Sour Cream Coffee Pan Cake Mix

With a lot of pancake mix in your pantry, this recipe will satisfy your sweet tooth and also clean up your pantry.  It can be served for breakfast or brought to the party, and the guests will love you.  This recipe imitates the rich, decadent sour cream.  The pancake mix is not the only kind of flour to use for this recipe; the self-rising flour can work as well.  These kinds of flour save time for beginner bakers like me, who can make mistakes when measuring baking powder or baking soda for the cake.

 

Ingredients:

Cake Ingredients:

• 2 ½ cups pancake mix to top
• 4 large eggs
• 1 cup sour cream
• ⅓ cup vegetable oil
• ⅓ cup milk or water
• 1 ½ cups sugar
• 1 tsp vanilla extract
• 2 tsp ground cinnamon
• 1 cup chopped mixed nuts (any variety you like)

Glaze Ingredients:

• 2 cups confectioners’ sugar
• ¼ cup milk

Directions:

1.     Preheat the oven to 350°F (175°C).

2.     Preparing the pan: Lightly butter and flour a 13×9-inch cake pan. Shake out any excess flour and set aside.

3.     Making the batter:

·         In a large mixing bowl, combine the pancake mix, eggs, sour cream, vegetable oil, milk (or water), sugar, vanilla, and cinnamon.

·         Using an electric mixer, beat on low speed for 1 minute. Stop and scrape down the sides of the bowl.

·         Increase speed to medium and beat for another 2 minutes, until the batter is smooth.

·         Stir in the chopped nuts.

4.     Baking: Pour the batter into the prepared pan and spread evenly. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.

5.     Cooling: Allow the cake to cool completely in the pan before glazing.

6.     Making the glaze: In a small bowl, whisk together the confectioners’ sugar and milk until smooth.

7.     Glaze the cake: Spoon or drizzle the glaze evenly over the cooled cake.  Let it set before slicing and serving.

 

Tips:

You can use above reicpe to make Bakery-Style Cinnamon-Swirl Nut Cake

Ingredients:

Cake Batter Ingredients:

• 2 ½ cups pancake mix
• 4 large eggs (room temperature)
• 1 cup sour cream
• ½ cup vegetable oil
• ½ cup milk (whole milk preferred)
• 1 cup sugar
• 2 tsp pure vanilla extract

Cinnamon-Sugar Swirl Ingredients:

• ¾ cup brown sugar (light or dark, packed)
• 2 ½ tsp ground cinnamon
• ¼ tsp ground nutmeg (optional)
• ½ cup chopped toasted nuts (pecans or walnuts work best)
• 3 tbsp melted butter

Glaze Ingredients:

• 2 cups confectioners’ sugar
• ¼ cup heavy cream or milk
• 1 tsp vanilla extract
• Pinch of salt

Directions:

1.     Preheat oven to 350°F (175°C).  Lightly butter and flour a 13×9-inch cake pan.

2.     Making cinnamon-sugar swirl: In a small bowl, mix together brown sugar, cinnamon, nutmeg, nuts, and melted butter until crumbly. Set aside.

3.     Making cake batter:

·         In a large bowl, whisk together eggs, sour cream, oil, milk, sugar, and vanilla until smooth.

·         Add pancake mix and stir until just combined (do not overmix).

4.     Assembling the cake:

·         Pour half of the batter into the prepared pan and spread evenly.

·         Sprinkle half of the cinnamon-sugar mixture over the batter.

·         Add the remaining batter, smoothing it gently.

·         Sprinkle the rest of the cinnamon-sugar mixture on top.

·         Use a butter knife to gently swirl through the layers in a figure-eight motion (don’t overdo it — you want distinct ribbons).

5.     Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

6.     Cool completely before glazing.

7.     Making the glaze: In a small bowl, whisk together confectioners’ sugar, cream (or milk), vanilla, and salt until smooth.

8.     Glazing and Serving: Drizzle the glaze over the cooled cake and let set for 15 minutes before slicing.

💡 Pro Tip for a Softer Swirl:  Mix 2 tbsp sour cream into the cinnamon-sugar filling before layering — it creates a gooey ribbon instead of a dry crumb.