• Preheat oven to 325° F. Prepare a 10 inch bundt pan by generously coating with cooking spray. Set aside.
• In a medium bowl, sift gluten free flour, guar or xanthan gum (omit if already in your flour blend), cinnamon, nutmeg, salt and baking soda. Set aside.
• In a large mixing bowl, combine oil and sugar. Add eggs and vanilla extract and stir until combined. Combine in sour cream until most clumps are gone. Gently stir in apples.
• Pour flour mixture into apple mixture and combine until all flour is mixed in. Your batter should be slightly thick, but runny enough to pour into pan.
• Pour batter into prepared bundt pan and gently shake the pan to distribute the batter evenly.
• Bake for 60-65 minutes. The cake will be slightly risen above the pan with a dark golden color and an inserted toothpick will come out clean. Remove from oven and allow to cool for 20-30 minutes before removing from pan.
• When ready to remove from pan, gently slide a knife around all edges of the cake, both on the inside ring and on the outer edges. Using a cooling rack or platter, flip the cake out (I like to turn the rack upside down on top of the bundt pan, and then flip it over so the cake falls out). Allow cake to cool completely before frosting so the frosting doesn't run off cake.

Pecan Praline

• While the cake is cooling, place chopped nuts and sugar in a medium skillet over medium to low heat. As the sugar heats it will begin to melt. Keep watch over this process as once it starts it goes quickly! Use a spatula to keep stirring the nuts so they can be coated with the sugar as it dissolves. Once ¾ of the sugar has dissolved, turn off heat and placed the nuts on a plate to cool completely. After it cools, break the pieces apart.

Brown Sugar Frosting

• In a small saucepan, bring brown sugar, unsalted butter and milk to a boil for 1 minute. Turn off heat and add vanilla, powdered sugar and ground cinnamon. Whisk until all clumps are gone. Allow to cool for 3-4 minutes, watching and stirring occasionally, for the frosting to thicken slightly. You want it runny enough to pour over the cake, but thick enough that it will stick and not run off.
• Pour this mixture over the cake. Work quickly as it will settle fast, trying not to go back over where you already poured (it won't be smooth). If you pour directly over the top, it should slide down the sides and middle. Immediately top with pecan pralines as the frosting will set quickly.
• Slice and serve. Keep any leftovers in an airtight container.