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Gluten-Free Sour Cream Coffeecake made with baking mix

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Frank Tegethoff

This is based on a recipe that's been winning rave reviews on our Web site for years: Barbara's Watch Hill Sour Cream Coffeecake The wheat-flour version is a favorite at Barbara Lauterbach's Watch Hill Bed & Breakfast in Center Harbor, New Hampshire. We think you'll enjoy the gluten-free version, as well.

Note: Please read and follow the recipe carefully; it calls for our gluten-free all-purpose baking mix, NOT our gluten-free multi-purpose flour.

At a glance

about 16 servings.


Choose your measure:


  • 3/4 cup chopped walnuts
  • 1 teaspoon ground cinnamon
  • 1/2 cup sugar


  • 1/2 cup (8 tablespoons) softened butter
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 3 large eggs
  • 2 1/2 cups King Arthur Gluten-Free All-Purpose Baking Mix*
  • 1 cup regular or light sour cream
  • 2 teaspoons gluten-free vanilla extract
  • *Make sure you use our gluten-free BAKING MIX — NOT our gluten-free flour.


  • 1 cup confectioners' sugar
  • 1 teaspoon gluten-free vanilla extract
  • 3 tablespoons heavy cream or 1 1/2 tablespoons milk


  1. Preheat the oven to 350°F. Grease a 9" or 10" tube pan or bundt-style pan; or a 9" x 13" pan.
  2. To make the filling: Combine the filling ingredients in a small bowl. Set aside.
  3. To make the cake: Beat together the butter, oil, and sugar till in a large bowl.
  4. Add the eggs one at a time, beating well after each addition. The batter will be thin.
  5. Reduce the mixer speed to low, and gradually mix in the gluten-free baking mix, sour cream, and vanilla, mixing just until combined. The batter will be stiff.
  6. Spoon half the batter into the pan, and sprinkle with half the filling.
  7. Spoon the remaining batter into the pan, and sprinkle with the rest of the filling.
  8. Run a knife through the batter several times to distribute the filing. Smooth the top with a wet spatula. Bang the pan on the table to settle the batter and remove any large air bubbles.
  9. Bake the cake 45 to 55 minutes in the tube or bundt-style pan, or until a cake tester inserted into the center comes out clean. Bake 35 to 40 minutes in a 9" x 13" pan.
  10. Remove the cake from the oven, loosen the edges, and allow it to cool in the pan for 20 minutes.
  11. Turn the cake out of the pan onto a serving plate (if you've baked it in a tube or bundt-style pan). Allow it to cool for at least 30 minutes before glazing and serving.
  12. To make the glaze: Combine the glaze ingredients, adding additional cream or milk, if necessary, to make a glaze with the consistency of molasses.
  13. Drizzle the glaze over the cooling cake just before serving; if the cake is too warm when you glaze it, the glaze will sink in.
  14. Serve the cake slightly warm, or at room temperature.
  15. Yield: about 16 servings.