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Sour Cream Coffee Cake
  • Gluten-Free
  • Soy-Free

Sour Cream Coffee Cake

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

Ingredients
      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
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.

Overall Average Rating:
5 ratings
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Brenda 02/55/2019 02/25/2019
  • Rating:
I made this recipe in a bundt pan with orange glaze and it turned out to be delicious.
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Anna 02/42/2018 02/12/2018
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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!
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Siena 10/274/2018 10/02/2018
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This is by far one of my favorite recipes of all time! If you're thinking about making it, DO IT!
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Ellie Kloss 03/70/2017 03/12/2017
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.
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    • Hi Ellie, You may try increasing the Baking mix by approximately 2 TBSP to thicken the batter.
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Fantastic Recipe! 03/68/2017 03/10/2017
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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!
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Brandy 07/206/2017 07/26/2017
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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!
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Bonnie 04/117/2017 04/28/2017
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.
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JoAnn 04/106/2017 04/17/2017
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!!
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    • Joann, 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. :)
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Wendy 10/276/2017 10/04/2017
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.
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Chloe 03/85/2017 03/27/2017
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.
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