Though not vegan, this bundt cake is a great homey comforting dessert which we sometimes need. Lot's of eggs for protein can help justify the treat. To make it gluten-free you can use King Arthur Gluten Free Measure for Measure Flour.
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups of sugar
6 large eggs
1 tablespoon of vanilla extract
1 cup of sour cream
Preheat oven to 350 degrees. Butter and lightly sprinkle flour on the bundt pan. In a medium bowl, combine together flour, baking soda, and salt; set aside.
In a large mixer bowl, beat butter and sugar until light. Add eggs one at a time, beating after each egg. Add vanilla and beat until well combined.
With mixer on lowest speed, alternately add flour mixture and sour cream, beginning and ending with flour mixture; beat just until combined. Spoon batter into the bundt pan, and smooth top with a rubber spatula.
Bake until toothpick inserted in center comes out clean and cake is golden brown, 65 to 80 minutes. Let cool in pan for about 15 minutes. Run a rubber spatula around the inner and outer edges of pan. Then invert onto plate.