I will make this again, and I will make a double batch. The only thing I did differently was to use yogurt cheese instead of sour cream. The cake was moist and not too crumbly, with a light crustiness on top. The filling was just gooey enough. I did have difficulty spreading the batter, just used my fingers to spread the top layer almost to the edges. Would be nice to have a bit more batter. We ate it warm from the oven, and it was gone in 15 minutes. My kids love it, which is an accomplishment. This is a keeper, not the traditional boring coffee cake!
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I will make this again, and I will make a double batch. The only thing I did differently was...