Sour Cream Coffee Cake – Extra Large Cake

Average Rating 5 from 2 ratings

Our old-fashioned coffee cake recipe, made in a 9×13 pan to feed a crowd. Made with our Baking & Pancake Mix.

Sour Cream Coffee Cake – Extra Large Cake

Yield: one 9 x 13-inch cake

Sour Cream Coffee Cake – Extra Large Cake


    Cake Batter
  • 2¾ cups Pamela’s Baking & Pancake Mix (385 gr)
  • 1 cup butter
  • 1½ cup white sugar
  • 3 eggs, large
  • 2 tsp vanilla
  • 1⅓ cup sour cream or whole milk plain yogurt
  • Filling
  • 1⅓ cup walnuts or pecans, medium chop
  • ⅓ cup white sugar
  • ⅓ cup light brown sugar
  • 2½ tsp cinnamon
  • ¾ cup currants or raisins, plump in hot water, then drain (Optional)
  • Glaze
  • 1 cup powdered sugar
  • 2 to 3 TBSP water
  • ¾ tsp vanilla


Preheat oven to 350°, with rack in top third of the oven.


Mix together and set aside.


Soften butter in bowl of stand mixer. Add sugar and mix until creamed together. Add eggs one at a time until thick, and then add vanilla. On low speed, alternately add Pamela’s Baking & Pancake Mix, then sour cream, in two or three steps, until incorporated. Spray and line with parchment a 9 x 13-inch pan. Spoon half the batter into pan, covering the bottom. Sprinkle 1/2 of the filling over batter evenly, repeat with layer of batter, finally sprinkle remaining filling evenly over batter. Take a knife and insert straight down into batter moving up and down around the pan in a zigzag motion to marbleize cake. Do not smooth out the batter.

Bake for 38 to 42 minutes or when inserted toothpick comes out clean. While cake is baking, make the glaze.


Mix together until creamy. Add additional water if needed for a pourable consistency.

While cake is still warm, run a knife carefully around the edges. When cool, remove from pan and pour thin stream of glaze back and forth over cake.

Chef’s Note: Toast nuts in 350° oven for 8 minutes before chopping for extra flavor.

© Pamela's Products, Inc.

3 Reviews or Comments for Sour Cream Coffee Cake – Extra Large Cake

  1. Sherry Lemke June 21, 2017 at 10:31 pm #

    I am excited to try this larger recipe. My family which includes 3 with celiac, love this cake and the bundt pan version is gone in nothing flat! I put blueberries in it instead of nuts and raisins since the kids don’t like them. It is wonderful. Thanks for increasing the size of the original. Maybe it will last two mornings!

  2. Andrea September 1, 2017 at 12:51 pm #

    This coffee cake is moist and delicious. You would never know it is gluten free. I substitute coconut palm sugar for the brown sugar in the filling and I use a combination of swerve and stevia for the white sugar in the batter, and it still tastes amazing.

    Recipe Rating: 5
  3. Kat January 16, 2018 at 12:37 pm #

    Used almonds instead of walnuts and baked it in a Bundt pan.As I do not have a sweet tooth, topped it with a cream cheese icing.Everybody loved it for the holiday coffee table.

    Recipe Rating: 4.5

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