Imagine sitting on your patio enjoying a slice of Pamela’s Sour Cream Coffee Cake with a hot cup of coffee in hand. The cake is rich, moist, and the perfect accompaniment to a sunny afternoon. 

Pair it with fresh fruit, maybe some strawberries or blueberries, for that refreshing bite. For a more indulgent experience, consider a dollop of whipped cream or vanilla ice cream. Feeling adventurous? A scoop of yogurt can add a delightful tartness that complements the sweet flavors beautifully.

There’s something special about sharing cake with family and friends. Perhaps it’s the laughter that fills the air or the sweet aroma wafting through the kitchen as it bakes. Today, I’m excited to share my take on Pamela’s Sour Cream Coffee Cake. 

This not just any cake; it’s a delightful mix of flavors and textures that make each bite unforgettable. With a rich base and a cinnamon-infused filling, it’s perfect for any occasion, whether you’re hosting brunch or simply enjoying a quiet evening at home. Let’s dive deeper into the magic of this recipe!

What is Pamela’s Sour Cream Coffee Cake?

Pamela’s Sour Cream Coffee Cake is a charming dessert that blends the tanginess of sour cream with the sweet notes of sugar and cinnamon. It stands out with its moist texture and rich flavor profile. But don’t just take my word for it; countless home bakers swear by it, making it a cherished staple in kitchens across the country. By using Pamela’s Baking & Pancake Mix, the preparation becomes straightforward and accessible. This cake truly embodies the spirit of home baking.

What is the Flavor Profile of This Dish?

The flavor profile of Pamela’s Sour Cream Coffee Cake is a delightful dance of sweetness and tanginess. The sour cream infuses the cake with moisture, while the cinnamon filling adds warmth and spice. The crunch of walnuts or pecans introduces a lovely textural contrast. When glazed, the cake achieves a delightful sweetness that elevates its overall flavor. Add citrus zest for a surprising bright note, and you’ve got a cake that’s complex yet comforting.

Why You’ll Love This

You’ll fall in love with Pamela’s Sour Cream Coffee Cake because it’s incredibly easy to make and is perfect for any occasion. The ingredients are simple, and the steps are straightforward. Furthermore, it’s adaptable. Got a preference? Swap in your favorite nuts or throw in some chocolate chips. Whether you’re serving guests or treating yourself, this cake delivers consistent delight. It’s versatile enough for breakfast, brunch, or even a sweet afternoon snack.

Ingredients

For the Cake Batter:

• ⅔ cup unsalted butter, softened
• 1 cup caster sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 2 cups (or 350 grams) Pamela’s Baking & Pancake Mix
• 1 cup sour cream
• Add: 1 tablespoon lemon zest for extra flavor depth

For the Filling:

• 1 cup walnuts or pecans, coarsely chopped
• ¼ cup white sugar
• ¼ cup golden brown sugar, lightly packed
• 2 teaspoons ground cinnamon
• ½ cup soaked and drained raisins or currants
• Optional: 1 tablespoon orange zest for a citrusy twist

For the Lemon or Orange Glaze:

• 1 cup confectioner’s sugar
• 2 tablespoons softened unsalted butter
• 2 tablespoons freshly squeezed orange or lemon juice, or water
• A pinch of fine sea salt
• Zest of 1 lemon or orange

For the Vanilla Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons filtered water
• ¾ teaspoon vanilla bean paste or extract

Step-by-Step Instructions

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a bundt pan. This step ensures that your cake releases easily after baking.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and caster sugar together using a hand mixer or stand mixer. Cream them until the mixture is light and fluffy. This should take about 3-4 minutes. It helps create a lovely texture in your final cake.

Step 3: Add the Eggs and Vanilla

Add the eggs, one at a time, making sure to incorporate each fully before adding the next. This will give your batter a smooth consistency. Follow up with the vanilla extract, mixing it well into the batter.

Step 4: Mix Dry Ingredients

In a separate bowl, combine Pamela’s Baking & Pancake Mix with the lemon zest. Mix this thoroughly so that the zest is evenly distributed, enhancing the flavor of the cake.

Step 5: Combine Wet and Dry Mixtures

Add the dry mixture into the butter mixture gradually, alternating with the sour cream. Begin and end with the flour mixture. Mix until just combined to avoid overmixing.

Step 6: Prepare the Filling

In another bowl, stir together the chopped nuts, both sugars, ground cinnamon, and raisins. This will create a deliciously spiced filling that will be swirled in the cake.

Step 7: Assemble the Cake

Pour half of the batter into your prepared pan. Then sprinkle half of the nut mixture over the top. Add the remaining batter, smoothing it out before covering it with the remaining filling. Use a knife to swirl the filling slightly into the batter.

Step 8: Bake the Cake

Place the cake in the preheated oven and bake for about 45-55 minutes, or until a toothpick inserted into the center comes out clean. This step is critical; don’t rush it.

Step 9: Make the Glaze

While the cake bakes, prepare the glaze. For the lemon or orange glaze, mix confectioner’s sugar, butter, juice, and salt together until smooth. For the vanilla glaze, whisk powdered sugar with water and vanilla until you reach a desired consistency.

Step 10: Cool and Glaze

Once baked, let your cake cool in the pan for about 10 minutes. Invert it onto a wire rack to cool completely. Drizzle the glaze generously over the cooled cake.

Tips & Tricks

• Use Room Temperature Ingredients: This aids in creating a smooth batter and helps the cake rise evenly.
• Check for Doneness: Baking times can vary. Start checking your cake around the 40-minute mark.
• Store Wisely: To keep your cake fresh, wrap it tightly in plastic wrap or store it in an airtight container.
• Chill Before Glazing: Letting the cake cool completely before glazing helps prevent the glaze from melting away into the cake.
• Experiment with Flavors: Don’t hesitate to add other spices like nutmeg or even incorporate cocoa powder for a chocolaty twist.

Nutrition Information

How Can You Store This Pamela’s Sour Cream Coffee Cake?

To keep your cake fresh and delicious, follow these storage tips:

• Room Temperature: Once cooled, store the cake in a covered container at room temperature for up to three days.
• Refrigeration: For longer storage, keep it in the fridge for about a week. Just ensure it’s well covered.
• Freezing: You can freeze slices individually wrapped in plastic wrap for up to three months. Thaw at room temperature when ready to serve.

Alternative Ingredient Choices

If you find yourself missing some ingredients, no worries! Here are some alternatives:

• Sour Cream: Greek Yogurt can be used in place of sour cream. It offers similar moisture and tanginess that complements the cake.
• Walnuts or Pecans: If nuts aren’t your thing, sunflower seeds give a nice crunch without the allergens.
• Caster Sugar: If you don’t have caster sugar, granulated sugar will do just fine. Just remember, finer sugar will dissolve better in the batter.

Pamela Dunlap

Pamela’s Sour Cream Coffee Cake Recipe

There's something special about sharing cake with family and friends. Perhaps it’s the laughter that fills the air or the sweet aroma wafting through the kitchen as it bakes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 16

Course: Dessert

Cuisine: American

Calories: 381

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• ⅔ cup unsalted butter softened
• 1 cup caster sugar
• 2 large eggs room temperature
• 1 teaspoon pure vanilla extract
• 2 cups or 350 grams Pamela’s Baking & Pancake Mix
• 1 cup sour cream
• 1 tablespoon lemon zest for extra flavor depth
• 1 cup walnuts or pecans coarsely chopped
• ¼ cup white sugar
• ¼ cup golden brown sugar lightly packed
• 2 teaspoons ground cinnamon
• ½ cup soaked and drained raisins or currants
• Optional: 1 tablespoon orange zest for a citrusy twist
• 1 cup confectioner’s sugar
• 2 tablespoons softened unsalted butter
• 2 tablespoons freshly squeezed orange juice lemon juice, or water
• 1 pinch of fine sea salt
• 1 lemon or orange
• 1 cup powdered sugar
• 2-3 tablespoons filtered water
• ¾ teaspoon vanilla bean paste or extract

Equipment

• Mixing bowl
• Wire rack

Method

 

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a bundt pan. This step ensures that your cake releases easily after baking.
2. In a large mixing bowl, beat the softened butter and caster sugar together using a hand mixer or stand mixer. Cream them until the mixture is light and fluffy. This should take about 3-4 minutes. It helps create a lovely texture in your final cake.
3. Add the eggs, one at a time, making sure to incorporate each fully before adding the next. This will give your batter a smooth consistency. Follow up with the vanilla extract, mixing it well into the batter.
4. In a separate bowl, combine Pamela’s Baking & Pancake Mix with the lemon zest. Mix this thoroughly so that the zest is evenly distributed, enhancing the flavor of the cake.
5. Add the dry mixture into the butter mixture gradually, alternating with the sour cream. Begin and end with the flour mixture. Mix until just combined to avoid overmixing.
6. In another bowl, stir together the chopped nuts, both sugars, ground cinnamon, and raisins. This will create a deliciously spiced filling that will be swirled in the cake.
7. Pour half of the batter into your prepared pan. Then sprinkle half of the nut mixture over the top. Add the remaining batter, smoothing it out before covering it with the remaining filling. Use a knife to swirl the filling slightly into the batter.
8. Place the cake in the preheated oven and bake for about 45-55 minutes, or until a toothpick inserted into the center comes out clean. This step is critical; don’t rush it.
9. While the cake bakes, prepare the glaze. For the lemon or orange glaze, mix confectioner’s sugar, butter, juice, and salt together until smooth. For the vanilla glaze, whisk powdered sugar with water and vanilla until you reach a desired consistency.
10. Once baked, let your cake cool in the pan for about 10 minutes. Invert it onto a wire rack to cool completely. Drizzle the glaze generously over the cooled cake.

Nutrition

Calories: 381kcal

Notes

• Use Room Temperature Ingredients: This aids in creating a smooth batter and helps the cake rise evenly.
• Check for Doneness: Baking times can vary. Start checking your cake around the 40-minute mark.
• Store Wisely: To keep your cake fresh, wrap it tightly in plastic wrap or store it in an airtight container.
• Chill Before Glazing: Letting the cake cool completely before glazing helps prevent the glaze from melting away into the cake.
• Experiment with Flavors: Don’t hesitate to add other spices like nutmeg or even incorporate cocoa powder for a chocolaty twist.

Tried this recipe?

Let us know how it was!

Frequently Asked Questions

Conclusion

Pamela’s Sour Cream Coffee Cake is a testament to the joy of baking. It offers a balance of flavors and is easily adaptable to suit your preferences. Whether you’re making it for a gathering or simply treating yourself to a slice, this cake is bound to impress. With its rich ingredients and thoughtful preparation steps, you’ll find that this isn’t just a recipe; it’s a delightful experience. So go ahead, gather your ingredients and bake up a storm. I promise, each slice will make your effort worth it!

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