Sour Cream Bundt Cake, Gluten-Free

Art of Gluten-Free Baking

Special equipment needed

-Bundt pan

-Stand mixer (a hand mixer is OK, too)

Ingredients

2 cups (290 g) Jeanne’s Gluten-Free All-Purpose Flour Mix

2 tsp aluminum-free, double-acting baking powder

1/2 tsp salt

2 sticks (1 cup) unsalted butter, softened

1 3/4 cups (350 g) granulated sugar

2 large or 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

Enjoy!