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Delight Gluten-Free

The authority on gluten-free living.

Apple Pecan Breakfast Cake

Apple Pecan Breakfast Cake

A fall or winter treat that is sweet and moist!

This recipe is: Gluten-Free, Soy-Free

Yields: 8

Total Time: 1 hour 30 mins

Prep Time: 20 mins


Ingredients

For the Cake

  • 2 cups gluten-free all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon allspice
  • Sprinkle of fresh nutmeg
  • ¼ teaspoon salt
  • ¼ cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • ½ cup plain full-fat yogurt
  • ½ teaspoon vanilla
  • 1 large apple, cored and finely diced
  • ½ cup chopped pecans

 

For the Icing

  • ½ cup powdered sugar
  • 3 teaspoons water

Directions
  1. Preheat oven to 350 degrees F and lightly grease a round cake pan.
  2. In a mixing bowl, combine gluten-free all-purpose flour, baking soda, cinnamon, allspice, nutmeg and salt. Mix well and set aside.
  3. In a stand mixer, cream together butter and sugar until fluffy and yellow. Add eggs, one at a time, fully incorporating before adding the next one.
  4. Add yogurt and vanilla and mix to combine. Add in the flour mixture in 3 additions, incorporating fully between additions.
  5. Fold in apples and pecans. Pour the batter into prepared cake pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
  6. To make the icing, in a bowl, combine powdered sugar and water, whisking to form icing. Drizzle over cooled cake.

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