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Gluten-Free Sparkling Apple-Cranberry Bundt Cake {with traditional recipe option}

A simply elegant holiday dessert recipe that is infused with Sparkling Apple-Cranberry flavor in the pound cake recipe, glaze, and icing. There is also an option for a traditional recipe with all-purpose flour.
Course Dessert
Cuisine American
Keyword bundt cake, Christmas desserts, gluten free desserts, holiday desserts, Thanksgiving desserts
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 16
Calories 370kcal
Author Brianne @ Cupcakes & Kale Chips

Ingredients

For the cake (see Notes for traditional recipe with all-purpose flour)

  • 1 1/2 cups brown rice flour
  • 3/4 cup tapioca starch
  • 1/2 cup potato starch
  • 1 1/2 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 6 oz unsalted butter, at room temperature
  • 1 2/3 cups light brown sugar
  • 3/4 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup Martinelli’s Sparkling Apple-Cranberry Juice
  • 1/4 cup plain Greek yogurt
  • 1 large apple, peeled and chopped into about one-quarter inch pieces

For the glaze

  • 1/4 cup granulated sugar
  • 1/4 cup Martinelli’s Sparkling Apple-Cranberry Juice

For the icing

  • 1 cup powdered sugar
  • 1 Tablespoon heavy cream
  • 1-2 Tablespoons Martinelli’s Sparkling Apple-Cranberry Juice

Instructions

  • Move your oven rack to the center of the oven and preheat the oven to 325°F (see note for traditional recipe). Grease a 10 cup bundt pan with shortening very well.
  • In a medium bowl, sift together the brown rice flour, tapioca starch, potato starch, xanthan gum, baking powder, and cinnamon. Set aside.
  •  
  • In a large bowl, on medium speed beat the butter, brown sugar, and granulated sugar until fluffy and crumbly.
  • Add the eggs and vanilla extract, and beat again on medium speed until smooth, scraping down the side of the bowl as needed.
  • Add the Martinelli’s Sparkling Apple-Cranberry Juice and Greek yogurt, and on low until just combined.
  • Add the flour mixture and beat on low until just combined. It's fine to leave some flour on the side of the bowl.
  • Fold in apples, scraping the sides of the bowl as you fold them in.
  • Pour the batter in the greased bundt pan and bake for 60-65 minutes, or until golden brown, and a toothpick comes out clean or with just a couple crumbs attached.
  • While the cake is baking, prepare the glaze. Heat the sugar and champagne in a small saucepan over medium heat until it boiling. Boil for 1 minute, then remove from heat and let cool to room temperature.
  • Remove the came from the oven and cool in the pan on a wire rack for 20 minutes, then invert to gently remove the cake from the pan, loosening the edges slightly with a spatula or tapping on the outside of the pan if necessary.
  • Using a pastry brush, brush the glaze over the cake to cover it completely, then let the cake cool to room temperature.
  • To make the icing, place the powdered sugar, heavy cream, and 1 tablespoon of Martinelli’s Sparkling Apple-Cranberry Juice in a bowl and whisk until smooth. Add more Martinelli’s Sparkling Apple-Cranberry Juice about a teaspoon at a time to make an icing that is thick but pourable.
  • Pour the icing of the cake and let it drip down the sides. Store the cake in a cool place or the refrigerator to set the icing. It will keep covered for a few days.

Notes

For the traditional recipe with all-purpose flour, use 2 1/2 cups all-purpose flour in place of the other flours, starches, and xanthan gum. Prior to sifting the dry ingredients together, toss the apples in one tablespoon of the flour and set aside. Bake at 350°F for 60-65 minutes.
Cake adapted from Summer Pound Cake by Barefeet in the Kitchen. Glaze and icing adapted from Champagne Pound Cake by Crazy for Crust. 

Nutrition

Serving: 1slice | Calories: 370kcal | Carbohydrates: 66g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 70mg | Sodium: 76mg | Potassium: 194mg | Fiber: 1g | Sugar: 45g | Vitamin A: 7.1% | Vitamin C: 1.5% | Calcium: 4.9% | Iron: 4.7%