I have a thing for specific favor combos. Blueberry and lavender is one. Raspberry rose is another. I was craving a loaf of my all time favorite pound cake, this Blueberry Lavender version, of course, and so I whipped one up. At 10 pm, no less. I have a lot of late night cake cravings. But it was worth it. SO worth it. That cake is GOOD.
I decided that I needed to make another version of that cake in my other favorite flavor combo – that raspberry rose. This time I made it gluten free, though if you are not interested in making this as a gluten free cake, I’ve included instructions in the recipe to make it conventionally as well.
Raspberry puree lightly flavors the cake, but pieces of freeze dried raspberries really give it a pop of raspberry flavor – the pretty little specks of pink distributed through the cake don’t hurt either. I used both rose oil and rose water in this recipe, though you could use just one of either successfully. Rose water is just alcohol and rose oil, so rose oil is only a more concentrated version of rose water(and alcohol free, obvs). Since rose oil is harder to source, rose water may be the best option for most people.
Unmolding bundt cakes is easily the trickiest part of the whole process. I would even call it terrifying, to some degree. But I have an awesome secret that results in perfectly unmolded cakes every time! Whisk together equal parts of flour, shortening, and mild flavored oil until smooth. Brush evenly over the inside of your pan and viola! You have the perfect non-stick coating. I’ve been doing this for years and it hasn’t let me down yet!
More Cake
Semolina Cake + Rose & Grapefruit Syrup
Vanilla Bean Butter Cake + White Chocolate Mousse
Caramel Soaked Coconut Tres Leches Cake
Zucchini Browned Butter Oat Cake + Apricot Caramel
- 4 oz. Cream Cheese, softened
- 8 oz.(2 sticks) Butter, softened
- ½ Cup Sour Cream
- 1¼ Cups Sugar
- 1 teaspoon Vanilla Extract
- 3 drops Rose Oil(food grade), or 1 Tablespoon Rose Water
- 4 lg. Eggs
- 1¼ cup Sweet Rice Flour*
- ½ cup Millet Flour*
- ¾ cup + 2 tablespoons Oat Flour*
- 3 Tablespoons Tapioca Starch*
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 cup Raspberries, pureed and run through a fine mesh sieve(solids discarded)
- ⅔ cup Freeze Dried Raspberries, crumbled into small pieces
- FOR THE GLAZE:
- 1½ cups Powdered Sugar
- 2 teaspoons Rose Water
- Water, as needed
- Freeze Dried Raspberries, to garnish
- Preheat the oven to 425° F. Grease and flour a 10 cup bundt pan.
- In a bowl, whisk together the sweet rice flour, millet flour, oat flour, tapioca starch, baking powder and salt. Set aside.
- Place butter in the bowl of a stand mixer and beat until light and creamy.
- Add the cream cheese and beat until well combined.
- Add sour cream and beat in well.
- Add the sugar and beat until light and fluffy, about 2-3 minutes.
- Add in the eggs, one at a time, beating well after each addition.
- Beat in the vanilla and rose oil.
- Add the dry ingredients and mix in until just combined.
- Fold in the raspberry puree and freeze dried raspberries until just combined.
- Scoop the batter into the prepared pan and bake in preheated oven for 10 minutes. After 10 minutes, reduce the heat to 350 degrees. Bake for another 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes and then remove and cool on a wire rack.
- FOR THE GLAZE:
- Place the powdered sugar and rose water in a mixing bowl. Slowly whisk in water, 1 tablespoon at a time, until desired consistency is achieved.
- When the cake has cooled completely, pour the glaze evenly across the top of the cake. Sprinkle freeze dried raspberries over the top of the cake before the glaze dries so that they stick.
