Pamela’s Gluten Free Coffee Cake

I was diagnosed with Celiac’s Disease in 2007. This was before the ‘gluten-free’ craze, and living G-free was hard. That was until I discovered Pamela’s Gluten-free baking mix. Honestly, it was a life-changer. A gluten-free flour mix I could replace 1:1 for regular flour in all my favorite recipes! This mix made life so much easier and although now there are lots of G-free flour substitutes out there, this one remains my favorite.

Today I’m happy to share Pamela’s gluten-free sour cream coffee cake recipe. It is my go-to gluten-free baking recipe because it is so easy, everyone loves it, and is perfect for this time of year.

boxwood clippings_gluten free coffee cake recipe

Here’s What You’ll Need:

2 c Pamela’s baking and pancake mix (most grocery stores carry this)

2/3 c butter

1 1/4 c sugar

1/4 c brown sugar

2 eggs

1 c sour cream

1 tsp vanilla extract

2 tsp cinnamon

1 c walnuts

powdered sugar (for glaze, optional)

How To Make:

Blend brown sugar, 1/4 c white sugar, cinnamon and walnuts and set aside. Cream butter and remaining white sugar. Add eggs and vanilla and slowly mix until blended. Alternate adding baking mix and sour cream until blended. Add half of mixture to cupcake liners, add sugar/cinnamon/walnut blend and then cover with remaining batter. Cook at 350 for 30 minutes or until golden brown and a toothpick comes out clean.

When cooled out of the oven, you can mix powdered sugar and water to create a glaze to drizzle over the top.

I used to make this recipe in a bunt pan, but it would drive me crazy if it didn’t come out 100% perfect. Now I make them as muffins, in cupcake liners. They are easier to serve this way too.

This is the best treat to have with a hot drink. Comfort food is the best this time of year!

For original recipe see HERE. Hope you enjoy!

6 Responses to “Pamela’s Gluten Free Coffee Cake”

  1. LB Says:

    This recipe looks like it’s light and fluffy on the inside, slightly crunchy on the outside. Yum!!

  2. Grace Says:

    I just came across this recipe through Pinterest – and, diagnosed in 2006, I know the struggle of finding GF items (never mind those that tasted decent)! Pamela’s was one of my first favorites also – and now I need to try these!

  3. Lynnea Says:

    I’m wondering if these can be made up the day before a brunch? Will they keep for a day, or better to eat immediately?

  4. Emily Says:

    Hi Lynnea, yes they will keep in an airtight container. They are a little better day of though!

  5. Lynnea Says:

    We used this recipe for my daughter’s Bridal Shower. I made them up the day before, and did a quick microwave before serving. They were fabulous. My celiac son is devouring the leftovers. I used greased silicone baking molds and let them cool for about 15 minutes before gently flipping and releasing from the molds. Using the silicone molds helped to get them out perfectly…I wasn’t so worried about the bottoms sticking to the pan. Thanks so much for sharing this recipe!! It’s a keeper!

  6. Emily Says:

    So glad it worked so well for you! So delicious, it’s about time I made it again :)