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.
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
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!