Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
January 20, 2015 at 9:22 pm
Oh my, this looks Devine! I just used my bunt cake pan for the first time last week for a different recipe. I am certainly going to have to give this a try. Thank you!
January 21, 2015 at 7:24 am
Thanks, Bridy! I don’t use my Bundt pan often enough, but I do love the results, so I should! 🙂
January 20, 2015 at 10:19 pm
Do you ever bake with the ‘cup for cup’ GF flour?
January 21, 2015 at 7:23 am
Hi Lex, I don’t. Here’s why: http://www.thebakingbeauties.com/2013/11/substitutions-all-purpose-gluten-free-flour.html
January 21, 2015 at 6:54 am
This looks divine…..I’m going to make it with a cinnamon-sugar-walnut filling
(called a Sock It to Me Cake) for my celiac friends
That sounds fabulous, Cheryl! I have a few other versions dancing around my head too, see what I can come up with. 🙂
January 21, 2015 at 9:07 am
Please…Boston Cream Pie and thank you, thank you for your generosity in sharing your recipes
January 21, 2015 at 9:13 am
I’ll see what I can do, Barbie! 😀
January 21, 2015 at 11:48 am
So looking forward to making this with my 4 year old today! Thank you! Love your blog.
January 21, 2015 at 4:21 pm
Hi Jeanine, will definitely try this. I love Bundt cake. I left a question on your cinnamon bun recipe post a while back but never got a response. I was thrilled to try it but they didnt rise. My yeast was fresh and I carefully measured. I left them over an hour and no joy. I baked them anyway but they were dense and heavy. Any suggestions? Should I weigh the ingredients instead? Sorry for the unrelated post but I am desperate for gluten free cinnamon buns. Thanks for your help.
January 22, 2015 at 1:48 pm
Oooohh!! This looks SO yumptious! I too, love bundt cakes! I was happy to see that you used sour cream – more moisture! And as for what you can try next – how about a pound cake? I used to make lovely pound cakes in my pre-gluten-free days. I just haven’t had the nerve to try converting the recipe.
Please tell me about your bundt pan!! Is it a heavy one? What is it made of? I only have a “cheapie” that my sweet mother gave me, and it’s coated with Teflon! (Yuck!)
January 25, 2015 at 4:18 pm
Just made this cake this afternoon and I think someone is going to have to take it away from me before I eat the whole thing, lol. It’s OH-SO delicious!! I know bundt cakes are typically heavier than a regular cake, but I don’t find this heavy at all. It’s also not dry. It’s absolutely perfect!! I did have to give in and let the family have some (hehe) and they raved about it. YUM! Thanks, Jeanine! 🙂
February 3, 2015 at 5:33 pm
Jeanine, your bundt cake looks beautiful! I’m highlighting it in this week’s Gluten-Free Wednesdays post.
February 4, 2015 at 12:59 pm
Jeanine, always love your recipes and most turn out fabulous. Made your bundt cake for super bowl Sun. It rose nicely, looked great, I even topped with a chocolate glaze.It was very dry when I went to cut it.Had to run out for ice cream for a side. I’ m an experienced baker, just don’t know what went
wrong,any thoughts? Linda
February 4, 2015 at 1:03 pm
That’s really odd. Any substitutions? It could be that it was slightly over baked? All ovens bake differently. That is really odd, sorry that it needed a side of ice cream.
Mrs. T says
March 20, 2015 at 11:02 am
This looks so wonderful. I too have a soft spot in my heart for those classic cakes. My grandmother often baked bundt cakes and I did, too. I’m on my second pan after all these years. One bundt cake she made was chocolate with a ribbon of coconut macaroon filling in it, and a chocolate glaze. That might be a fun one to try and replicate!
March 20, 2015 at 3:16 pm
Oh wow – I bet that would taste fantastic, Mrs T! 2nd pan already? They do last a long time, so I’m thinking you’ve baked quite a few Bundts already then. 🙂
November 12, 2015 at 1:48 pm
Wow! Made this today. Absolutely a keeper. Looked wonderful then tasting it was even better. Best marble bundt cake recipe I’ve tried.
Alice Theofan says
April 24, 2016 at 9:09 pm
I made this for our Sunday family supper dessert! Served it with icecream and home made hot fudge sauce! It was a HIT. So moist and delicious! My hubby has claimed it for his birthday cake just so I would make it again. LOL. So easy to make also! Thanks once again Jannine!
May 1, 2016 at 12:18 am
I have made a few of your recipes and they have all been amazing! I’m not celiac but I like baking for my friends who are. Thank you for sharing your wonderful recipes.
I was just wondering how long this cake will keep? Could I make it 2 days in advance?
July 5, 2016 at 4:52 am
This looks great! I’ve been wanting to try a gf cake in my bundt pan, as one of my daughters has celiac and I generally like to make desserts that everyone can eat. The only thing is that I want a non-dairy recipe. Milk is easily substituted, but I’ve never tried to substitute for sour cream. Do you think it will work with a substitute, or maybe you can direct me to another recipe to use?
July 13, 2016 at 7:25 am
I’d use a dairy free yogurt in place of the sour cream.
January 30, 2018 at 2:38 pm
What is your suggested substitute for the sour cream to make this dairy free?
January 30, 2018 at 2:43 pm
Any vegan sour cream that you can purchase should work.
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