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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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April 01/17/2015 01/18/2015
I have made this recipe both as a "cake" and as "muffins" and it comes out perfectly every time. I now actually prefer making muffins - it's easy to grab one and eat it on the go. Far better than any store or bakery bought (gluten) coffee cake that I've *ever* had. My husband is a huge fan. I honestly never thought a gluten-free pastry could be so rich, moist, and delicious.
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Anat 11/324/2014 11/21/2014
I've made this cake a few times, always with stellar results. The cake is so moist and delicious! I've tried almost every type of gluten free baking mix and this is by far the most successful. No one would ever suspect this cake is gf.

I now make it in a beautiful domed bundt pan which makes it lighter and more airy. I also swapped out the water for milk in the glaze which makes the glaze more creamy and contrasts in lovely drips on the domed cake.
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Linda Nemes 10/285/2014 10/13/2014
This is a delicious coffeecake. I have made it at least 30+ times and it never fails. I have made the glazes and they add something special to the cake. The orange in particular. I have also instead of making a coffee cake I make the mix into large muffins and they are just as delicious!!!.

This is a never fail cake. I love it and so does my husband and he isn't gluten free at all.
I will keep on making this coffeecake for years to come.
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Sour cream coffee cake 11/313/2014 11/10/2014
This recipe is fantastic. It is now known well beyond our family -- our kids' cross country teams and tennis teams request it, regardless of anyone having food sensitivities.
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    • To the above review, I meant to add that I've never made the glazes for the coffee cake, and it is still wonderful.
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