Recipe by K. Beth
"This is a great coffee cake for any time of day!"
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1 (16 ounce) container
reduced-fat sour cream
There might a error in this.. It looked nice before it was ready to come out but dropped when it came out .. I think its too much sour cream or not the right mix of baking powder not sure but did it twice same results, most other recipes call for 1 cup 8oz not 16 but it had a good taste but very flat.. I did follow the recipe no alterations...
This baked up beautifully, and I took it to work for everyone to try. With one thing or another, I ended up not trying it, but pple were still eating it today, so it was probably pretty good (I brought it in Monday and today is Wednesday). I made three layers of the topping--there's enough to do so in this recipe if you sprinkle--because I wanted a ready made topping on the actual top of the cake. Since bundt cakes are cooked upside down, I put part of the topping on the bottom before putting the batter in. Not sure I recommend that as a lot of the sugar caramelized and stuck to the pan. Looked pretty, though! Thanks for the recipe!
I make this every Christmas morning and for special occasions. It's moist and yummy with the added fun of spice and crunch from the cinnamon and walnut topping. One of my family's favorites.
I did try this recipe. However, I used 8oz of sour cream and I added all dry ingredients which included the baking powder, baking soda, salt and flower and sifted twice. Cake was perfect and was very moist. The topping at the end.... I sprinkled it then took a knife and cut it into the batter and smooth batter over.
Loved this cake! Great texture...not too sweet. Will definitely make again but I think I'll try it with a raspberry jam swirl through the center and skip the cinnamon/nuts just for something different.
* Percent Daily Values are based on a 2,000 calorie diet.
Sour Cream Coffee Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 147
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