Sour Cream Coffee Cake Recipe Reviews - Allrecipes.com (Pg. 1)
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: Sep. 26, 2014
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.
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Reviewed: Mar. 8, 2015
I made this recipe with fat free Greek yogurt instead of the sour cream( I've found it works well in most things). It was wonderful! Great texture and flavour. I was a little concerned about the 16 ounces of sour cream ( yogurt in my case) after reading some of the comments but went for broke and put it all in! Beautiful!
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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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Reviewed: Mar. 19, 2015
I had almost 2 cups of light cream that had soured, so I looked for something to make with it. This cake was delicious! I only made 2 substitutions: brown sugar for white and pecans for walnuts in the filling. The cake was incredibly moist with a smooth texture. I made it in a bundt pan, but next time will bake it in a regular tube pan. You'll want the streusel caramelized on top! BTW, it took about 55-60 minutes in this type of pan. For the sake of your thighs, don't make this too often! It's hard to resist another slice.
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Photo by luv2cook

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA
Living In: Bel Air, Maryland, USA

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Photo by pomplemousse
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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Photo by pomplemousse

Cooking Level: Intermediate

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

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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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