Cake Batter:
2 cups "Pamela's GF Pancake & Baking Mix"
1 cup white sugar
1 tsp. vanilla
2/3 cup butter
2 eggs, large
1 cup sour cream
Filling:
1 cup walnuts or pecans, chopped to medium pieces
1/4 cup white sugar
1/4 cup light brown sugar
1 tsp. cinnamon
1/2 cup currents or raisins, (optional) soak in cup of hot water to plump, then drain.
Glaze:
1 cup powdered sugar
2 to 3 Tbsp water
3/4 tsp vanilla
Mix together until creamy (add additional water if needed for pourable consistency).
Yield: 1 - 9" cake.
Preheat oven to 350*
Mix together FILLING and set aside.
Cake Batter: soften butter in mixing bowl. Add sugar and mix well. Add eggs one at a time, then vanilla. On low speed, alternately add Pamela's mix, then sour cream until incorporated. Grease 9" bundt or spring pan. Spoon 1/2 batter into pan, covering the bottom. Sprinkle 1/2 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 & down around the pan in a zig zag motion to marbleize cake. Do NOT smooth out the batter.
Bake for 45 - 50 minutes when inserted tooth pick comes out almost clean.
While warm, run a knife around the edges. When cool remove from pan and pour thin stream of glaze back & forth over cake.
***This cake is amazing!! We like it better without the glaze, so I don't make it anymore.***
