Happy Friday, everyone. Since school is in session today, Friday Coffee Hour is happening. This week’s offering is a Sour Cream Bundt Cake. And it is yummy. It’s a a new recipe for me. I adapted it from a recipe I saw in this week’s Parade Magazine, and it’s by one of my baking goddesses, Dorie Greenspan! One thing I love about it is that it has a hidden surprise in the middle–dots of jam. For this week’s coffee cake, I used lingonberry jam (because that’s what I had on hand–too many trips to IKEA will do that to you). But, I think just about any sweet jam would go well with this cake.
Sour Cream Bundt Cake
-adapted from one by Dorie Greenspan
Special equipment needed
-Bundt pan
-Stand mixer (a hand mixer is OK, too)
Ingredients
2 cups (290 g) Jeanne’s Gluten-Free All-Purpose Flour Mix
2 tsp aluminum-free, double-acting baking powder
1/2 tsp salt
2 sticks (1 cup) unsalted butter, softened
1 3/4 cups (350 g) granulated sugar
2 large or extra large eggs
2 tsp vanilla extract
1 cup (236 ml) sour cream
3 tablespoon jam of your choice
extra butter and tapioca flour for pan
-Preheat oven to 350 degrees F/180 degrees C/Gas Mark 4.
-butter and flour a bundt pan
-in a small bowl, mix together flour, baking powder and salt, set aside
-in the bowl of a stand mixer, beat the butter for several minutes–until light and fluffy
-beat in sugar
-beat in sour cream
-beat in eggs, one at a time
-beat in vanilla extract
-add flour and mix until just combined
-spoon about 1/3 of batter into pan
-dot with jam (if using)
-cover with remaining batter
-bake for about 70 minutes (until tester comes out clean)
-Cool for a few minutes in pan and then carefully unmold onto rack and cool completely
Enjoy!
Note: If you use a different gluten-free flour mix, alter the amount of or eliminate the xanthan gum or use a different gluten-replacer, use dairy-free or egg-free substitutes, or change any other ingredients in this recipe, your results may not match my results.
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do you have any suggestions for dairy free sour cream or dairy free cream cheese. I tried tofutti and my family hated it.
Karrie: I like to use dairy-free yogurt (I like coconut) in the place of sour cream. Also, I have used Daiya dairy-free cream cheese. Try it and see what you think.
I’ve been slowly working through your recipes. Today I made this for a breakfast with some additions. The cake part itself, your direct recipe, is wonderful and soft. So lovely. We used blueberry jam for the inside.
As for the additions, I made a streusel crumb that I used to line the pan instead of just a flour/butter greasing layer. It came out lovely. And we also added a cream cheese layer with the jam, think a cheese danish or something. Beautiful and well rounded. We’re all in love! Thank you for the wonderful recipe!
Valerie: Ooo, yum! Your ideas are awesome!
I have made this cake several times with rave reviews each time. The problem I have is that it rises up but then falls each time. It stills tastes delicious but I would like it to keep the height,any suggestions?
JeanneZ: How much does it fall? Also, are you baking at high altitude? If so (and even if not) you might want to use a little less baking powder. Baking powder is what provides the rise–and so using less will help it from rising too high.
The cake falls significantly – 2 inches or maybe it’s more. I am not at a high altitude – 200 ft above sea level. Last time I added more baking powder than the recipe called for – 3 tsp. Next time I will add less – say 2 tsp?
Jeanne: Yeah, it definitely doesn’t need any extra baking powder. The falling you experienced is due to the fact that you added baking powder. I would follow the recipe as I wrote it and see how it goes.
PS: It was worth the struggle. ;^)
Oh, I’m so glad!
I think I needed to let it bake a wee bit longer but it came out divine! I topped with powdered sugar and it’s just wonderful! I’m looking forward to having another piece tomorrow morning with coffee. ^^
Well I tried again this morning but for some reason the universe doesn’t want me to enjoy something that looks so lovely. I got right up to the part where I was adding eggs, I cracked the first one in, mixed it up. I cracked the second one in. 0.o The whole thing was rotten – ew! I scrapped the lot into the trash. ::sigh:: I’m giving it one more go tomorrow. Third time’s a charm right?!
Jenn: Oh, no! I’ve had that happen before with eggs. Now I will often crack them into a separate bowl to make sure they’re OK before I put them into the batter. But I totally feel your pain–gah!!
lol… it’s alright. It was good enough for a 1/4 of it to get eaten even without the sugar! I guess that’s saying something. ^^ Still I’d really like to try it again properly.
Jenn: Let me know what you think when you re-make it!
You might want to update your instructions to note that (I assume) the sugar should be creamed with the butter. It was late and I was blearily following the instructions and since they make no mention of adding sugar – it didn’t get added. Oops. Noticed this morning when I took a bite… Bleh.
Jen: Oh, geez. Will go do it right now. And so sorry about your coffee cake!!