- Ingredients + Allergens
No No No Breakfast/Brunch, Desserts Gluten-Free, Soy-Free CAKES, CUPCAKES, TORTES & FROSTINGS Christmas, Mother's Day, Thanksgiving Baking and Pancake Mix
A fan favorite recipe! Delicious coffee cake, perfect for brunch or entertaining anytime. Made with Pamela’s Baking & Pancake Mix.
FOR THE 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 cup of hot water to plump, then drained (optional) FOR THE CAKE BATTER
- ⅔ cup butter
- 1 cup granulated sugar
- 2 eggs, large
- 1 teaspoon vanilla
- 2 cups or 350 grams Pamela's Baking & Pancake Mix
- 1 cup sour cream FOR VANILLA GLAZE
- 1 cup powdered sugar
- 2 to 3 tablespoons water
- ¾ teaspoon vanilla FOR LEMON OR ORANGE GLAZE
- 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.
© Pamela's Products, Inc.
- Nutrition Facts
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!