Name: Gluten Free Raspberry Cake
Ingredients: 2 eggs (plus 1 yolk, at room temperature); ⅓ cup buttermilk (2.75oz/80g, at room temperature); ⅓ cup sour cream (2.75oz/80g, at room temperature); 2 tablespoons vegetable oil (such as canola, avocado, grapeseed, etc.); 1 tablespoon vanilla extract; 4 ¼ oz gluten free baking flour (or 166g, plus extra for pan); ¼ teaspoon xanthan gum (use only if there is none in the gluten free baking flour); 1 cup sugar (7 oz/200g, plus 2 tablespoons); ¼ cup almond flour (1oz/25g); 1 teaspoon baking powder; 1/2 teaspoon salt; ¼ teaspoon baking soda; 6 tablespoons butter (3oz/85g, at room temperature); 6 oz raspberries (Fresh raspberries have a better texture than frozen ones)

Preheat the oven to 350°, and place the rack in the middle of the oven. Butter or spray an 8-inch springform pan, then coat the sides with flour
In a bowl, whisk together the eggs, egg yolk, buttermilk, sour cream, oil, and vanilla. Set aside
In the bowl of a stand mixer, fitted with the paddle, add the gluten free baking flour, xanthan gum (if using), 1 cup of sugar, almond flour, baking powder, salt, and baking soda. Mix this on the slowest speed until it’s combined
With the mixer running on low, add the butter one piece at a time, beating until the mixture resembles coarse sand. With the mixer still running on low, slowly add the wet ingredients. Increase the speed to medium and beat until incorporated, and continue to beat for 20 seconds. The batter may still look a little bumpy
Scrape down the sides and bottom of the bowl and mix the batter a few more times
Remove the bowl from the mixer, and with a spatula, gently mix in the raspberries
Pour the batter into the prepared pan and smooth the top. Tap the pan gently on the countertop 2 or 3 times to help get rid of any bubbles. Sprinkle the top with the remaining 2 tablespoons of sugar, and bake for 35-45 minutes. Rotate the pan halfway through, until the cake is golden brown and a wooden skewer or toothpick inserted into the center comes out clean
Transfer the pan to a wire rack and let it cool for 20 minutes. Run a knife gently around the edge of the cake to help release it from the sides, and then remove the cake from the springform sides and bottom
Before serving, sprinkle the cake with powdered sugar if desired, or serve as is

Gluten Free Raspberry Cake

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