This recipe was created to use up some ingredients I had in my refrigerator – sour cream and cherry curd. Odd, I know, but I knew I needed to use them both. I also knew I had made a great tasting sour cream coffee cake before. I decided why not spice up the original bundt cake with cherry curd and a little fresh ginger and make it gluten-free so I can give it to my mom for her birthday. So I set out to do just that.
I did make a regular gluten-full one for my family and then made 4 mini gluten-free bundt cakes – three for my mom, and I kept one for me. The recipe is fairly basic and easily adjustable.
You start with butter and sugar and cream those together. ( Sorry Paleo friends this does have sugar. It was for a birthday cake after all, so I figured a little sugar to celebrate.) If you are a super adventurous cook and want to try to make this paleo using maple syrup and almond or coconut flour, let me know how it turns out. I was not that adventurous today.
Ok so you cream the sugar and butter together until it looks like this:
Then you mix in the vanilla and eggs one egg at a time. Once that is all mixed up, you add the baking soda, baking powder, and mix it a little. Then add one cup of flour and mix it in. Now add 1/4 cup sour cream and mix again. Then add the other cup of flour (mix again) and 2/3 more cups sour cream and mix. Lastly, add 1 tsp fresh grated ginger. Once that is all mixed up you spray your bundt pan with non-stick cooking spray and sprinkle in the cinnamon and brown sugar. Then pour half the batter over the brown sugar and cinnamon mixture and top with the cherry curd. I did make my own cherry curd about a week before this to a make these amazing little tarts. I found the recipe on Pinterest. Back to the cherry curd. I didn’t measure it, I just spooned some in the pan all the way around. It looked like this:
Then you top it with the rest of the batter and sprinkle on a little more of the brown sugar and cinnamon mixture. The little bundt cakes cooked for 27 mins and the big one for 45, both at a 350-degree oven.
I let them cool – probably not long enough because when I got them out of the pan, some cake stuck to the bundt pan. I ate some of it and the bigger pieces I pushed back into their place. I am not a professional baker so I am more about taste than looks.
See what I mean. One looks great the other not so great, but both taste awesome!
Here is the full recipe:
1 1/2 cups butter softened
3/4 cup sugar
2 eggs
2 cups flour (regular or gluten-free)
1 tsp baking soda
1 tsp baking powder
3/4 cup sour cream
1/2-1 tsp fresh grated ginger
cherry curd
1/3 cup brown sugar for topping mixed with 2 tsp cinnamon
Directions:
Beat butter and white sugar together until well mixed. Add eggs one at a time and vanilla. Mix in baking powder and baking soda. Then alternate sour cream and flour mixing until well combined. Add grated ginger and mix once more. Spray bundt pans with non-stick cooking spray. Sprinkle in brown sugar and cinnamon mixture. Pour 1/2 cake batter into pan (for mini bundt pans pour 1/8 of batter per mini bundt pan). Spoon cherry curd over batter. Sprinkle in more of the brown sugar cinnamon mixture and then the rest of the batter on top of the cherry curd. Now sprinkle in the rest of the brown sugar cinnamon mixture and bake at 350. For one large bundt cake cook for 45 mins. For four small mini bundt cakes cook for 27 mins. Let cake cool before removing from the pan.
Here is the one for my mom’s birthday all wrapped and ready to give to her:
