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Bonnie
04/117/2017
04/28/2017
This is the BEST coffee cake ever. This is a Christmas morning tradition as requested by all the family (no raisins) just the walnuts, cinnamon and sugar with the orange glaze. I also make it year round with other flavored glazes.
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JoAnn
04/106/2017
04/17/2017
My family has been eating my mother in law's sour cream coffee cake every Christmas & Easter morning for over 20 years. I was recently diagnosed with Celiac & was determined to make something that tasted the same ( so my kids wouldn't know the difference but I could eat it too). I was shocked and thrilled at how good this tastes!! No one could tell the difference, and it seems like you always can ALWAYS tell when things are gluten free. I actually think its even better than the original because it makes a little more than my original recipe, and goes a little farther! For the filling I just used 1/2 C brown sugar & 1tsp cinnamon, and I topped it with 1/2 C white sugar and 1tsp cinnamon, the way she used to. This will now be my go to recipe for morning meetings as well. Thank you!!
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Pamelas Customer Service 04/106/2017 04/17/2017Joann, That is a truly wonderful comment that has been shared with Pamela! That is the very reason she started her company -- so that you could still enjoy your favorite foods. :)Reply
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Wendy
10/276/2017
10/04/2017
I've made this a few times, and this is the first time it's been successful. Like another commenter, the first few times I made it it sank and was a mess, but tasted good so I kept trying. I'm at HIGH ALTITUDE, so using all Baking & Pancake mix does not work. Instead, I use 1 cup Pancake mix and 1 cup of Pamela's Artisan Flour Mix and that does the trick. Once I figured that out, I realized that mixing it in the order the recipe indicates is vital as well. I think I prefer it without the glaze.
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Chloe
03/85/2017
03/27/2017
This recipe is the bomb. It tastes so good. I made it without the raisins. I had made gf cinnamon rolls from scratch a few weeks before, and it took 4 times longer and did not taste half as good. This recipe had the same cinnamon flavor I wanted while also tasting better and taking less time and effort. The texture was good and the cake did not fall apart. I will definitely be making this again. My family all loved this. I left the glaze off, and the cake was still moist and not too dry. Definitely recommend.
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Kathy
03/77/2017
03/19/2017
I really didn't believe all the reviews....that this could be so delicious etc., I WAS WRONG! This is absolutely fantastic. A little fussy, but worth it!!!
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Janet Herbold
02/56/2017
02/26/2017
Tried the coffee cake last night.
It was wonderful! Made it in a pan that holds 6 large muffins. My husband who is not gf also loved it! i have just recently started using Pamela's mixes. Thankful for delicious gf recipes!
It was wonderful! Made it in a pan that holds 6 large muffins. My husband who is not gf also loved it! i have just recently started using Pamela's mixes. Thankful for delicious gf recipes!
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Iram
02/55/2017
02/25/2017
I made this cake in a bundt pan omitting the pecans/ raisins which my eight year old doesn't like. It was super moist, absolutely delicious and outstanding. A great recipe. Thanks for your prompt response to my question.
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Iram
02/54/2017
02/24/2017
Can I simply omit the pecans/walnuts and raisins from the filling? Or would it affect the texture of the cake? Thanks.
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Pamelas Customer Service 02/54/2017 02/24/2017Hi Iram, You could certainly make this without the nuts and raisins. The nuts do provide a nice texture and taste but the cake will still be delicious without them.Reply
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Kathy
12/358/2016
12/24/2016
I've tried making this twice (using a bundt pan), and both times it has completely sunk into itself. When I try to take it out of the pan, it just falls apart. Followed the directions exactly. Kind of an expensive recipe.
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Amelia 12/360/2016 12/26/2016I've always made it in a round pan, not a bundt, because that way the crumble on top still shows andnits a quick flip out and back onto a plate. I wonder if it isn't fully cooking in the middle for you.Reply
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Rebecca 01/13/2017 01/14/2017Kathy, the first time I baked this, it came out perfectly. Really, the most glorious thing I'd ever done with a bundt pan. Second and third times, it was a disaster, just as you describe. Mine cratered while it was still midway though cooking. I figured next time I'd use a 7x11 baking pan and hope for the best.Reply
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Yoyo
11/331/2016
11/27/2016
This recipe was amazing. The flavor was so good. I accidentally undercooked the center of the cake, but it still tasted great! A few weeks ago, I had tried a GF cinnamon roll recipe that required 5x as much work and tasted alright. This recipe was so much simpler and had much better taste. I didn't add the glaze. It was moist and soft without it, but I look forward to trying that the next time I make it, which will be very soon.
Definitely recommend!!
Definitely recommend!!
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