Pumpkin Sour Cream Coffee Cake (Gluten Free)

I've had a bit of extra time at home recently, which has led to lots of time to think about food, and how much I love it. Autumn, besides being my favorite time of year, also includes a lot of PUMPKIN!

...and dessert. Which brings me to the point of this post.


I decided to make this gluten-free pumpkin coffee cake today after staring at the back of my Pamela's Baking & Pancake Mix for the past week, being taunted by the Sour Cream Coffee Cake recipe on the back.

If you're gluten-free (by choice or by necessity) and you've never tried Pamela's pancakes, stop messing around and go buy a bag of this! If you aren't gluten-free, you'll still like this stuff. It's seriously delicious. I am a strong believer in not accepting "gluten-free" as a code word for "delicious-free," and that's what you'll find in this coffee cake. It's the best damn coffee cake I've ever made, it was ridiculously easy, and all it took was a little recipe tweaking.

Treat. Yo. Self.

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Pumpkin Sour Cream Coffee Cake (Gluten Free)

Yield: one 9' cake
Time: 1 hr 10 mins, plus cooling time

Filling:
1 cup walnuts or pecans, chopped to medium pieces
1/4 cup white sugar**
1/4 cup light brown sugar**
2 tsp cinnamon

Cake Batter:
2/3 cup room-temperature butter, unsalted
2 eggs, large
1 tsp vanilla
2 cups Pamela's Baking and Pancake Mix (or equivalent pancake mix)
3/4 cup sour cream
3/4 cup pumpkin puree (pure pumpkin, not pie mix)
2/3 cup white sugar
1/4 tsp pumpkin pie spice

Glaze: (double this recipe if you really like glaze)
1/2 cup powdered sugar
1/4 tsp vanilla
1 1/2 Tbsp water

Set oven to 350°F.

Mix together Filling and set aside.

For Cake Batter, mix butter and eggs until fluffy, then mix in vanilla. Add Pancake Mix, sour cream, pumpkin puree, white sugar, and pumpkin pie spice. Mix together until incorporated. Spoon 1/2 batter into greased 9" bundt or springform pan, covering the bottom. Sprinkle 1/2 of the Filling evenly over batter, repeat with layer of batter, then sprinkle remaining Filling on top. Insert knife straight down into Batter, moving up and down around the pan in a zig zag motion. Do not smooth out Batter.

Bake for 45-50 minutes when inserted toothpick comes out clean. While warm, run a knife around the edges of the pan. When cool, remove from pan and pour a thin stream of glaze back and forth over cake.

**A note about the sugar: the sugar in this recipe is already reduced from what the back of the bag told me to do, but if you want to further reduce the sugar, don't be afraid to cut down a little bit in the filling.