|
Sour Cream Coffee Cake II
I love this cake!! I do have a few changes that work better for me than the original recipe. I use brown sugar instead of white for the filling. I also put close to a cup of sour cream rather than a half cup. Then I add a half cup of milk to thin out the batter a bit. It always comes out so moist.
0 users found this review helpful
|
Reviewed On:
Aug. 31, 2009
|