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kim
10/301/2015
10/29/2015
Its very good. Just doesn't taste near as good as normal non gluten free coffee cake. Unlike the pancake recipe which is every bit as good as normal non gluten free pancakes.
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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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KellyH 10/274/2015 10/02/2015The mix itself has dairy in it so perhaps look for a different recipe with the artisinal flour.Reply
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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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Christy 08/226/2015 08/15/2015I have also used just the cake part of this recipe doubled as a sheet cake for a wedding! Wonderful!Reply
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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!
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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Nina 04/94/2016 04/04/2016Substituting 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.Reply
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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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Pamelas Customer Service 03/88/2015 03/30/2015Glad 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 ServiceReply
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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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