postmodmom

A cup of chai tea and a slice of coffee cake in one. Good morning.

*gluten-free

 

Prep time: 20 min

Total time: 1 hour 10 min

Makes: 1 9" cake

 

What You Need

Filling:

1/2 cup walnuts, chopped to medium pieces

1/2 cup pecans, chopped to medium pieces

1/4 cup white sugar

1/4 cup light brown sugar

1 tsp cinnamon

1 Tablespoon Chai Tea Mix (I use David Rio's Elephant Chai)

1/2 cup raisins

 

Cake Batter:

2 cups Pamela's Gluten Free Pancake Mix

2/3 cup unsalted butter

1 cup white sugar

2 eggs, large

1 tsp vanilla

1/2 cup sour cream

1/2 cup whole milk vanilla-flavored greek yogurt

 

Make It

Preheat oven to 350 degrees.

 

Mix together filling and set aside. To make it easy, I usually put the nuts in a ziploc bag, crush with the end of wooden spoon, then add in the remaining ingredients and shake to evenly to mix. 

 

For the cake batter, soften butter in mixing bowl. Add sugar and mix until light and fluffy.  Add eggs, one at a time, then vanilla.  On low speed, alternately add pancake mix, then sour cream, pancake mix, then yogurt until completely incorporated.  Grease a 9" spring pan.  Spoon 1/2 the batter into the pan, covering the bottom.  Sprinkle 1/2 of the filling over batter evenly and lightly tap the pan down so the topping settles into the batter, and the batter settles into the bottom. Add the other 1/2 of the batter and top with remaining 1/2 of the filling. Take a knife and insert straight down into the batter moving up and down around the pan in a zig zag motion. This marbelizes the the cake. 

 

Bake for 50 minutes to 1 hour, or until a toothpick comes out clean.  Allow cake to cool completely before removing the cake rim.