Gluten Free Sour Cream Coffee Cake



  • 1 cup walnuts or pecans, chopped to medium pieces

  • ¼ cup white sugar

  • ¼ cup light brown sugar

  • 2 teaspoons ground cinnamon

  • ½ cup currants or raisins (optional)


  • ⅔ cup butter

  • 1 cup white sugar

  • 2 eggs, large

  • 1 teaspoon vanilla

  • 2 cups Gluten Free baking mix (King Arthur’s)

  • 1 cup sour cream


  • 1 cup powdered sugar

  • 2 tablespoons softened butter

  • 2 tablespoons orange juice, lemon juice or water (add more water if too thick to pour)

  • pinch of salt

  • zest of 1 orange or lemon


Preheat oven to 350°. Grease 10-cup Bundt or 9-inch springform pan. Mix together filling ingredients in a small bowl; set aside. To make cake batter, soften butter in the bowl of an electric stand mixer with paddle attachment. Add sugar and mix well. Add eggs one at a time, then vanilla. On low speed, alternately add baking mix and then sour cream until incorporated. Spoon half of batter into pan, covering the bottom. Sprinkle half of the filling over batter evenly, repeat with layer of batter, then sprinkle remaining filling evenly over batter. Take a knife and insert straight down into batter moving up and down around the pan in a zig zag motion to marbleize cake. Do not smooth out the batter. Bake for 45 to 50 minutes, or until toothpick inserted near center comes out clean. While warm, run a knife around the edges. When cool remove from pan.

TO GLAZE THE CAKE: Mix together glaze ingredients until smooth. Add more water if needed for pourable consistency. Pour thin stream of glaze back and forth over cake.