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Sour Cream Coffee Cake - Extra Large Cake
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Gluten-Free Soy-Free Peanut-Free Corn-Free

8 Review(s)/Comment(s) | Add Your Review/Comment

Our old-fashioned coffee cake recipe, made in a 9×13 pan to feed a crowd. Made with our Baking & Pancake Mix.

Ingredients
      Cake Batter
    • 2¾ cups Pamela’s Baking & Pancake Mix (385 gr)
    • 1 cup butter
    • 1½ cup white sugar
    • 3 eggs, large
    • 2 tsp vanilla
    • 1⅓ cup sour cream or whole milk plain yogurt
      Filling
    • 1⅓ cup walnuts or pecans, medium chop
    • ⅓ cup white sugar
    • ⅓ cup light brown sugar
    • 2½ tsp cinnamon
    • ¾ cup currants or raisins, plump in hot water, then drain (Optional)
      Glaze
    • 1 cup powdered sugar
    • 2 to 3 TBSP water
    • ¾ tsp vanilla
Directions

    Preheat oven to 350°, with rack in top third of the oven.

    FILLING:

    Mix together and set aside.

    CAKE BATTER:

    Soften butter in bowl of stand mixer. Add sugar and mix until creamed together. Add eggs one at a time until thick, and then add vanilla. On low speed, alternately add Pamela’s Baking & Pancake Mix, then sour cream, in two or three steps, until incorporated. Spray and line with parchment a 9 x 13-inch pan. Spoon half the batter into pan, covering the bottom. Sprinkle 1/2 of the filling over batter evenly, repeat with layer of batter, finally sprinkle remaining filling evenly over batter. Take a knife and insert straight down into batter moving up and down around the pan in a zigzag motion to marbleize cake. Do not smooth out the batter.

    Bake for 38 to 42 minutes or when inserted toothpick comes out clean. While cake is baking, make the glaze.

    GLAZE:

    Mix together until creamy. Add additional water if needed for a pourable consistency.

    While cake is still warm, run a knife carefully around the edges. When cool, remove from pan and pour thin stream of glaze back and forth over cake.

    Chef’s Note: Toast nuts in 350° oven for 8 minutes before chopping for extra flavor.

    © Pamela's Products, Inc.
Overall Average Rating:
3 ratings
Comment/Review
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8 Item(s)

Marla 04/109/2020 04/19/2020
Ive made this twice in the last few weeks because i had frozen some cream cheese that came out crumbly so it was still good and i needed to use it for something. I made this using the cream cheese in place of the sour cream and it was absolutely delicious! I made the first one for my husband and i and then one for our daughter. I would never thought to make it because I really only ever make the pancakes. Im so glad i found it ill been making it for years to come for my family!
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Nancy Hull 12/363/2019 12/30/2019
Great recipe, very forgiving of adjustments. I used golden raisins and added them to the batter rather than the filling as they were quite sticky. I also didn’t use the full amount of sour cream as I thought I had more left than I actually had. Took this to a brunch at church where there were lots of choices and most of it was eaten. I think I baked it for about 44 minutes.
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Cindy H 12/363/2018 12/30/2018
When you say to bake on a rack in the top third of the oven, does this mean you want it near the heating element? My current oven has the heating element in the top of the oven. My last oven had it in the bottom.
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Campbell Kathleen 09/259/2018 09/17/2018
Question: my store was out of the Pancake and Baking Mix. I bought the Grain-free Pancake Mix. Can that be substituted? I'm scheduled to bring this cofee cake to a brunch tomorrow morning and I've been to three stores for the correct mix. Help! I made this coffee cake for a family gathering and it disappeared quickly! I used dairy free sour cream as both dairy and gluten are an issue with my family. It turned out wonderful!
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Carol 05/136/2018 05/17/2018
  • Rating:
i carefully measured and weighed ingredients and had great expextations. Unfortunately, baked util a toothpick came out clean, but cake was doughy . I can't figure out what went wrong. flavor was good, but had to throw it out. Very disappointed. Help would be appreciated.
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Kat. 01/15/2018 01/16/2018
  • Rating:
Used almonds instead of walnuts and baked it in a Bundt pan.
As I do not have a sweet tooth, topped it with a cream cheese icing.
Everybody loved it for the holiday coffee table.
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Andrea 01/08/2017 01/09/2017
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This coffee cake is moist and delicious. You would never know it is gluten free. I substitute coconut palm sugar for the brown sugar in the filling and I use a combination of swerve and stevia for the white sugar in the batter, and it still tastes amazing.
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Sherry Lemke 06/172/2017 06/22/2017
I am excited to try this larger recipe. My family which includes 3 with celiac, love this cake and the bundt pan version is gone in nothing flat! I put blueberries in it instead of nuts and raisins since the kids don't like them. It is wonderful. Thanks for increasing the size of the original. Maybe it will last two mornings!
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