This yummy gluten-free berry vanilla pound cake recipe is less sweet and heavy, perfect for what I was hoping to create - something that could be a snack for my teenage son. Freeze-dried berries make this something that can be whipped up without worrying about having fresh berries on hand, or adding the extra baking time using frozen berries. If you want a dairy-free version, you can use dairy-free substitutes for the butter and sour cream. A dairy-free yogurt will work in place of the sour cream as well.
Tasty GF pound cake, we can never wait until it actually cools to taste-test.
Strawberry Vanilla Pound Cake
Preheat the oven to 350 F. Line 4 mini loaf pans or one 8" x 8" pan with parchment paper.
In a large bowl or mixer, combine:
3/4 cup butter
1/2 cup sour cream
1/2 cup sugar
3 eggs
2 tsp vanilla bean paste (or vanilla extract, but the bean paste really makes the vanilla flavor in this pound cake)
Add and mix in until combined:
1 1/4 cup Kristin's Gluten-Free Flour Mix
1/4 cup coconut flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
Fold in:
3/4 cup crushed freeze-dried berries (strawberry, or mix of strawberry, blueberry and/or raspberry)
Spread into prepared mini pans or 8" x 8" pan. Bake at 350 F for 45 minutes. (I find it works the same for mini loaves or larger 8" x 8" in terms of time.)
Rest a few minutes, then remove from pan onto wire rack to cool. Slice and serve! I love it served warm.
Enjoy!
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