Coffee Cake Friday: Sour Cream Bundt Cake

by Jeanne on October 16, 2009

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

Special equipment needed
-Bundt pan
-Stand mixer (a hand mixer is OK, too)

2 cups (280 g) Jeanne’s Gluten-Free All-Purpose Flour Mix
2 tsp baking powder
1/2 tsp salt
2 sticks (1 cup) unsalted butter, softened
1 3/4 cups (350 g) sugar
2 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


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