Coffee Cake Friday: Sour Cream Bundt Cake with Jam, Gluten-Free

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)

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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  1. karrie says

    do you have any suggestions for dairy free sour cream or dairy free cream cheese. I tried tofutti and my family hated it.

    • says

      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.

  2. Valerie says

    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!

  3. JeanneZ says

    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?

    • says

      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.

      • JeanneZ says

        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?

        • says

          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.

  4. Just Jenn says

    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. ^^

  5. Just Jenn says

    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?!

    • admin says

      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!!

  6. Just Jenn says

    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.

  7. Just Jenn says

    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.


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