Sour Cream Coffee Cake

Average Rating 4.5 from 27 ratings

A fan favorite recipe! Delicious coffee cake, perfect for brunch or entertaining anytime. Made with Pamela’s Baking & Pancake Mix.

Sour Cream Coffee Cake

Yield: one 9-inch cake (in round, springform or tube pan)

Sour Cream Coffee Cake


  • 1 cup walnuts or pecans, chopped to medium pieces
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar
  • 2 teaspoons ground cinnamon
  • ½ cup currants or raisins, soaked in cup of hot water to plump, then drained (optional)
  • ⅔ cup butter
  • 1 cup granulated sugar
  • 2 eggs, large
  • 1 teaspoon vanilla
  • 2 cups (280g) Pamela's Baking & Pancake Mix
  • 1 cup sour cream
  • 1 cup powdered sugar
  • 2 to 3 tablespoons water
  • ¾ teaspoon vanilla
  • 1 cup powdered sugar
  • 2 tablespoons softened butter
  • 2 tablespoons orange juice, lemon juice or water (add more water if too thick to pour)
  • pinch of salt
  • zest of 1 orange or lemon


Preheat oven to 350°. Grease 10-cup Bundt or 9-inch springform pan. Mix together filling ingredients in a small bowl; set aside. To make cake batter, soften butter in the bowl of an electric stand mixer with paddle attachment. Add sugar and mix well. Add eggs one at a time, then vanilla. On low speed, alternately add baking mix and then sour cream until incorporated. Spoon half of batter into pan, covering the bottom. Sprinkle half of the filling over batter evenly, repeat with layer of batter, then sprinkle remaining filling evenly over batter. Take a knife and insert straight down into batter moving up and down around the pan in a zig zag motion to marbleize cake. Do not smooth out the batter. Bake for 45 to 50 minutes, or until toothpick inserted near center comes out clean. While warm, run a knife around the edges. When cool remove from pan.

TO GLAZE THE CAKE: Mix together glaze ingredients until smooth. Add more water if needed for pourable consistency. Pour thin stream of glaze back and forth over cake.

NOTE: Everyone measures out cups of flour differently. If you find that your results vary from ours, try adjusting the amount of our flours. For example, if your cake falls a little in the middle, thicken the batter by adding more of the baking mix next time. If cake is too dense and heavy, try reducing the amount of baking mix by ½ cup.

Also try:

Sour Cream Coffee Cake Muffins

Sour Cream Coffee Cake -- Large Batch

© Pamela's Products, Inc.

60 Reviews or Comments for Sour Cream Coffee Cake

  1. Sour cream coffee cake October 11, 2014 at 5:29 am #

    This recipe is fantastic. It is now known well beyond our family — our kids’ cross country teams and tennis teams request it, regardless of anyone having food sensitivities.

    Recipe Rating: 5
    • Sour cream coffee cake October 11, 2014 at 5:38 am #

      To the above review, I meant to add that I’ve never made the glazes for the coffee cake, and it is still wonderful.

    • Julia September 27, 2015 at 8:32 am #

      I’ve made this delicious cake multiple times. I find it to be a no-fail, and absolutely wonderful gluten free recipe. Friends cannot tell they are eating gluten free. I always cut back on the sugar and it remains delicious.

      • Penny January 12, 2017 at 5:49 am #

        Hi Julia, I was wondering how much sugar you ended up using? I thought about trying coconut sugar instead, or possibly maple syrup. 🙂

  2. Linda Nemes October 13, 2014 at 10:32 am #

    This is a delicious coffeecake. I have made it at least 30+ times and it never fails. I have made the glazes and they add something special to the cake. The orange in particular. I have also instead of making a coffee cake I make the mix into large muffins and they are just as delicious!!!.
    This is a never fail cake. I love it and so does my husband and he isn’t gluten free at all.

    I will keep on making this coffeecake for years to come.

  3. Anat November 21, 2014 at 10:34 am #

    I’ve made this cake a few times, always with stellar results. The cake is so moist and delicious! I’ve tried almost every type of gluten free baking mix and this is by far the most successful. No one would ever suspect this cake is gf.I now make it in a beautiful domed bundt pan which makes it lighter and more airy. I also swapped out the water for milk in the glaze which makes the glaze more creamy and contrasts in lovely drips on the domed cake.

    Recipe Rating: 5
  4. April January 18, 2015 at 2:00 pm #

    I have made this recipe both as a “cake” and as “muffins” and it comes out perfectly every time. I now actually prefer making muffins – it’s easy to grab one and eat it on the go. Far better than any store or bakery bought (gluten) coffee cake that I’ve *ever* had. My husband is a huge fan. I honestly never thought a gluten-free pastry could be so rich, moist, and delicious.

    Recipe Rating: 5
  5. Sandy January 26, 2015 at 6:25 am #

    I’ve used this recipe several times, and it’s always a hit. Since I always have it on hand, I substitute plain yogurt in for the sour cream, and it’s great.

    Recipe Rating: 5
  6. Bonita Jacque January 26, 2015 at 5:29 pm #

    This is a fabulous recipe. I think it’s the best coffeecake I’ve ever made.

  7. nell February 21, 2015 at 11:32 am #

    I love this recipe for coffeecake. I also works for cupcakes. Leave out the glaze and filling and reduce the butter to one stick. Just pour batter into paper cupcake forms and bake for 25 minutes @350. I ice with a decadent Swiss meringue butter cream. People have called them the best cupcakes they ever ate. Very rich.

  8. C A Michaels March 26, 2015 at 5:21 am #

    So glad I was able to find this recipe online. I started following it on the package of GF Baking and Pancake Mix. The package does not give the cooking temperature. It also lists 1 cup sugar in the ingredients but does not tell you to mix it into the batter. When this confused me, I came to the web site. The instructions here are much more detailed and produced a wonderful cake.

    • Pamelas Customer Service March 30, 2015 at 1:00 pm #

      Glad you were able to get what you needed here. That is a typo on the bag we have since fixed…hope you enjoyed your coffee cake!
      Denise, Customer Service

  9. A. Mitchell April 5, 2015 at 1:38 pm #

    I never have left-overs of this coffee cake and many never realize it is gluten-free. Delicious and easy.

    Recipe Rating: 5
  10. Janis O April 19, 2015 at 3:20 pm #

    Just tried this recipe. It was so good. My husband loved it. I did have to make a couple of changes.I didn’t have the sour cream so I substituted it for a package of Cream Cheese and it worked perfectly.I didn’t have pecans either but I did throw in raisins in the middle with the cinnamon/sugar mixture.Anyway, it was great. Looking forward to making this one again. It was easy to make as well. Not having to measure and add the Xanthan, salt, baking powder or baking soda sure makes it fast to put together.Thank you!

    Recipe Rating: 4.5
    • Nina April 4, 2016 at 2:48 pm #

      Substituting cream cheese for the sour cream is a great idea Janis! I’ll definitely be trying that. I used to make a coffee cake with cream cheese in the batter in my pre-gluten-free days and it was delicious.

  11. KellyH April 19, 2015 at 5:44 pm #

    I love this recipe! I substitute whole milk greek yogurt for the sour cream and it turns out great. I also like demerera sugar instead of the white and brown for the topping, it adds a bit of crunch. Also haven’t done the glaze and it’s still amazing. This doesn’t last long- so good!

    Recipe Rating: 5
  12. Pam June 4, 2015 at 4:12 am #

    My Mom had a “signature” coffee cake recipe. This is its GF twin. What an awesome treat. I omitted the raisins and glaze. Non-GF friends love it too. Thanks for the recipe.

    Recipe Rating: 5
  13. Christy August 15, 2015 at 1:53 pm #

    I love this recipe!! I run a home daycare and have a celiac child in my care , I have changed it to make it small kid friendly….instead of nuts I use 1cup of gluten free oatmeal and no raisins. All the kids love this and don’t even know it’s GF! Thanks Pamela for all your products and ideas!!

    • Christy August 15, 2015 at 1:55 pm #

      I have also used just the cake part of this recipe doubled as a sheet cake for a wedding! Wonderful!

  14. Deb Schlater October 2, 2015 at 5:55 am #

    Any substitutions for sour cream for those who are dairy free?

    • KellyH October 2, 2015 at 2:52 pm #

      The mix itself has dairy in it so perhaps look for a different recipe with the artisinal flour.

    • Sherry Lemke August 17, 2017 at 11:45 am #

      I have used dairy free yogurt and you really can’t tell. I also use blueberries instead of raisins. Delish!

  15. kim October 29, 2015 at 3:36 pm #

    Its very good. Just doesn’t taste near as good as normal non gluten free coffee cake. Unlike the pancake recipe which is every bit as good as normal non gluten free pancakes.

    Recipe Rating: 3
  16. Gail November 18, 2015 at 4:39 pm #

    I too have made this & served to both gluten & gluten free friends…it is wonderful! I am searching the site for a cinnamon bun recipe & nothing seems to be right. I have the baking & pancake mix to use…any ideas?

  17. Phil December 25, 2015 at 11:35 am #

    Great recipe! Recently served this at a semi-formal Christmas dinner with friends. They raved about it and wanted more, even after a big meal. Baked it in a fancy-fluted bundt pan. Sprinkled in some of the topping/filling first (after spraying it with butter-flavored non-stick) then tilted and shook the pan to line it with a fine layer of the filling–similar to coating a pan with flour. Really set up a fabulous look once baked and the glaze was drizzled on. By the way, no one knew it was gluten-free.

    Recipe Rating: 5
  18. Fanceeist January 11, 2016 at 12:44 pm #

    I made this before with the lemon glaze, it is FANTASTIC! It involved a lot of effort for a not so chefy person like myself, but the result was sooo worth it. I cannot wait to make (and especially eat) this again.

    Recipe Rating: 5
  19. Chris January 30, 2016 at 1:30 pm #

    Made this with a few changes and it was excellent. I substituted 3 tablespoons of coconut oil for butter and added 2 teaspoons of vanilla instead of just 1. For the filling I grated an apple to go along with the nuts and craisiins. I also used half stevia to cut down on sugar. It tasted great, very moist!

  20. DebMM March 20, 2016 at 5:19 pm #

    This is the most delicious sour cream coffee cake. I make it for my office mates all the time and it is a major morale boost!! I use the bundt pan and find that I use a plastic knife to loosen the cake from the pan while it is still hot.

    Recipe Rating: 5
  21. Sarah March 27, 2016 at 10:53 am #

    Such a dream come true for someone who misses old-fashioned baked goods and has had to cut our gluten.

    Recipe Rating: 5
  22. Nina April 6, 2016 at 11:27 am #

    I made just the base and covered it with my own streusel. I cut the recipe in half for my small family, used light sour cream and 1/4 cup butter (instead of 1/3 cup). It was still rich and delicious. Only thing that’s not perfect, it looks a little collapsed in the center of the 6 x 6 inch pan. Next time, I’ll try cream cheese as Janis O suggested.

    Recipe Rating: 5
  23. Ronda Ohmer July 15, 2016 at 9:04 pm #

    I made this coffee cake for work for those who are gluten free and then regular coffee cake for everyone else. Everyone want to eat this coffee cake instead so I had none of it to take home. The regular cake was barely eaten. It was a big hit. Thank you for the recipe!!!!

    Recipe Rating: 5
  24. Tara U'Ren September 11, 2016 at 5:45 pm #

    This was a total failure. Used a bunt pan and only the edges and middle around the cone baked. The rest sank into a soggy mess. I was so disappointed!

  25. Melody McMillan September 18, 2016 at 4:55 pm #

    If I make this coffee cake the day before, does it have to be refrigerated?

    • Pamelas Customer Service September 19, 2016 at 12:24 pm #

      Hi Melody,
      You could just wrap it air-tight.

  26. Yoyo November 27, 2016 at 1:54 pm #

    This recipe was amazing. The flavor was so good. I accidentally undercooked the center of the cake, but it still tasted great! A few weeks ago, I had tried a GF cinnamon roll recipe that required 5x as much work and tasted alright. This recipe was so much simpler and had much better taste. I didn’t add the glaze. It was moist and soft without it, but I look forward to trying that the next time I make it, which will be very soon.Definitely recommend!!

    Recipe Rating: 5
  27. Kathy December 24, 2016 at 12:59 pm #

    I’ve tried making this twice (using a bundt pan), and both times it has completely sunk into itself. When I try to take it out of the pan, it just falls apart. Followed the directions exactly. Kind of an expensive recipe.

    Recipe Rating: 1
    • Amelia December 25, 2016 at 10:23 pm #

      I’ve always made it in a round pan, not a bundt, because that way the crumble on top still shows andnits a quick flip out and back onto a plate. I wonder if it isn’t fully cooking in the middle for you.

      • Kathy January 16, 2017 at 8:34 am #

        Do you mean like a cake pan? 9″?

    • Rebecca January 14, 2017 at 6:45 pm #

      Kathy, the first time I baked this, it came out perfectly. Really, the most glorious thing I’d ever done with a bundt pan. Second and third times, it was a disaster, just as you describe. Mine cratered while it was still midway though cooking. I figured next time I’d use a 7×11 baking pan and hope for the best.

      • Rebecca July 20, 2017 at 5:34 am #

        I find when I make this in high humidity it collapses. The best results I’ve had (and this is my to-go recipe for work pot-lucks and other gatherings) is when the ingredients have a chance to become room temp before I bake.

  28. Iram February 24, 2017 at 2:16 pm #

    Can I simply omit the pecans/walnuts and raisins from the filling? Or would it affect the texture of the cake? Thanks.

    • Pamelas Customer Service February 24, 2017 at 3:21 pm #

      Hi Iram,
      You could certainly make this without the nuts and raisins. The nuts do provide a nice texture and taste but the cake will still be delicious without them.

  29. Iram February 25, 2017 at 5:45 am #

    I made this cake in a bundt pan omitting the pecans/ raisins which my eight year old doesn’t like. It was super moist, absolutely delicious and outstanding. A great recipe. Thanks for your prompt response to my question.

    Recipe Rating: 5
  30. Janet Herbold February 26, 2017 at 9:58 am #

    Tried the coffee cake last night.
    It was wonderful! Made it in a pan that holds 6 large muffins. My husband who is not gf also loved it! i have just recently started using Pamela’s mixes. Thankful for delicious gf recipes!

  31. Kathy March 19, 2017 at 4:01 pm #

    I really didn’t believe all the reviews….that this could be so delicious etc., I WAS WRONG! This is absolutely fantastic. A little fussy, but worth it!!!

  32. Chloe March 27, 2017 at 4:55 pm #

    This recipe is the bomb. It tastes so good. I made it without the raisins. I had made gf cinnamon rolls from scratch a few weeks before, and it took 4 times longer and did not taste half as good. This recipe had the same cinnamon flavor I wanted while also tasting better and taking less time and effort. The texture was good and the cake did not fall apart. I will definitely be making this again. My family all loved this. I left the glaze off, and the cake was still moist and not too dry. Definitely recommend.

    Recipe Rating: 5
  33. Wendy April 9, 2017 at 10:31 pm #

    I’ve made this a few times, and this is the first time it’s been successful. Like another commenter, the first few times I made it it sank and was a mess, but tasted good so I kept trying. I’m at HIGH ALTITUDE, so using all Baking & Pancake mix does not work. Instead, I use 1 cup Pancake mix and 1 cup of Pamela’s Artisan Flour Mix and that does the trick. Once I figured that out, I realized that mixing it in the order the recipe indicates is vital as well. I think I prefer it without the glaze.

    Recipe Rating: 4
  34. JoAnn April 16, 2017 at 7:56 pm #

    My family has been eating my mother in law’s sour cream coffee cake every Christmas & Easter morning for over 20 years. I was recently diagnosed with Celiac & was determined to make something that tasted the same ( so my kids wouldn’t know the difference but I could eat it too). I was shocked and thrilled at how good this tastes!! No one could tell the difference, and it seems like you always can ALWAYS tell when things are gluten free. I actually think its even better than the original because it makes a little more than my original recipe, and goes a little farther! For the filling I just used 1/2 C brown sugar & 1tsp cinnamon, and I topped it with 1/2 C white sugar and 1tsp cinnamon, the way she used to. This will now be my go to recipe for morning meetings as well. Thank you!!

    Recipe Rating: 5
    • Pamelas Customer Service April 17, 2017 at 12:02 pm #

      That is a truly wonderful comment that has been shared with Pamela! That is the very reason she started her company — so that you could still enjoy your favorite foods. 🙂

  35. Bonnie April 28, 2017 at 9:12 am #

    This is the BEST coffee cake ever. This is a Christmas morning tradition as requested by all the family (no raisins) just the walnuts, cinnamon and sugar with the orange glaze. I also make it year round with other flavored glazes.

    Recipe Rating: 5
  36. Brandy July 25, 2017 at 7:11 pm #

    Thanks for a great recipe! Unfortunately I’m allergic to tapioca, so I can’t actually use your baking mix. I made this with a homemade baking mix using white rice flour and potato starch. I didn’t have any sour cream on hand, so I replaced it with culinary coconut milk which worked great. I halved the sugar in both the topping and the cake and it was still plenty sweet for us. My gluten eating husband loved it as well. This will certainly be a go-to recipe for brunch potlucks from now on!

    Recipe Rating: 5
  37. Fantastic Recipe! October 3, 2017 at 2:49 pm #

    This recipe is fantastic! I made it last night and already it’s almost gone. I didn’t have any nuts so I used about 1.5 times the other ingredients in the filling and it turned out great!

    Recipe Rating: 5
  38. Ellie Kloss December 3, 2017 at 6:46 pm #

    I made this recently and it really was delicious. I made it in an 8″ square pan and it kind of sunk in the middle….any suggestions? This has happened to several of my GF cakes from this mix.

    • Pamelas Customer Service December 6, 2017 at 9:15 am #

      Hi Ellie,
      You may try increasing the Baking mix by approximately 2 TBSP to thicken the batter.

      • Pamelas Customer Service December 6, 2017 at 10:52 am #

        Also, you could try using a pan with a center tube, like an angel food cake pan or Bundt pan.

  39. Siena February 10, 2018 at 6:41 am #

    This is by far one of my favorite recipes of all time! If you’re thinking about making it, DO IT!

    Recipe Rating: 5
  40. Kendra November 26, 2018 at 9:57 am #

    I’ve made this once so far and it turned out SO GOOD! Everyone ate it up, kept going back for more, even all the people who aren’t gluten free!

    I didn’t have nuts or raisins on hand, so I doubled the cinnamon sugar filling and then just eye balled it—I didn’t end up using it all. To compensate for the extra sugar in the filling, I decreased the sugar in the batter to 3/4 cup. And I didn’t add the glaze. Nonetheless, it turned out AMAZING. I’m going to try making it again following the recipe exactly, now that I have pecans in the pantry, and I look forward to seeing how that compares.

  41. Anna December 2, 2018 at 5:58 pm #

    For years I have made a traditional coffee cake mixture and used the 3″ X 6″ loaf pans so I could give the cakes away to friends and family. My recipe will make six of the cakes. After some in my family needed to go to the GF diet I wanted to make the same cake but GF. Today I tried for the third time being very careful to follow the recipe. My first mistake, I used 3 of the small loaf pans and they obviously were too small or at least I needed 4 instead of 3. The batter ran over the pans onto the cookie sheet I had below and was burning and smoking up the house. I quickly changed out the sheets (twice) which of course required opening the oven. I doubt that was good. The cakes sunk in the middle but this year a little bit more of the batter cooked to where I could “sort of” slice it. Last year my daughter and I ate it as a pudding with cream. That was pretty yummy too. But today before making the GF coffee cake I made my traditional “no fail” cakes and I can say the batter is a good bit stiffer than this Pamela’s recipe. I see now her recipe mentions at the bottom you can add flour if it sinks so that is what I will try the next time. I am sure I will get it right after a while. I love cinnamon coffee cake!

    Recipe Rating: 2.5
  42. Brenda February 25, 2019 at 4:03 pm #

    I made this recipe in a bundt pan with orange glaze and it turned out to be delicious.

    Recipe Rating: 5

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