caramel pecan layer in your cake pan. Smooth the top into an even layer.
- Bake the Cake: Place the cake pan on the middle rack. Bake at 350ºF (180ºC) for about 38-40 minutes, until the cake is golden brown on top, has risen well, and a toothpick inserted into the center comes out clean.
- Invert and Serve: Let the cake cool in the pan on a wire rack for 10-15 minutes (must be inverted while hot). Place a large serving plate upside down over the pan. With oven mitts on, confidently and quickly flip both the pan and the plate over. Lift the pan away.
- If any topping sticks to the pan, just scrape it off with a silicone spatula and arrange it back on top of the cake. Serve warm or at room temperature.
Notes
- Pan Type: Do not use a springform pan! The buttery caramel is liquidy at first and could leak out during baking. A solid cake pan is a must.
- Room Temp Ingredients: Using room-temperature buttermilk and eggs is crucial. It helps the ingredients emulsify properly, which is the secret to a tender, even crumb.
- Covering While Baking: If you notice the cake top is browning too quickly, loosely cover it with a sheet of aluminum foil (shiny side up) and continue baking until the center is cooked through.
- Invert While Hot: You must invert the cake while it is still hot (after 10-15 mins of cooling), or the caramel will set and stick to the pan.
- Loosen Edges: If needed, run a thin knife or a small offset spatula around the edges of the cake to loosen it from the pan before inverting.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert, Cake, Gluten-Free
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10th of cake)
- Calories: 475 kcal
- Sugar: 42 g
- Sodium: 210 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 65 mg
