Sour Cream Coffee Cake
Print Recipe

Gluten-Free Soy-Free

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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Sarah 03/86/2016 03/27/2016
Such a dream come true for someone who misses old-fashioned baked goods and has had to cut our gluten.
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DebMM 03/79/2016 03/20/2016
This is the most delicious sour cream coffee cake. I make it for my office mates all the time and it is a major morale boost!! I use the bundt pan and find that I use a plastic knife to loosen the cake from the pan while it is still hot.
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Chris 01/29/2016 01/30/2016
Made this with a few changes and it was excellent. I substituted 3 tablespoons of coconut oil for butter and added 2 teaspoons of vanilla instead of just 1. For the filling I grated an apple to go along with the nuts and craisiins. I also used half stevia to cut down on sugar. It tasted great, very moist!
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Fanceeist 11/305/2016 11/01/2016
I made this before with the lemon glaze, it is FANTASTIC! It involved a lot of effort for a not so chefy person like myself, but the result was sooo worth it. I cannot wait to make (and especially eat) this again.
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Phil 12/358/2015 12/25/2015
Great recipe! Recently served this at a semi-formal Christmas dinner with friends. They raved about it and wanted more, even after a big meal. Baked it in a fancy-fluted bundt pan. Sprinkled in some of the topping/filling first (after spraying it with butter-flavored non-stick) then tilted and shook the pan to line it with a fine layer of the filling--similar to coating a pan with flour. Really set up a fabulous look once baked and the glaze was drizzled on. By the way, no one knew it was gluten-free.
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Gail 11/321/2015 11/18/2015
I too have made this & served to both gluten & gluten free friends...it is wonderful! I am searching the site for a cinnamon bun recipe & nothing seems to be right. I have the baking & pancake mix to use...any ideas?
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    • Hi Gail, Here are all the recipes on our site that use the Baking & Pancake Mix: http://www.pamelasproducts.com/product/pamelas-baking-pancake-mix/ Hope that helps!
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kim 10/301/2015 10/29/2015
Its very good. Just doesn't taste near as good as normal non gluten free coffee cake. Unlike the pancake recipe which is every bit as good as normal non gluten free pancakes.
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Deb Schlater 02/40/2015 02/10/2015
Any substitutions for sour cream for those who are dairy free?
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    • The mix itself has dairy in it so perhaps look for a different recipe with the artisinal flour.
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Christy 08/226/2015 08/15/2015
I love this recipe!! I run a home daycare and have a celiac child in my care , I have changed it to make it small kid friendly....instead of nuts I use 1cup of gluten free oatmeal and no raisins. All the kids love this and don't even know it's GF! Thanks Pamela for all your products and ideas!!
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    • I have also used just the cake part of this recipe doubled as a sheet cake for a wedding! Wonderful!
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Pam 04/95/2015 04/06/2015
My Mom had a "signature" coffee cake recipe. This is its GF twin. What an awesome treat. I omitted the raisins and glaze. Non-GF friends love it too. Thanks for the recipe.
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