Sour Cream Coffee Cake

Name: Sour Cream Coffee Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: one 10-cup Bundt (about 12 servings)
Ingredients: 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 a cup of hot water to plump, then drained (optional)Cake; ⅔ cup butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla; 2 cups (280 g) Pamela's Baking & Pancake Mix; 1 cup sour creamGlaze; 1 cup powdered sugar; 2 tablespoons butter, softened; ¾ teaspoon vanilla; pinch of salt; zest of 1 orange or lemon; 2 tablespoons orange or lemon juice; 2–3 tablespoons water, plus more as needed for a pourable consistency

on May 25 2026

Table of Contents

This is the coffee cake that earns its place at every brunch - a tender, buttery sour cream cake swirled with cinnamon, brown sugar, and toasted nuts, finished with a citrus glaze. It's a fan favorite for good reason, and it's made with our Baking & Pancake Mix, so it's gluten-free without anyone being the wiser. Bake it for a holiday morning, a weekend with family, or anytime you want the house to smell like cinnamon - just the way Pamela's has been doing it since 1988.

Prep Time 20 minutes

Cook Time 45-50 minutes

Total Time about 1 hour 10 minutes

Serving Size one 10-cup Bundt (about 12 servings)

Ingredients

Filling

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 a cup of hot water to plump, then drained (optional)

Cake

⅔ cup butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 cups (280 g) Pamela's Baking & Pancake Mix
1 cup sour cream

Glaze

1 cup powdered sugar
2 tablespoons butter, softened
¾ teaspoon vanilla
pinch of salt
zest of 1 orange or lemon
2 tablespoons orange or lemon juice
2–3 tablespoons water, plus more as needed for a pourable consistency

Shop Gluten-Free Pancake & Baking Mix, 4 lb.

Directions

Preheat the oven to 350°F. Grease a 10-cup Bundt or 9-inch springform pan.
Make the filling: mix all the filling ingredients in a small bowl and set aside.
Make the batter: in a stand mixer with the paddle attachment, beat the softened butter and sugar until well combined. Add the eggs one at a time, then the vanilla. On low speed, alternately add the baking mix and sour cream until just incorporated.
Layer and marble: spoon half the batter into the pan, covering the bottom. Sprinkle half the filling evenly over it, then repeat with the remaining batter and remaining filling. Insert a knife straight down into the batter and move it up and down around the pan in a zigzag motion to marble the cake. Don't smooth the batter.
Bake: 45–50 minutes, until a toothpick inserted near the center comes out clean. While warm, run a knife around the edges; when cool, remove from the pan.
Glaze: mix the glaze ingredients until smooth, adding more water if needed for a pourable consistency. Pour in a thin stream back and forth over the cooled cake.
A note on measuring: Everyone measures flour a little differently, so if your results vary from ours, adjust the mix. If the cake falls in the middle, add a bit more baking mix next time; if it comes out too dense, reduce the mix by ½ cup.

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1 comment

It has taken me years to find the right pancakes. Your Pancake and Waffle Flour is the best on the market. No gritty taste, Nice and smooth. I have been having a hard time finding your products at my local supermarkets. So I just placed an order with you the other day. Very happy with all your products.

Recipe Tips & Notes

Variations

Nuts: walnuts or pecans both work — or leave them out for a nut-free cake.
Dried fruit: add the plumped currants or raisins for extra texture, or skip them.
Glaze: flavor with orange or lemon, or keep it simple with a plain vanilla glaze.

Make ahead & storage

Store covered at room temperature up to 3 days — the flavor deepens by the next day.
Freeze (glazed or unglazed) up to 2 months; thaw at room temperature before serving.

Also try

Gluten-Free Pancake & Baking Mix, 4 lb.

We've Got Answers

A 10-cup Bundt or a 9-inch springform pan both work well. You can also make the muffin version (linked above).

Flour measuring varies cup to cup. If the cake falls, add a little more baking mix next time; if it's too dense, reduce the mix by about ½ cup.

Yes, leave the nuts out of the filling.

Can I make it ahead or freeze it?

Yes, made with Pamela's Baking & Pancake Mix, which is GFCO-certified.

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