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SOUR CREAM COFFEE CAKE
This month, Pamela shows you how to make Sour Cream Coffee Cake, one of our most popular recipes of all time!
You will need the following Pamela’s product: Baking & Pancake Mix.
Let’s get started! You will need a 9-inch spring form pan, angel food pan with removable bottom, Bundt pan or tube pan.
Preheat oven to 350°.
Make the filling
You will need:
¼ cup sugar
¼ cup brown sugar
2 tsp cinnamon
1 cup pecans (or walnuts), coarsely chopped
Optional: ¼ cup whole nuts for the top of cake (about 20 pecans or 10 walnuts)
Mix all ingredients, reserving the whole nuts (if using), together in a small bowl, and set aside.
Make the cake
You will need:
2 cups or 350 gr. Pamela’s Baking & Pancake Mix
⅔ cup butter, room temperature
1 cup sugar
2 eggs, large
1 tsp vanilla
1 cup sour cream
zest of 1 orange (optional)
Cream soft butter and sugar in bowl of stand mixer on medium speed for about 4 minutes.
Add eggs one at a time and add vanilla and orange zest, scraping down the sides of the bowl as needed. Mix until fluffy.
Lower speed and slowly add Baking & Pancake Mix & sour cream alternately, 3 times each. Mix just until incorporated. Do NOT over-mix.
Spray or grease 9-inch spring form pan (works best with a pan with a removable bottom). You can also line the bottom of the pan with parchment paper for easier removal of the cake.
Spoon half the cake batter into the pan.
Sprinkle half the filling on top of batter. (Try not to put filling too close to the pan edges as it makes it harder to remove from the pan.)
Cover with remaining batter, followed by the last of the filling.
To distribute the filling, insert a butter knife straight down into the batter, and move the knife up and down around the pan in a zigzag pattern. Repeat all the way around the pan. Do not smooth the top of the batter.
Add whole nuts to the top if desired.
Bake in center of the oven for 45 to 50 minutes, until golden brown and a toothpick into the center comes out clean. Cool on wire rack.
When cool, run knife around edges and release tension. Remove sides from pan and loosen bottom of cake before removing (back onto wire rack if icing).
Make the icing
You will need:
1 cup powdered sugar
1½ TBSP water or milk, or more if necessary
¾ tsp vanilla
Mix all ingredients together in a small bowl with a rubber spatula or whisk, until icing is smooth.
Optional: Zest 1 orange and add to icing if using.
Put icing into a small pastry bag, or cut off a small corner of a sandwich bag.
When cake is cool, pour thin stream of icing back and forth over cake.
Let icing set up before moving coffee cake to serving plate. (Refrigerate for faster set-up).
Cut and enjoy!
Chef’s Note: If your coffee cake dips on the top, try increasing the Baking & Pancake Mix by another ¼ to ½ cup.
If you make this recipe, remember to share a photo on any of our social media pages with hashtag: #BakingWithPamela.
Print the recipe here:
Sour Cream Coffee Cake