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

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

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
    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:
6 ratings
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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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KellyH 04/108/2015 04/19/2015
I love this recipe! I substitute whole milk greek yogurt for the sour cream and it turns out great. I also like demerera sugar instead of the white and brown for the topping, it adds a bit of crunch. Also haven't done the glaze and it's still amazing. This doesn't last long- so good!
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Janis O 04/108/2015 04/19/2015
Just tried this recipe. It was so good. My husband loved it. I did have to make a couple of changes.

I didn't have the sour cream so I substituted it for a package of Cream Cheese and it worked perfectly.

I didn't have pecans either but I did throw in raisins in the middle with the cinnamon/sugar mixture.

Anyway, it was great. Looking forward to making this one again.

It was easy to make as well. Not having to measure and add the Xanthan, salt, baking powder or baking soda sure makes it fast to put together.

Thank you!
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    • Substituting cream cheese for the sour cream is a great idea Janis! I'll definitely be trying that. I used to make a coffee cake with cream cheese in the batter in my pre-gluten-free days and it was delicious.
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A. Mitchell 05/123/2015 05/04/2015
I never have left-overs of this coffee cake and many never realize it is gluten-free. Delicious and easy.
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C A Michaels 03/84/2015 03/26/2015
So glad I was able to find this recipe online. I started following it on the package of GF Baking and Pancake Mix. The package does not give the cooking temperature. It also lists 1 cup sugar in the ingredients but does not tell you to mix it into the batter. When this confused me, I came to the web site. The instructions here are much more detailed and produced a wonderful cake.
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    • Glad you were able to get what you needed here. That is a typo on the bag we have since fixed...hope you enjoyed your coffee cake! Denise, Customer Service
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nell 02/51/2015 02/21/2015
I love this recipe for coffeecake. I also works for cupcakes. Leave out the glaze and filling and reduce the butter to one stick. Just pour batter into paper cupcake forms and bake for 25 minutes @350. I ice with a decadent Swiss meringue butter cream. People have called them the best cupcakes they ever ate. Very rich.
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Bonita Jacque 01/25/2015 01/26/2015
This is a fabulous recipe. I think it's the best coffeecake I've ever made.
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Sandy 01/25/2015 01/26/2015
I've used this recipe several times, and it's always a hit. Since I always have it on hand, I substitute plain yogurt in for the sour cream, and it's great.
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