Description
A moist and delicious gluten free butter cake that is perfect for any occasion.
Ingredients
Scale
- 1 spray nonstick cooking spray
- 1 cup unsalted butter, room temperature (2 sticks)
- 1 1/4 cup sugar
- 3 large eggs
- 1 1/2 cup Bob’s Red Mill 1:1 Gluten Free All Purpose Flour
- 1 t. baking powder
- 1/4 t. kosher salt
- 1 t. vanilla extract
- 1/3 cup sour cream
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a 9 x 5 baking pan with nonstick cooking spray.
- In the bowl of a stand mixer, cream butter and sugar until light and fluffy, about 4 minutes on medium speed.
- In a medium bowl, combine the flour, baking powder, and kosher salt then whisk together. Set aside.
- Add the eggs one at a time to the butter mixture, beating until incorporated. Scrape the bowl with a spatula in between each one.
- Add half of the flour mixture and beat until incorporated, then repeat with the other half. Scrape the sides of the bowl with a spatula to make sure everything is mixed together.
- Add the vanilla and sour cream, then beat until incorporated.
- Scrape the batter into the greased baking dish and bake until golden brown and a toothpick comes out clean, about 65 to 75 minutes.
Notes
- Make sure the butter is at room temperature for best results.
- This cake can easily be frosted or served with fruit topping.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg