Gluten-Free Breakfast at the Lake


Made with Pamela’s Gluten-Free Baking & Pancake Mix, the Sour Cream Coffee Cake served warm right out of the oven. This recipe is fabulous and can be made in a bundt pan or a regular baking pan. No one can tell this is gluten-free and they are surprised when I tell them that it is! I hope you can tell how moist this cake is just from the picture. I grew up eating coffee cake for breakfast as a treat some mornings with my Mom. This would top the ones we would get from a local bakery! Served here with mixed fruit and OJ. So yummy!! Check out Pamela’s Products online.


Cake Batter:

  • 2 cups Pamela’s Baking & Pancake Mix
  • 2/3 cup butter
  • 1 cup white sugar
  • 2 eggs, large
  • 1 tsp vanilla1 cup sour cream



  • 1 cup walnuts, chopped to med. pieces
  • 1/4 cup white sugar
  • 1/4 cup light brown sugar
  • 2 tsp cinnamon glaze:
  • 1 cup powdered sugar
  • 2-3 TBSP water
  • 3/4 tsp vanilla

Mix together until pourable.

Preheat oven to 350 degrees. Mix together filling and set aside. For the cake 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 a layer of batter, then sprinkle remaining filling over batter. Insert knife straight down into the batter, moving up and down around the pan in a zig-zag motion. Do not smooth out the batter. Bake for 45-50 minutes when an inserted toothpick comes out clean. While warm, run a knife around the edges. When cool, remove from pan and pour this stream of glaze back and forth over the cake.

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