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 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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