Raspberry Rose Bundt Cake (GF w/ regular flour option)
Serves: one bundt cake
*Sweet rice flour, millet flour, oat flour, and tapioca starch can be omitted and 2 cups all purpose flour + 4 tablespoons Cornstarch used in it's place for a non-gluten free cake.
  • 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
  • 1½ cups Powdered Sugar
  • 2 teaspoons Rose Water
  • Water, as needed
  • Freeze Dried Raspberries, to garnish
  1. Preheat the oven to 425° F. Grease and flour a 10 cup bundt pan.
  2. In a bowl, whisk together the sweet rice flour, millet flour, oat flour, tapioca starch, baking powder and salt. Set aside.
  3. Place butter in the bowl of a stand mixer and beat until light and creamy.
  4. Add the cream cheese and beat until well combined.
  5. Add sour cream and beat in well.
  6. Add the sugar and beat until light and fluffy, about 2-3 minutes.
  7. Add in the eggs, one at a time, beating well after each addition.
  8. Beat in the vanilla and rose oil.
  9. Add the dry ingredients and mix in until just combined.
  10. Fold in the raspberry puree and freeze dried raspberries until just combined.
  11. 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.
  12. Cool in the pan for 10 minutes and then remove and cool on a wire rack.
  14. 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.
  15. 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.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2017/02/23/raspberry-rose-bundt-cake-gf-w-regular-flour-option/