This coffee cake is absolutely delicious. I did make one major change however; I can't STAND the taste of sour cream in my baked goods, so I usually use heavy cream, plain yogurt, or vanilla yogurt. For this recipe, I used heavy cream, but I bet yogurt would work well, too. This cake was very moist and delicious and flavorful. I also had problems with the topping sinking into the cake, so maybe next time I'll wait until halfway through teh baking before I put it on. I didn't do the foil thing either. I just used a glass pyrex. Next time, I'll use a cold stick of butter to coat it, but it came out great this time. I ate it warm, but I can't wait to try it cold. I also used 2 1/2 t of vanilla extract, and a 1/2t of almond extract for kicks. It was very tasty, but if you try almond extract be careful to use only a small amount because it can overpower very quickly. I'll be adding this one to my recipe book. Thanks for such a great recipe. DELISH!
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