Sour Cream Coffee Cake

“Nice cake.I only had 1 cup of sour cream so I made up the difference with vanilla fat free yogurt.I used a bundt pan and put some of the topping in before adding the dough since that would be the top of the cake.”

“Excellent cake.The texture is perfect – very moist!I baked mine for 45 minutes in a bunt pan and actually could have baked it a few minutes less.I also made a thin icing to drizzle over the top when it was finished.I will definitely be making this again but will add a little salt next time.Thanks for a great recipe!”

“I also doubled the topping.I swirled instead of layering the topping.I used a 9 x 13 & needed about 45 minutes.Very moist, dh said “it’s wonderful”.Keeper!”

“I added 4 chopped apples, nutmeg and extra cinnamon to the topping mixture, as well as some salt as other reviewers suggested. Moist texture and tender crumb. Everyone loved it!”

“YUM! first time making coffee cake, no need to look further for a recipe. two changes- i did not use nuts and i sprinkled just a bit of cinnamon into my dry ingreds as well.”

“Wonderful!Moist, light, not too sweet, quick to mix up.Baked this in a 9 X 13 pan and doubled the topping.I also added 3/4 tspn. of salt.Not used to baking without salt and did not want to chance this without it. Definitely a keeper!”

“This is such a great coffee cake. So rich and moist. A little piece is very satisfying. I don’t have a bundt pan, so I used a 9×13 inch pan instead. I baked it for 30-35 minutes and doubled the cinnamon sugar mixture (simplybecause we like it that way).”

“I’ve made this cake twice, both times it was possitively delicious. However the first time I was an unfortunate victim of high altitude ( I live at 7200 ft) and had a lumpy, sunken, unattractive coffee cake. The second time I reduced the sugar, and baking powder slightly and added a little extra butter also heated the oven to 375. What I acheived with these adjustments was magic!”

“Where to begin…This coffee cake was DELICIOUS! Now, I do have some confessions to make- first, this is my first time making a cake with sour cream in it, and it turned out great.Secondly, I didn’t have any regular butter so I had to use unsalted butter, but it still turned out awesome.Lastly, I thought “dry ingredients” included the sugar hehe so I had to add more sugar to the butter so I could mix it, but this cake STILL came out awesome! This cake can’t be ruined. It had a very nice texture to it, and great flavor! I used walnuts and my husband and toddler devoured it.Thanks for the recipe!! :)”

“i love this cake.soooo moist – maybe because it uses more sour cream than most of the other cakes of this genre.as others have said, it’s not too sweet, so it’s perfect with a cup of tea.i, too, love the fact that i usually have the ingredients on hand.great recipe – thanks so much bert!”

“Just threw this together in time for a couple of visitors – the cake was soon gone before it even had a chance to cool! I didn’t quite have enough sour cream so in addition I poured in some milk to thin the batter a little bit. The cake was wonderfully dense and moist on the inside and crispy on the outside. Served with Tiramisu ice-cream… this dessert makes a great tea-time treat!”

“This coffee cake was WONDERFUL!!We actually began to make it only to discover that we were out of white sugar.We used brown sugar in the cake batter and it substituted well.Thanks for this great recipe that we will make over and over!”

“Very good coffee cake. Very moist and not overly rich. My only problem is that the topping burned before the cake was done. Maybe next time I will put the topping on halfway through! Thanks!”

“This is a FABULOUS recipe-texture, even baking, balance! A KEEPER!!!>br/

“to dry!”

“This is such a great recipe! The cake was so moist and delicious. I added a little salt as others suggested. I also halved the recipe and baked it in a 8×8 pan at 350 degrees for about 25 minutes – that was perfect for my oven. I also used double the topping, and I cut some butter into the mixture for more of a crumbly streusel like topping.”

“A delicious, moist coffee cake! So often they are dry, but this is delightful. Thanks for sharing the recipe.”

“Really good.Only change I made was using fat free sour cream.Made a nice moist and light tasting cake – we had it for Christmas morning.”

“This is by far the best coffee cake I’ve ever made.The second time I made it, I inserted slices of apples, which I had sauteed with butter and sugar, in the middle of the cake.You can do so many variations on this.Absolutely fabulous recipe.Thanks!”

“This was not so wonderful for me. Made the cake as written, but used a 3-inch by 9-inch round pan rather than tube/bundt. That might have yielded better results. Ended up baking nearly 65 minutes at 350, bottom of cake is still without crumb, not-quite-baked. Not sure if I like it enough to bother with a second effort.”