Gluten-free Warren Pear Bundt cake by Lynn Coddington

This recipe is inspired by an Apple-Cinnamon Bundt Cake recipe I saw on the Martha Stewart Show in September. I was looking for a quick, fuss-free cake using lots of fruit. So many apple and pear cake recipes contain only a cup or two of fruit. That’s no fun. I wanted in your face pear flavor. I got it. Yum.

As a plus, even the gluten-free haters amongst us went back for seconds.

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Gluten-free Warren Pear Bundt Cake by Lynn Coddington

A closeup photo of a gluten free warren pear bundt cake drizzled with icing.

For the cake:

  • 1 1/2 cups brown rice super fine flour*
  • 1 cup tapioca starch*
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground coriander
  • grated zest of one large Meyer lemon
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon guar gum*
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks or 8 ounces) unsalted butter, melted
  • 1 1/2 cups light brown sugar
  • 4 large eggs
  • juice of one large Meyer lemon (2-3 tablespoons)
  • 6 cups ripe Frog Hollow Farm Warren pears, peeled, cored and sliced 1/4 inch thick

For the glaze:

  • 1 cup powdered sugar
  • 2 tablespoons pear or apple brandy

Pre-heat oven to 350°F. Spray a 12-cup nonstick bundt pan lightly with cooking spray.

Melt the butter. Set aside to cool a bit.

To make the cake, mix the rice flour, tapioca starch, cinnamon, coriander, lemon zest, baking powder, kosher salt, guar gum and baking soda in a medium bowl. Stir to mix thoroughly with a whisk.

In a large bowl, combine butter, brown sugar and eggs. Whisk until smooth.

Prepare the pears. Squeeze the lemon juice into a medium bowl. Peel and core each pear then slice into the bowl. Stir to coat with lemon juice. It will help keep them from browning. Continue with all the pears (it will probably take 5-7 large pears). Stir after you add each pear.

Whisk the dry ingredients into the sugar, butter and eggs. Mix just until blended. Fold in the pear slices using a rubber spatula.

Evenly spread the batter into the bundt pan. Smooth the top and bake until it reaches 200°F on an instant read thermometer. A cake tester should come out clean, but the thermometer is more reliable. It will take 50 to 60 minutes. Cool cake in pan on a rack for 15 minutes. Then invert onto the rack to cool completely.

To make the glaze, stir together the powdered sugar and enough pear or apple brandy to make a thick but pourable glaze. Place the cake on a serving plate and drizzle the glaze over.

**Note about special ingredients for gluten-free baking.

*Brown Rice Flour
Most rice flours in the US are a little gritty. Authentic Foods makes a softly-textured brown rice flour that works better than most. You can order from them on-line if you can’t find their products in your stores.

*Tapioca Starch
Available in most grocery stores.

*Guar Gum
With no gluten, something else is needed to gum things up a bit. Guar gum is made from a bean, and works well. It can be found in many health food stores, or you can order it online. Alternatively, many gluten-free bakers use xanthan gum. It’s easier to find. Use a third to half more xanthan gum than guar gum.
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Photo on this page by Lynn Coddington. Used with permission.

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