Gluten-Free Sour Cream Coffee Cake made with baking mix

Preheat the oven to 350°F. Grease a 9" or 10" tube pan or bundt-style pan; or a 9" x 13" pan.

To make the filling: Combine the filling ingredients in a small bowl. Set aside.

To make the cake: Beat together the butter, oil, and sugar till in a large bowl.

Add the eggs one at a time, beating well after each addition. The batter will be thin.

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.

Spoon half the batter into the pan, and sprinkle with half the filling.

Spoon the remaining batter into the pan, and sprinkle with the rest of the filling.

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.

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.

Remove the cake from the oven, loosen the edges, and allow it to cool in the pan for 20 minutes.

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.

To make the glaze: Combine the glaze ingredients, adding additional cream or milk, if necessary, to make a glaze with the consistency of molasses.

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.

Serve the cake slightly warm, or at room temperature.