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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.

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11-20 of 41

Kathy 03/77/2017 03/19/2017
I really didn't believe all the reviews....that this could be so delicious etc., I WAS WRONG! This is absolutely fantastic. A little fussy, but worth it!!!
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Janet Herbold 02/56/2017 02/26/2017
Tried the coffee cake last night.
It was wonderful! Made it in a pan that holds 6 large muffins. My husband who is not gf also loved it! i have just recently started using Pamela's mixes. Thankful for delicious gf recipes!
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Iram 02/55/2017 02/25/2017
I made this cake in a bundt pan omitting the pecans/ raisins which my eight year old doesn't like. It was super moist, absolutely delicious and outstanding. A great recipe. Thanks for your prompt response to my question.
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Iram 02/54/2017 02/24/2017
Can I simply omit the pecans/walnuts and raisins from the filling? Or would it affect the texture of the cake? Thanks.
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    • Hi Iram, You could certainly make this without the nuts and raisins. The nuts do provide a nice texture and taste but the cake will still be delicious without them.
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Kathy 12/358/2016 12/24/2016
I've tried making this twice (using a bundt pan), and both times it has completely sunk into itself. When I try to take it out of the pan, it just falls apart. Followed the directions exactly. Kind of an expensive recipe.
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    • I've always made it in a round pan, not a bundt, because that way the crumble on top still shows andnits a quick flip out and back onto a plate. I wonder if it isn't fully cooking in the middle for you.
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    • Kathy, the first time I baked this, it came out perfectly. Really, the most glorious thing I'd ever done with a bundt pan. Second and third times, it was a disaster, just as you describe. Mine cratered while it was still midway though cooking. I figured next time I'd use a 7x11 baking pan and hope for the best.
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Yoyo 11/331/2016 11/27/2016
This recipe was amazing. The flavor was so good. I accidentally undercooked the center of the cake, but it still tasted great! A few weeks ago, I had tried a GF cinnamon roll recipe that required 5x as much work and tasted alright. This recipe was so much simpler and had much better taste. I didn't add the glaze. It was moist and soft without it, but I look forward to trying that the next time I make it, which will be very soon.



Definitely recommend!!
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Melody McMillan 09/261/2016 09/18/2016
If I make this coffee cake the day before, does it have to be refrigerated?
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    • Hi Melody, You could just wrap it air-tight.
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Tara U'Ren 11/313/2016 11/09/2016
This was a total failure. Used a bunt pan and only the edges and middle around the cone baked. The rest sank into a soggy mess. I was so disappointed!
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Ronda Ohmer 07/197/2016 07/16/2016
I made this coffee cake for work for those who are gluten free and then regular coffee cake for everyone else. Everyone want to eat this coffee cake instead so I had none of it to take home. The regular cake was barely eaten. It was a big hit. Thank you for the recipe!!!!
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Nina 06/155/2016 06/04/2016
I made just the base and covered it with my own streusel. I cut the recipe in half for my small family, used light sour cream and 1/4 cup butter (instead of 1/3 cup). It was still rich and delicious. Only thing that's not perfect, it looks a little collapsed in the center of the 6 x 6 inch pan. Next time, I'll try cream cheese as Janis O suggested.
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11-20 of 41

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