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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed: Aug. 30, 2008
Delicious! Had all the ingredients so I decided to try this for dessert for my family and it got rave reviews. Used light sour cream but kept everything else as written.
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Reviewer:

LESLEYfromWI
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Cooking Level: Intermediate
Living In: Wales, Wisconsin, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed: Jul. 18, 2008
Very delicious and moist coffee cake. The almonds add a lovely presentation too.
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Reviewer:

Marie
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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed: May 18, 2008
A terrific recipe for a few reasons: Doesn't dirty up every bowl in the house to make, I substituted (3% fat) plain yogurt for sour cream and got FABULOUS results and third, no hard to find ingredients to hunt for. The posters who said you could use yogurt were absolutely right. Very moist and dense without seeming heavy. Best way to make it lower calorie is to share it with a lot of people!
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Reviewer:

Tita
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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed: May 3, 2008
Really a great coffee cafe. Everyone wants the recipe. I made two of these, one Almond/Apricot and one Apple/Pecan. Used pie filling and cinnamon & nutmeg & vanilla instead of almond flavoring. Both are delicious.
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Reviewer:

MYRNAA
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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed: Nov. 21, 2007
I live where I can't get sour cream as I know it, so I went with the other review's suggestion and used vanilla yogurt. I made it for a friend's birthday since he doesn't like things too sweet... I also cut down on the sugar by a bit. It could have been even less sweet had I used an all-natural brand of preserves. In any case, everybody loved it! I will definitely make it again. (I was asked for the recipe, too, and I will pass it along as soon as it's translated.) :)
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Reviewer:

weeonesmom
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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed: Sep. 8, 2007
This was excellent. I didn't have any sour cream on hand, so I substituted 1 cup of vanilla flavored yogurt instead, which worked great. I also cooked in a loaf pan instead of a bundt pan. Took a little over an hour to cook, about 65 minutes. I also made two layers of almond/apricot jam instead of one. So it was dough, alomd/apricot layer, dough, almond/Apricot layer, dough. Delicious!
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3 users found this review helpful

Reviewer:

charly
Cooking Level: Intermediate
Home Town: Austin, Texas, USA
Living In: Santiago, Santiago Metropolitan Region, Chile
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