Sour Cream Vanilla Bundt Cake Recipe

To contact us Click HERE
Sour Cream Vanilla Bundt Cake is one of our most popular recipes. We brought samples to the Sundance Harvest Market this year, and people kept coming back for more! One lady commented, "you could sell anything with that sour cream cake!" 

To start things off, you'll need the recipe for the Gluten Free Flour Blend. As anyone who has our cookbook knows, the GF Flour Blend is the basis for nearly all our recipes.  We recommend making a batch of Gluten Free Flour Blend and keeping it in your refrigerator at all times. That way, when you feel the urge to bake something, the mix will be ready to go . . . you will be able to open up the cookbook, choose a recipe, and get cooking without delay!

Gluten Free Flour Blend

1-3/4 cup white rice flour
7/8 cup sweet rice flour
3/4 cup brown rice flour
3/4 cup tapioca starch (tapioca flour)
1/2 cup cornstarch
1/3 cup potato starch
1/4 cup sorghum flour
1/8 cup rice bran
1 tablespoon xanthan gum

Whisk ingredients together. Store refrigerated in an airtight container.

Sour Cream Vanilla Bundt Cake

2 cups + 2 tablespoons GF Flour Blend
1/2 cup almond flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup sour cream
1/3 cup milk
3 large eggs
2 egg yolks
1-1/2 tablespoons vanilla extract
2-1/2 sticks unsalted butter
2 tablespoons powdered egg whites
1-1/2 teaspoons xanthan gum
1-2/3 cups sugar

Preheat the oven to 350 degrees.  Butter a 12-cup bundt pan.  Mix together the GF Flour Blend, almond flour, baking powder, xanthan gum, powdered egg whites, and salt.  Set aside.  Using the paddle attachment of an electric mixer, cream butter and sugar until the mixture is light and fluffy.  Beat in the eggs and egg yolks one at a time until well mixed.  Add in the vanilla extract, milk, and sour cream.  Stir in the dry ingredients until just mixed. Do not overbeat.  Pour batter into the prepared bundt pan and bake for 50-60 minutes until cake tester comes out clean.  Allow the cake to cool completely in the pan.  Run a knife along the side of the pan and invert the cake onto a wire rack.  When cooled, slice cake and serve with a dusting of confectioners' sugar.


Filming an interview for KSL TV before the Sundance Harvest Market!





  For more information about our cookbook, The No Excuses Gluten Free Cookbook, please see www.noexcusesglutenfreecookbook.com, or check Amazon.com.   Here is a video of Sarah explaining the recipe: http://www.youtube.com/watch?v=l-TmkbgB9Lc&feature=share