When I was searching for another bundt cake recipe for Mother’s Day, I immediately thought of this cake and its creator, Marguerite. She is the mother of our dear friend Martha, who came into our life because she had met my husband through work. Martha and her husband Erik are reminders of how sometimes friends are truly a chosen family. And Marguerite and her Famous Mocha Sour Cream Coffee Cake are Martha’s gifts that keep on giving…Marguerite, is a very special person to our family. She and her husband, Sam, have always been very welcoming and kind to us. They are warm and quick to smile, and, having raised four children, have a down to earth approach to life. Marguerite gifted my children with what turned out to be my husband’s favorite book to read them at bed time, Bats at the Beach. Every night he read it to them, we thought of the thoughtful, caring, kind, and funny Marguerite.
It was at one of my first visits to Martha’s parents’ house that I was first exposed to this cake. I will never forget my first bite. It was a continuous surprise: buttery crumb, vanilla, coffee, chocolate, more coffee… it was a winner. Now, with Marguerite’s permission, I am able to share my gluten-free adaptation with you.
Gluten-free Marguerite Famous Mocha Sour Cream Coffee Cake
For the Cake
- Simona’s Flour Mix 2 1/2 cups (390 gr)
- baking Powder 1 Tablespoon
- baking soda 1 1/2 tsps
- salt 1 3/4 tsps
- unsalted butter 1 cup (8 oz)
- granulated Sugar 1 1/3 cups (9 oz)
- 3 large eggs
- sour cream 1 1/2 cups (12 oz)
- Vanilla 2 Tablespoons
- Glycerin 2 Tablespoons
For the filling
- mini semisweet chocolate morsels, 1/3 cup (75 gr)
- granulated sugar 2 Tablespoons
- Instant coffee 1 Tablespoon
Preheat your oven at 350 degrees Fahrenheit. Grease a bundt pan and flour it.
In a stand mixer, using the paddle attachment, beat the butter and sugar at medium speed until it is well blended and light. At low speed add the eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.
Measure flour, baking powder, baking soda, and salt in a bowl. In a separate bowl measure sour cream, vanilla and glycerin. Alternate dry and wet ingredients in three additions, until blended.
Spoon approximately 2/3 of the batter to the bundt pan. Sprinkle the filling, making a mocha vein around the pan. Lightly press the filling down with the back of a soon to prevent air pockets. Cover with the rest of the batter and bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
Let it cool for 10 minutes on a cooling rack, before inverting the cake on the same rack. Let it cool completely.
Prepare the glaze, working quickly because it will crust as it cools.
For the Glaze
- Instant coffee 1/2 tsp
- boiling water 1 1/2 Tablespoons
- unsalted butter 1 tsp
- confectioners’ sugar 1 cup (120 gr)
- vanilla 1/8 tsp
Dissolve the coffee in the boiling water, add the butter, confectioners’ sugar and vanilla. Mix until all lumps are gone. If too thick, add more boiling water. Spread glaze over the cake, drizzling as you go.