Gluten-Free Pumpkin Spice Swirl Cake with Browned Butter Icing

Hi Bakers,

Fall is in full swing and that means I can go gluten-free pumpkin crazy. I am adding pumpkin to everything and making new recipes too. This easy snack cake is so flavorful and the perfect way to eat more browned butter icing. The spice swirl adds a pop of flavor to this moist and delicious cake. Try this and it will disappear too fast…you might have to make it more than once to get enough pieces for yourself. Enjoy ~Carolyn

Gluten-Free Pumpkin Spice Swirl Cake with Browned Butter Icing

Makes one 10” tube pan

Dry Ingredients

1 3/4 cups Cup4Cup multi-purpose gluten-free flour

1/4 cup almond flour, blanched

1 teaspoon sweet rice flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon pumpkin spice

Wet Ingredients

1/2 butter, softened

1 1/2 cups granulated sugar

2 large eggs

1 cup pumpkin

3/4 cup buttermilk

1 teaspoon vanilla extract

Spice Swirl mix

2 tablespoons granulated sugar

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon ground ginger

1/8 teaspoon  ground cloves

Preheat the oven to 350F. Place the rack in the middle position with enough headroom for a tube pan to fit. Grease a 10” tube pan.

Combine spice swirl mix ingredients in a cereal bowl and set aside.

In a medium-sized bowl, whisk together dry ingredients and set aside.

In a large mixing bowl, beat together the butter and sugar. Add the eggs and mix until well combined. Add the pumpkin, buttermilk, and vanilla beat for another minute. Stir in dry ingredients until just blended. Spoon the batter into a tube pan. Sprinkle spice mix in a thick line over the top of the cake. Using a spatula or spoon, swirl the spices into the top of the cake. Don't mix it in thoroughly, you want a pattern in the dough. Smooth the top of the cake. Bake for about 35-40 minutes or until a cake tester inserted into the center comes clean except for a few moist crumbs. Cool the cake for 15 minutes. Run a knife between the cake pan and the cake to loosen it. Remove the outer portion of the tube pan. Let the cake cool completely. Remove the cake from the bottom of the tube pan and place on a plate or platter.

Make icing and follow directions to ice the cake.

Browned Butter Icing

1/2 cup butter

1 cup powdered sugar

1/2 teaspoon vanilla extract

2-3 tablespoons milk

Brown the butter in a small saucepan. Stir the butter and cook until butter solids brown and become a caramel color. Take off the heat immediately. Add powdered sugar and beat until the mixture becomes crumbly. Gradually add milk one tablespoon at a time until the icing becomes smooth and spreadable. Add vanilla and beat for another minute. Spread icing over the top of the cake and let it fall over the edges. Sprinkle with cinnamon if desired for effect.