Ingredients
Scale
3 Cups GF 1-to-1 Flour Blend
2 Cups Granulated Sugar
1 Cup Unsalted Butter
4 Large Eggs
1 Cup Sour Cream
2 Teaspoons Vanilla Extract
2 Teaspoons Baking Powder
0.5 Teaspoon Baking Soda
0.5 Teaspoon Salt
0.5 Cup Milk
Instructions
- Preheat the oven to 350 degrees Fahrenheit
- Generously grease the bundt pan with butter or non-stick spray to ensure a clean release
- In a large bowl, cream the softened butter and granulated sugar together until the mixture is pale and fluffy
- Add the eggs one by one to the mixture, beating well after each additio
- In a separate bowl, whisk together the GF flour blend, baking powder, baking soda, and salt
- Slowly add the dry ingredients to the wet mixture, alternating with the milk and sour cream, starting and ending with the flour
- Pour the smooth batter into the prepared bundt pan and smooth the top with a spatula
- Bake in the center of the oven for 55 to 65 minutes, or until a wooden skewer comes out clea
- Let the cake cool in the pan for exactly ten minutes before inverting it onto a wire rack
- Allow the cake to cool completely before slicing or adding a glaze
Notes
Ensure your GF flour blend includes xanthan gum for proper structure.
Use room temperature ingredients (eggs and butter) for better emulsification.
For a dairy-free version, swap butter for vegan sticks and sour cream for coconut cream.
Store in an airtight container at room temperature for up to three days.
Avoid over-beating the batter once the flour is added to prevent the cake from collapsing.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg