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 (updated 11/25/10 to add missing instructions for adding sugar)
-adapted from one by Dorie Greenspan
Note: This recipe uses my gluten-free flour mix:
Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C. brown rice flour
1 1/4 C. white rice flour
1 C. tapioca flour
1 C. sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum
(you can also use the gluten-free flour mixture of your choice–just be sure it contains xanthan gum. Or, you can add 1/4-1/2 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the cake)
Special equipment needed
-Bundt pan
-Stand mixer (a hand mixer is OK, too)
Ingredients
2 C Jeanne’s Gluten-Free All-Purpose Flour Mix
2 tsp baking powder
1/2 tsp salt
2 sticks (1 C) unsalted butter, softened
1 3/4 C sugar
2 large eggs
2 tsp vanilla extract
1 C sour cream
3 TBL jam of your choice
extra butter and tapioca flour for pan
-Preheat oven to 350 degrees
-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!
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{ 9 comments… read them below or add one }
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!!