Raspberry Sour Cream Cake
★★★★★ 1 vote5
1 corganic sugar
2 cgluten free flour
1/2 tspvanilla extract
1 tspxanthan gum
1 1/2 tspbaking powder
1 tspbaking soda
1 csour cream, lite
How to Make Raspberry Sour Cream Cake
- In a bowl, sift flour and other dry ingredients together and set aside.
- In another bowl, beat butter and sugar until creamy. Add eggs, one at a time. Beat well. Add vanilla.
- Mix dry ingredients into wet ingredients in 3 parts, beating well after each addition. Fold in sour cream. Fold in raspberries.
- Pour into greased and floured Bundt pan. Bake at 350º for 35 to 40 minutes or until cake tester comes out clean. Frost when completely cooled.