As I said before, my youngest child prefers “anything with raspberries,” so, given that my husband would be traveling for work this coming week, I thought of another cake to offer for a quick breakfast with a glass of chocolate milk – which I usually prepare with cocoa powder and sugar. Google, as always, is my friend. I plugged in “raspberry dessert, and among a variety of luscious offerings, I found this recipe for a Raspberry Swirl Bundt Cake that thought would be perfect. I adapted the sauce to a loose raspberry jam, and made a couple of changes to the icing, and voilĂ , my gluten-free version was born. Funny thing, my son declared that he doesn’t “really like cakes,” while my daughter and my husband couldn’t stop eating it!
ENJOY!
Gluten-free Raspberry Swirl Bundt Cake
Course: Dessert30
minutes1
hour30
minutesIngredients
- For the raspberry sauce
110 g 110 raspberry jam, seedless – 1/3 cup
2/3 Tablespoons 2/3 water, enough for a sauce-like consistency
- For the bundt cake
340 g 340 unsalted butter, softened – 1 1/2 cup
240 g 240 sour cream – 1 cup
600 g 600 granulated sugar – 3 cups
1 teaspoon 1 lemon zest, from one lemon
1 teaspoon 1 vanilla extract
2 Tablespoons 2 glycerin
5 large 5 eggs
1 large 1 egg yolk
510 g 510 Simona’s Flour Mix – 3 1/4 cups
1/2 teaspoon 1/2 baking soda
1/4 teaspoon 1/4 salt
- For the icing
240 g 240 confectioners’ sugar – 2 cups
1 Tablespoon 1 warm raspberry jam, seedless
1 Tablespoon 1 lemon juice
as needed as needed cream or half and half
Directions
- For the raspberry sauce
- Combine the seedless raspberry jam and water, to reach a sauce-like consistency. I didn’t have seedless jam, so I used a sieve to get rid of the seeds, and it worked perfectly. Set aside.
- For the bundt cake
- Preheat oven to 350° Fahrenheit. Grease a 12 to 15 cup bundt pan and coat with Simona ‘s Flour Mix.
- In a bowl of a stand mixer with a paddle attachment beat butter and sour cream until combined. Gradually add the sugar, beating until fluffy.
- Add lemon zest, vanilla, and glycerin, beating until combined. Add the eggs, one at a time, beating well after each addition.
- In a medium bowl whisk together the flour, baking soda and salt. Gradually add the flour mixture to the butter mixture, beating well, until smooth.
- Spoon approximately 2 cups of  batter into the prepared pan, to reach a couple of inches from the bottom of the pan. Use the back of a spoon to make a shallow trench in the middle, and spoon 3 tablespoons of sauce into the trench. Repeat two more times, every time spreading the batter carefully to cover the raspberry sauce. End with a layer of batter.
- Bake for one hour and 15 to 30 minutes or until a wooden pick inserted in the cake comes out clean. Let the cake cool in the pan for 10 minutes, then turn it upside down onto a cooling rack; remove from the pan and let it cool completely.
- For the glaze
- In a medium bowl mix confectioners’ sugar, raspberry jam, lemon juice, and enough cream for smooth and pourable consistency. Generously ice your cake, once cooled.
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This cake reminded me of one my family used to buy as a treat from the bakery near my Nana’s home when I was a very young child. I made it last night and brought it to my Dad for Father’s Day. It was delicious! So moist and tender, not too sweet with delightful bursts of raspberry fruit. Thank you Simona!
Thank you, Jean! This truly made my day. I am grateful that this cake was able to be part of your celebration!