Breakfast Bundt Cake

Adapted from Bon Appetit, I adjusted this cake to be a little less sweet, gluten free and to highlight the deliciousness of Bosc pears, which I love. Any good baking pear could also be used, or substitute in your favorite heirloom apple…this is especially delicious served alongside a cup of coffee on a chilly morning :)

Makes 8 to 10 servings


  • 3 large Bosc pears (or four medium heirloom apples), peeled, cut into 1/3-inch pieces
  • 5 tablespoons plus 2 cups raw cane sugar
  • 2 teaspoons ground cinnamon
  • 4 large eggs
  • 1 cup vegetable oil (or melted butter)
  • 1/4 cup orange juice
  • 1/2 tablespoon grated orange peel
  • 1 teaspoon vanilla extract
  • 3 cups Bob's Red Mill Gluten Free AP Baking Flour
  • 3 teaspoons xanthan gum
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt


  1. Preheat oven to 350°F. Butter and flour a 12-cup Bundt pan. Mix pear (or apple) pieces, 5 tablespoons sugar and ground cinnamon in medium bowl. Combine 2 cups sugar, eggs, vegetable oil (or butter), orange juice, orange peel and vanilla extract in large bowl; whisk to blend. Stir flour, baking powder, xanthan gum and salt into egg mixture. Spoon 1 1/2 cups batter into prepared Bundt pan. Top with half of pear (or apple) mixture. Cover with 1 1/2 cups batter. Top with remaining apples, then batter.
  2. Bake cake until top is brown and tester inserted near center comes out with moist crumbs attached, about 1 hour 30 minutes. Cool cake in pan on rack 15 minutes. Run knife around sides of pan to loosen. Turn cake out onto rack. Cool at least 45 minutes. Serve slightly warm or at room temperature. Keeps well, covered, at room temperature or wrapped in the freezer.