A wonderful cake for fall, this Pumpkin Spice Buttermilk Bundt Cake is light, and brimming with autumnal flavors. Only made more irresistible with Salted Dark Caramel Glaze and topped with mini chocolate chips, cinnamon chips and English toffee bits.
Though this cake is gluten free it was adapted from a gluten cake. For those preferring to use gluten all-purpose flour merely substitute it for the full flour amount (2 1/4 cups) or for the gluten-free all-purpose flour and still add the oat flour.
In my experience gluten-free cakes have the most structural integrity if they are allowed to cool fully. I prefer not to use gums in my baking, being able to tell they have been used in the taste and texture. There are no gums in this cake either so letting the cake fully cool is important.
Cake recipe adapted from Epicurious.