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

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

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:
14 ratings
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Nutrition info? 09/245/2020 09/02/2020
  • Rating:
This is delicious! Mine came out wonderfully in a Bundt pan. I was wondering if you had any nutritional information for this recipe, because if I am not aware I will eat too much! It is too good!
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question 01/17/2020 01/18/2020
Great recipe, but it says 2 cups or 350g of mix. The package says 1/3c is 45g, so 2c should be 290g. Which is it?
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Good question. Go by the recipe -- that will be more accurate.
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Christine 04/101/2019 04/12/2019
Can I replace the sour cream with something dairy free
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Hello Christine,
You could use a dairy-free sour cream. Or you can use full-fat coconut milk with 1 tablespoon of lemon juice for every cup of coconut milk to mimic the sour taste.
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KellyL 11/330/2019 11/27/2019
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LOVE THIS RECIPE! My family makes this recipe often, it has become a go-to for any event that I need to bring a baked good.
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Brenda 02/55/2019 02/25/2019
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I made this recipe in a bundt pan with orange glaze and it turned out to be delicious.
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Anna 02/42/2018 02/12/2018
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For years I have made a traditional coffee cake mixture and used the 3" X 6" loaf pans so I could give the cakes away to friends and family. My recipe will make six of the cakes. After some in my family needed to go to the GF diet I wanted to make the same cake but GF.
Today I tried for the third time being very careful to follow the recipe. My first mistake, I used 3 of the small loaf pans and they obviously were too small or at least I needed 4 instead of 3. The batter ran over the pans onto the cookie sheet I had below and was burning and smoking up the house. I quickly changed out the sheets (twice) which of course required opening the oven. I doubt that was good. The cakes sunk in the middle but this year a little bit more of the batter cooked to where I could "sort of" slice it. Last year my daughter and I ate it as a pudding with cream. That was pretty yummy too.
But today before making the GF coffee cake I made my traditional "no fail" cakes and I can say the batter is a good bit stiffer than this Pamela's recipe. I see now her recipe mentions at the bottom you can add flour if it sinks so that is what I will try the next time. I am sure I will get it right after a while. I love cinnamon coffee cake!
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    • Guest 05/128/2019 05/09/2019
      Anna Gluten Free baking is really tricky. The sour cream in this recipe causes the batter to have a similar texture to cakes made with egg whites. The cake itsd is lighter, and fluffier than traditional coffee cake but it is still dense like pound cake once fully cooked. Once you add the gf flour you have to move quickly otherwise it will begin rising in the bowl. For this recipe you need a very deep pan. I actually recommend trying it in a cast iron skillet and only filling that half way at the most. You always have to cook gluten free baked goods a lot longer than regular flour baked goods. Sticking a tooth pick or knife into the center is the best way to determine if it’s cooked. The recipe is really quite good when all goes right! Hope that helps your next attempt.
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Siena 10/274/2018 10/02/2018
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This is by far one of my favorite recipes of all time! If you're thinking about making it, DO IT!
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Ellie Kloss 03/70/2017 03/12/2017
I made this recently and it really was delicious. I made it in an 8" square pan and it kind of sunk in the middle....any suggestions? This has happened to several of my GF cakes from this mix.
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    • Pamelas Customer Service 12/339/2017 12/06/2017
      Hi Ellie, You may try increasing the Baking mix by approximately 2 TBSP to thicken the batter.
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Fantastic Recipe! 03/68/2017 03/10/2017
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This recipe is fantastic! I made it last night and already it's almost gone. I didn't have any nuts so I used about 1.5 times the other ingredients in the filling and it turned out great!
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Brandy 07/206/2017 07/26/2017
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Thanks for a great recipe! Unfortunately I'm allergic to tapioca, so I can't actually use your baking mix. I made this with a homemade baking mix using white rice flour and potato starch. I didn't have any sour cream on hand, so I replaced it with culinary coconut milk which worked great. I halved the sugar in both the topping and the cake and it was still plenty sweet for us. My gluten eating husband loved it as well. This will certainly be a go-to recipe fo
unch potlucks from now on!
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