I confess, I do have some difficulty at times recognizing what in the United States is defined as Italian food. I hope I won’t burst anyone’s idyllic image of my land, but I never ate Fettucine Alfredo before coming to America, and Italian Wedding Soup is still a mystery to me. Biscotti is a generic term we use for cookies, not a specific one. The ones you call biscotti are cantucci, typical Tuscan cookies. And there plenty of places in Italy in which we don’t take two hours to eat our lunch and have a siesta – Milano being one of them. In fact, my colleagues and I used to eat our salads in the office in front of a computer, while working.

So you can imagine my surprise when a month or so ago I saw this recipe for Italian Cream Bundt Cake from Bake from Scratch. In all honesty, I had no idea what an Italian Cream Cake was. I imagined, from reading the recipe, that it’s a layer cake studded with coconut and pecans and filled with cream cheese frosting. In the Southern part of Italy ricotta is at times used in desserts – in the Pastiera Napoletana and in Cannoli Siciliani for example. Though coconut and pecans are not native to Italy, and we do call cream cheese Philadelphia, I believe, because of where it originated. Nevertheless I thought that the Bake from Scratch version sounded delicious in its simplicity, so I am presenting it to you, in my gluten-free adaptation. It’s dense, moist, slightly nutty, and I can attest that it’s hard to stop eating it!

ENJOY!

Gluten-free Italian Cream Bundt Cake

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Recipe by Simona Gluten-free Course: DessertDifficulty: Easy

Prep time

30

minutes

Cooking time

1

hour 

20

minutes

Ingredients

• 340 gr 340 Unsalted butter, softened – 1 1/2 cups

• 8 oz 8 Cream cheese, softened – 1 package

• 400 gr 400 Granulated sugar – 2 cups

• 220 gr 220 Light brown sugar – 1 cup

• 1 1/2 tsps 1 1/2 Salt

• 5 large 5 Eggs

• 1 Tbsp 1 Vanilla extract

• 3 Tbsps 3 Glycerin

• 375 gr 375 Simona’s Flour Mix – 2 1/3 cup plus 1 Tbsp

• 1/2 tsp 1/2 Baking powder

• 113 gr 113 Pecans – finely chopped and toasted – 1 cup

• 60 gr 60 Sweetened flaked coconut, toasted – 1 cup

• Confectioners’ sugar for garnish

Directions

• In the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese at medium speed until creamy, 3 to 4 minutes.
• Increase mixer speed to high, and add granulated sugar, brown sugar, and salt; beat for 10 minutes, stopping to scrape sides of bowl.
• Add eggs, one at a time, beating well after each addition. Beat in vanilla and glycerin.
• In a medium bowl, whisk together flour and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Beat in pecans and coconut.
• Spray a Bundt pan with cooking spray and dust with Simona’s Flour Mix. Spoon batter into prepared pan.
• Place pan in a cold oven. Bake at 350°F until a wooden pick inserted near center comes out clean, about 1 hour and 20 minutes to 1 hour and 30 minutes.
• Let cool in pan for 10 minutes. Invert cake onto a wire rack, and let cool completely. Garnish with confectioners’ sugar, if desired.

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