Gluten Free Pistachio Bundt Cake with Honey Caramel
 
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We've got a real showstopper with this Gluten Free Pistachio Bundt Cake with Honey Caramel. It's a cake big enough for a crowd, but you won't want to share!
Author:
Recipe type: Dessert
Serves: 12-16 servings
Ingredients
  • For the cake:
  • 2 sticks butter, room temperature
  • 1½ cups granulated sugar
  • 6 large eggs, room temperature
  • 1 teaspoon vanilla
  • 3 tablespoons honey
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon xanthan gum (only if your flour blend doesn't already contain a gum)
  • 3 cups high quality gluten free all purpose flour or my preferred blend (3/4 cup superfine almond flour, ¾ cup brown rice flour, ¾ cup white rice flour, ½ cup potato starch, ¼ cup tapioca starch)
  • 1 cup full fat sour cream, room temperature
  • ¾ cup chopped pistachios, divided (about 1 cup before chopped)
  • For the caramel:
  • 2 tablespoons butter
  • 3 tablespoons brown sugar
  • 3 tablespoons honey
  • dash of salt
  • 3 tablespoons heavy whipping cream
Directions
  1. Preheat oven to 350 degrees. Grease a nonstick bundt pan with nonstick cooking spray. Set aside.
  2. Begin making cake. In a large mixing bowl or stand mixer, cream butter and granulated sugar together until light and fluffy, about 3-5 mins, scraping down sides as needed. Add eggs one at a time, beating after each addition. Add vanilla and honey and mix until incorporated.
  3. In a smaller mixing bowl, sift together salt, baking powder, baking soda, xanthan gum (if needed), and gluten free flour (or my preferred blend).
  4. Add half of dry ingredients to mixing bowl. Mix until combined, scraping down sides as needed. Add sour cream and mix until incorporated. Add remaining dry ingredients and mix until combined. Beat for 1 minute, scraping down sides as needed.
  5. Add about 1 cup shelled pistachios to a food processor. Pulse until coarse pieces form. Add ½ cup chopped pistachios to batter and fold in with spatula. Reserve remaining pistachios for topping.
  6. Pour batter into greased bundt pan. Bake at 350 degrees in lower ⅓ of the oven for 50-55 mins or until top appears set and toothpick inserted center of pan comes out almost clean with few moist crumbs. Add tented sheet of foil over top for last 10 mins of baking if top is browning too quickly.
  7. Remove cake from oven and set on cooling rack for 15 minutes. Gently loosen sides of pan. Flip over onto cooling rack and remove bundt pan. Allow cake to completely cool.
  8. To make caramel, heat butter, brown sugar, honey, and salt in a small saucepan over medium heat. Bring to a rolling boil. Whisk constantly for two minutes. Pour in whipping cream, while quickly whisking, and cook for 2 minutes more, whisking constantly. Remove from heat and let cool slightly until drizzling consistency. If sauce is too thick, add a splash more of cream.
  9. While sauce is cooling, transfer cake to serving platter. Drizzle cake with caramel and top with remaining pistachios.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-pistachio-bundt-cake-honey-caramel/