Sour Cream Coffee Cake - Extra Large Cake

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

Ingredients

    Yield:

      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
Directions

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

    FILLING:

    Mix together and set aside.

    CAKE BATTER:

    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.

    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.

Customer Reviews

Based on 10 reviews
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PS
Love this recipe

Being gluten free for medical reasons has made choices for our food less tasty. However, Pamela's products have changed how we buy our gf food. We found this recipe on the back of the bag of Pamela's flour. We tried it. We loved it!
We've taken it to gatherings and everyone loves it and have no idea it's gluten free. It's always eaten quickly and completely. We are so glad the recipe for this coffee cake on the back of the flour bag. By the way, we are also creating this vegan, using vegan sour cream. It tastes great!! Well worth making!!

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Melissa Talley
Absolutely Delicious!

This is one of the best GF coffee cakes/muffins I've ever had. It's moist and delicious! It's comparable to bakery made. I did cut the sugar in half, which still made it plenty sweet. I'm going to add apple bits the next time.

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Marla

Ive made this twice in the last few weeks because i had frozen some cream cheese that came out crumbly so it was still good and i needed to use it for something. I made this using the cream cheese in place of the sour cream and it was absolutely delicious! I made the first one for my husband and i and then one for our daughter. I would never thought to make it because I really only ever make the pancakes. Im so glad i found it ill been making it for years to come for my family!

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Nancy Hull

Great recipe, very forgiving of adjustments. I used golden raisins and added them to the batter rather than the filling as they were quite sticky. I also didn’t use the full amount of sour cream as I thought I had more left than I actually had. Took this to a brunch at church where there were lots of choices and most of it was eaten. I think I baked it for about 44 minutes.

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Cindy H

When you say to bake on a rack in the top third of the oven, does this mean you want it near the heating element? My current oven has the heating element in the top of the oven. My last oven had it in the bottom.

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