Elijah Bakes Pamela’s Sour Cream Coffee Cake, Gluten Free

I kinda can’t get enough of the adorable pictures that keep coming in of our young chefs!

All summer long, Fine Cooks is hosting a “Cooking with the Kiddos” event with the goal of getting children interested in cooking and baking. We are receiving terrific photos and recipes and I’ll be posting them over the next two months.

Our latest post is from Tammy and her beautiful son, Elijah.

“I’m not a very good cook, but my 4 year old son, Elijah and I, LOVE to bake!  This morning we woke up and decided to make Pamela’s sour cream coffee cake.  We make absolutely everything with Pamela’s, and it’s always super yummy.

This coffee cake is soo good, and we have a great time measuring ingredients and mixing together.  It’s the perfect treat for a holiday weekend!!” ~Tammy and Elijah

*Editor’s Note(s) – Fine Cooks is also a big fan of Pamela’s baking mixes!  If you have a story/recipe/picture cooking or baking with children, please send to info@finecooks.com.

Pamela's Sour Cream Coffee Cake, Gluten Free

1 cake, serves 6-8


Pamela's Sour Cream Coffee Cake - Gluten Free
  • 2 cups Pamela's Pancake and Baking Mix
  • 1 cup granulated sugar
  • 1 tsp gluten free vanilla
  • 2/3 cup butter, softened at room temperature (not melted)
  • 2 large eggs
  • 1 cup sour cream or plain Greek yogurt


  • 1 cup walnuts or pecans, chopped (we leave these out!)
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 tsp cinnamon


  • 1 cup powdered sugar
  • 2-3 Tbsp water
  • 3/4 tsp gluten free vanilla


  • Preheat oven to 350 deg F/18 deg C.
  • Mix together filling and set aside.
  • For cake batter, add softened butter and sugar to mixing bowl and mix well.
  • Add eggs and vanilla.
  • On low speed, alternately add Pamela's mix, then sour cream until incorporated.
  • Grease a 9' bundt or spring pan.
  • Spoon 1/2 the batter into the pan, covering the bottom.
  • Sprinkle filling evenly across batter.
  • Add remaining batter, distributing evenly.
  • Take a knife and insert straight down into batter, moving up and down around the pan in a zig zag motion to marbelize cake.
  • Do not smooth out the batter.
  • Bake 45 minutes until toothpick inserted comes out clean.
  • Let cake cool 10 minutes and invert onto baking rack (or remove spring pan sides)
  • Mix glaze ingredients together until creamy and drizzle over top. Serve!
Prep Time: 10 - 15 Minutes
Cook Time: 45 - 50 Minutes
Total Time: 55 - 1 Hour 5 Minutes
5 Comments and 2 Replies
  1. Wow—-look at that look on little Elijah’s face. So proud of himself and with good reason. He can come bake for me anytime!!!


    • Tara
    • 10.27.2011

    This is by far the best coffee cake I have eaten! I only bake gluten free when i’m having coffee with a friend or baking for my brother & not all gluten free baked goods are yummy but Pamela’s takes the cake! I used a cake pan so it did need to cook longer to get the middle & i only had the bread mix so i had to add the baking powder & salt. Delisioso!! Thank you so much for sharing it with all of us Elijah!


    • Northernholly
    • 04.02.2012

    Fabulous! I added a small handful of chocolate chips to the filling that I had leftover. Great recipe, I’ve tried a number if GF coffee cakes, but this was wonderful. I am partial to Pamelas mix.


    • I’m so glad! I’ll have to try the added chocolate chips. Yes, Pamela’s mixes are always fantastic, easy and reliable.

    • trish
    • 09.16.2012

    this cake is so delicious. It is so moist. The only thing I would do different is wait more than the ten minutes to take out of pan. It came apart on me, but it can still be eaten.


    • I’m so glad you liked it Trish!

    • Erin Brady
    • 02.04.2013

    Great flavor on this cake. Mine fell apart when I tried to pull it out (after resting for like 45 minutes). But still tastes good. I skipped the glaze and still love it.


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