Sour Cream Coffee Cake

A fan favorite recipe! Delicious coffee cake, perfect for brunch or entertaining anytime.

Ingredients

    Yield:

    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
    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
Directions

    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.

Customer Reviews

Based on 58 reviews
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(57)
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R
Rachel K Santos
Fabulous, Amazing!!! :):)

Grinning ear to ear when I first made it years ago. I had been looking for a good sour cream coffee cake recipe GF or not. This is better than ANY other recipe I've ever made. I use a 9x13 pan and bake for about 40 mins. I use whole milk plain yogurt because I usually have it. Delicious.

K
Kay Englund
Christmas brunch wouldn’t be the same without it!

Just going through my recipes to make sure I have everything on hand to make this for Christmas morning. Next to Santa, this is the most anticipated thing about arriving at Grandma’s house. Always a huge hit with adults and kids alike.

J
J Pod
Excellent

This is now a go-to recipe for me for rich, moist yellow cake/ coffee cake. Does not taste gluten free at all. That is, it’s not gummy or gritty.

F
FAVORITE!

This is my favorite coffee cake recipe. Even my glutenous family and friends love it. I highly recommend this.

T
Thelma

I'm not allergic to gluten but this is my favorite cake ever. Best cake ever!