Gluten Free Sour Cream Coffee Cake

This has become a family favorite for us.  The recipe is from the back of a GF Pamela’s  Baking Mix.

It turns out beautifully every time. It has a delicate crumb with a sweet streusel ribbon running through the middle.  I have served it to many people and no one ever knows it is GF.  The recipe calls for a glaze on the top after it is baked, but I have never added it.  It is pretty sweet and moist without it so I have never seen the need. But if you like glazes, go right ahead.

Cake Batter:

2 Cups of Pamelas Mix

1 Cup White Sugar

1 tsp vanilla

2/3 cup softened butter

2 large eggs

1 cup sour cream (i used light)

Filling:

1 cup or walnuts or pecan

1/4 cup white sugar

1/4 cup brown sugar (i used dark)

2 tsp cinnamon

Glaze:

1 cup powdered sugar

2 TBSP water

3/4 tsp vanilla

Mix together until creamy.

DIRECTIONS:

Preheat oven to 350.  Mix together the filling and set aside.  In separate bowl, mix together butter and sugar.  Add eggs, vanilla, and sour cream and mix well.  Slowly add Pamelas mix until incorporated, but don’t over beat.

Butter and flour a bundt pan (you can also make this in a 9” cake pan).  Spoon half of the batter into the pan, covering the bottom.  Sprinkle half of the filling over the batter evenly.  Repeat with layer of batter and then remaining filling.  Take a knife and insert straight down into the batter moving up and down around the pan in a zig zag motion to marbleize the batter.  Do not smooth out the batter. Bake for about 45 minutes or until toothpick inserted comes out clean.  Let cool about 10 minutes and then turn the cake out of the pan.  Let the cake cool before pouring the glaze over the top.

Hope you enjoy!

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