Pamela’s Gluten Free Sour Cream Coffee Cake recipe on the back of the Baking & Pancake Mix is absolutely delicious. Always a treat and you are guaranteed to bring home an empty plate!
GLUTEN FREE SOUR CREAM COFFEE CAKE
2 cups Pamela’s Baking & Pancake Mix 1 cup white sugar
2/3 cup butter 1 tsp vanilla
2 eggs, large 1 cup sour cream
1 cup walnuts or pecans, chop to med. pieces
1/4 cup white sugar
1/4 cup light brown sugar
2 tsp cinnamon
1/2 tsp nutmeg
1 cup powdered sugar
2-3 tbs water (I use almond milk)
3/4 tsp vanilla
Makes 1 bundt cake
Preheat oven to 350 degrees. Mix together filling and set aside. For batter, mix butter, sugar and eggs until fluffy, then mix in vanilla. Add Baking Mix and sour cream. Mix together until incorporated.
Spoon 1/2 batter into greased 9″ bundt pan, covering the bottom. Sprinkle 1/2 of the filling evenly over batter, repeat with layer of batter, then sprinkle remaining filling over batter. Insert knife straight down into batter, moving up and down around the pan in a zig zag motion. Do not smooth out batter.
Bake for 40-45 minutes and when inserted toothpick comes out clean. While warm, run a knife around the edges. When cool, remove from pan and pour thin stream of glaze back and forth over cake.
I had to rush to get to bring this to Sunday School on time, so I didn’t let the cake cool before taking out of pan. Well, this is what happens………
I hope you enjoy this cake as much as my friends do! The plate on the left was completely empty when I brought it home.
Eat more cake,