GLUTEN FREE SOUR CREAM POUND CAKE

Posted by Bryna Bear aka Gluten Free Baking Bear

     This recipe makes a delicious cake with a great texture that no one will know is gluten free. The pound cake is delightful plain, but is just about perfect with vanilla ice cream and strawberry sauce!  It is exactly as I remember pound cake to be.

     I decided to use a vanilla bean instead of vanilla extract to enhance the flavor of the cake.  In some recipes it doesn’t make much difference which you use, but you can taste the vanilla in this basic cake and it is so good.  Even though I am a chocoholic, I did not even want to use chocolate sauce with this.  I did not want anything to  interfere with my ability to savor the wonderful vanilla flavor of the cake.  Strawberry sauce and vanilla ice cream does not hide the vanilla cake, it kicks it up a notch.

     GLUTEN FREE SOUR CREAM POUND CAKE

INGREDIENTS

¾ cup	Sorghum Flour
5 Tbs.	Tapioca Flour
5 Tbs.	Chickpea Flour
2 Tbs.	Coconut Flour
¾ tsp.	Xanthan Gum
¼ tsp.	Baking Soda
½ tsp.	Sea Salt
½ cup/1 stick	Unsalted Butter
1 cup	Sugar
3 large	Eggs
1 whole	Vanilla Bean - cut open and use only the seeds scraped from inside. (or 1 tsp. Vanilla Extract)
½ cup/4 oz.	Sour Cream

    

DIRECTIONS

1)     Preheat oven to 350℉.  Prepare a 9 x 5 loaf pan by lightly greasing it with butter and then lining it with parchment paper. Have a baking sheet on hand also (the loaf will bake on the baking sheet to keep the bottom from browning too much).  Set aside.

Loaf pan greased and lined with parchment paper.

2)     In a small bowl add all the flours, xanthan gum, baking soda and salt.  Whisk together until well mixed.  Set aside.

Dry ingredients.

3)    In the bowl of a stand mixer or a large bowl, add the sugar and butter and cream together until pale and fluffy.

Butter & sugar creamed together until pale.

4)    Add the eggs, one at a time, beating in well after each addition. Add the vanilla and mix.

Batter after mixing in the first egg.

Batter after all the eggs are mixed in with the vanilla bean seeds ready to mix in.

5)    Add half of the flour and mix in.

Half the flour ready to be mixed into the batter.

6)    Add all of the sour cream and mix in.

The sour cream ready to be mixed in.

7)    Add the remaining flour and mix in by hand until well blended.

The batter after all the ingredients are mixed in.

8)    Spoon batter into the prepared pan.

Raw batter in the prepared pan.

9)    Place the loaf pan on top of a baking sheet and put in the center of the preheated oven. Bake for 45-60 minutes.  The cake is done when a toothpick inserted into the center comes out clean or when the center springs back when lightly pressed with a finger. (It took 45 minutes in my oven.)  If the cake starts to brown too much, cover loosely with foil for the rest of the baking time.  For more even baking, turn the cake around half way through the baking time. 

10) Cool in the pan for 10 minutes and then use the parchment paper to lift the cake onto a rack to cool completely.  I left the paper under the cake while cooling on the rack to prevent rack marks on the bottom.

Baked pound cake cooling on a rack.

GLUTEN FREE SOUR CREAM POUND CAKE INGREDIENTS ¾ cup Sorghum Flour 5 Tbs. Tapioca Flour 5 Tbs. Chickpea Flour 2 Tbs. Coconut Flour ¾ tsp. Xanthan Gum ¼ tsp. Baking Soda ½ tsp. Sea Salt ½ cup/1 stick Unsalted Butter 1 cup Sugar 3 large Eggs 1 whole Vanilla Bean - cut open and use only the seeds scraped from inside. (or 1 tsp. Vanilla Extract) ½ cup/4 oz. Sour Cream DIRECTIONS 1) Preheat oven to 350℉. Prepare a 9 x 5 loaf pan by lightly greasing it with butter and then lining it with parchment paper. Have a baking sheet on hand also (the loaf will bake on the baking sheet to keep the bottom from browning too much). Set aside. 2) In a small bowl add all the flours, xanthan gum, baking soda and salt. Whisk together until well mixed. Set aside. 3) In the bowl of a stand mixer or a large bowl, add the sugar and butter and cream together until pale and fluffy. 4) Add the eggs, one at a time, beating in well after each addition. 5) Add half of the flour and mix in. 6) Add all of the sour cream and mix in. 7) Add the remaining flour and mix in by hand until well blended. 8) Spoon batter into the prepared pan. 9) Place the loaf pan on top of a baking sheet and put in the center of the preheated oven. Bake for 45-60 minutes. The cake is done when a toothpick inserted into the center comes out clean or when the center springs back when lightly pressed with a finger. (It took 45 minutes in my oven.) If the cake starts to brown too much, cover loosely with foil for the rest of the baking time. For more even baking, turn the cake around half way through the baking time. 10) Cool in the pan for 10 minutes and then use the parchment paper to lift the cake onto a rack to cool completely. I left the paper under the cake while cooling on the rack to prevent rack marks on the bottom.