Sour Cream Coffee Cake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 6, 2014
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...
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Reviewed: Nov. 6, 2013
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!
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Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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Reviewed: Jun. 1, 2014
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.
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Reviewed: Mar. 10, 2014
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.
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