Pamela’s Baking and Pancake Mix
Sour Cream Coffee Cake
The filling:
1 cup walnuts or pecans
1/4 cup white sugar
1/4 cup light brown sugar
2 teaspoons cinnamon
The cake:
2 cups Pamela's Baking & Pancake Mix
2/3 cup butter
1 cup white sugar
2 large eggs
1 teaspoon vanilla
1 cup sour cream
Vanilla Glaze:
1-1/2 cups powdered sugar
2 tablespoons boiling water
1-1/2 teaspoons corn syrup
3/4 teaspoon vanilla
Mix together until creamy
Preheat oven to 350°. Place all the filling ingredients into a food processor and pulse until the nuts are medium pieces. Set aside.
To make the cake, soften butter, add sugar, then cream together on medium for about 4 minutes or until well blended. Add eggs one at a time scraping the sides of the bowl as necessary. Blend in vanilla. Reduce mixer to low speed and alternately add Pamela's Baking & Pancake Mix and sour cream three times each. Mix just enough to incorporate.
Butter or grease a 9-inch bundt or spring pan. Spoon 1/3 of the cake batter into pan, completely covering the pan bottom. Save two tablespoons of filling for the top. Sprinkle 1/2 of the remaining filling over batter evenly, cover with half of the remaining batter, cover with the remaining half of the filling spread evenly over the batter layer. Top with a layer of the remaining batter. Sprinkle the saved two tablespoons of filling over the top for looks. Take a knife and insert straight down into batter and using a sawing motion, move up and down around the pan in a zig zag motion in 1-inch intervals to marbleize the cake. Do not smooth out the batter.
Bake for 45 to 50 minutes or until toothpick inserted into the center comes out clean. Remove cake from oven and while still warm, run a knife around the edges of the pan (and center if using a bundt pan). Let cool and remove from pan. Glaze by pouring a thin stream of icing back and forth over the cake for a pretty touch.
The filling:
1 cup walnuts or pecans
1/4 cup white sugar
1/4 cup light brown sugar
2 teaspoons cinnamon
The cake:
2 cups Pamela's Baking & Pancake Mix
2/3 cup butter
1 cup white sugar
2 large eggs
1 teaspoon vanilla
1 cup sour cream
Vanilla Glaze:
1-1/2 cups powdered sugar
2 tablespoons boiling water
1-1/2 teaspoons corn syrup
3/4 teaspoon vanilla
Mix together until creamy
Preheat oven to 350°. Place all the filling ingredients into a food processor and pulse until the nuts are medium pieces. Set aside.
To make the cake, soften butter, add sugar, then cream together on medium for about 4 minutes or until well blended. Add eggs one at a time scraping the sides of the bowl as necessary. Blend in vanilla. Reduce mixer to low speed and alternately add Pamela's Baking & Pancake Mix and sour cream three times each. Mix just enough to incorporate.
Butter or grease a 9-inch bundt or spring pan. Spoon 1/3 of the cake batter into pan, completely covering the pan bottom. Save two tablespoons of filling for the top. Sprinkle 1/2 of the remaining filling over batter evenly, cover with half of the remaining batter, cover with the remaining half of the filling spread evenly over the batter layer. Top with a layer of the remaining batter. Sprinkle the saved two tablespoons of filling over the top for looks. Take a knife and insert straight down into batter and using a sawing motion, move up and down around the pan in a zig zag motion in 1-inch intervals to marbleize the cake. Do not smooth out the batter.
Bake for 45 to 50 minutes or until toothpick inserted into the center comes out clean. Remove cake from oven and while still warm, run a knife around the edges of the pan (and center if using a bundt pan). Let cool and remove from pan. Glaze by pouring a thin stream of icing back and forth over the cake for a pretty touch.
