Pamela’s GF Sour Cream Coffee Cake

Prep:10minCook:50min

This is a Pamela’s Baking & Pancake Mix recipe. I don’t think the recipe will work with other types of GF flour. This cake is delicious though, we’ve been baking it for years since we saw it on the package.

Updated at: Sun, 26 May 2024 02:58:59 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories4192.1 kcal (210%)

Total Fat201.1 g (287%)

Carbs584.7 g (225%)

Sugars441.8 g (491%)

Protein30.8 g (62%)

Sodium2950.7 mg (148%)

Fiber8.9 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

Instructions

Step 1

Preheat oven to 350*F

Step 2

Grease 9” Bundt or spring pan, covering bottom

Step 3

Mix together filling and set aside

Step 4

For cake batter, mix butter (softened), sugar and eggs until fluffy, then mix in vanilla. Add baking mos and sour cream. Mix until incorporated

Step 5

Spoon 1/2 batter into greased pan, covering the bottom edge to edge. Sprinkle 1/2 filling evenly over batter. Repeat with layer of batter, then sprinkle remaining filling on top.

Step 6

Using a butter knife, insert straight down into batter, move up and down and around the pan in a zig zag motion. Do not smooth out batter.

Step 7

Bake 45-50min until toothpick comes out clean. While warm, run a knife around the edges

Step 8

When cool, remove from pan and pour thin stream of glaze back and forth over the cake.