Reviewed: Aug. 25, 2006

Pretty good. I made this recipe in two cake pans, since I don't have a bundt pan. I just sprinkled the filling on top of each cake rather than in the middle. I adjusted the bake time to 35 minutes, but I don't think they even needed quite that long.

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JOSHKARENWOLFE

Cooking Level: Intermediate

Home Town: Medina, Ohio, USA

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Reviewed: Jul. 11, 2006

Fabulous! Everything I wanted in a sour cream coffee cake. I glazed it with a little ganache made from melting a few butterscotch chips with a little whipping cream. It was fantastic.

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joakleyjames

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Newmarket, Ontario, Canada

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Reviewed: Apr. 12, 2006

This was a good coffee cake. I would make it again. I may try and adding different ingredients to the middle layer to shake things up a bit.

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Vanessa Strickland

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Guelph, Ontario, Canada

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Reviewed: Nov. 11, 2004

Great coffee cake. Not too sweet. Really easy to make. I added some cinnamon to the glaze for added falvor. Will make again!

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SARAHLYNCH

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Reviewed: Jul. 15, 2004

Very good and soft.

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sandra1

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Reviewed: Mar. 2, 2004

Sorry to say but I didn't like this cake at all. I found it very heavy and dense. Also, I only used 2 1/2 of the milk instead of 4. The glaze is too runny with 4. Won't make again. Will go back to my usual sour cream coffee cake recipe.

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DPEZZ5150

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Reviewed: Feb. 7, 2004

This coffee cake is fabulous! My nephew said all it needed was the extra middle part of brown sugar and cinnamon! I even put double the amount in!! Very good and will be made often! Thanks for sharing.

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Dirtygurdy

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Reviewed: Jan. 15, 2004

so good. i had to bake it longer than suggested.

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LETTR6

Cooking Level: Expert

Living In: Mobile, Alabama, USA

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Reviewed: Dec. 25, 2003

Very good taste, very moist...the only thing I would change is to cut back on the milk, i found 4 Tabelspoons made the glaze much too runny, and it all ended up on the bottom of the plate.Otherwise it is very good.

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BOOTS741

Cooking Level: Intermediate

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Reviewed: Sep. 26, 2003

Very yummy, rich and moist. This cake lives up to its promise!

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BEATLEFAN1964

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Reviewed: Sep. 5, 2003

Don't know where all the rave reviews came from. It was okay – not great and I didn’t get any compliments. I guess I was looking for something similar to the sour cream cake sold in the local cafe. Will not make again.

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nic

Cooking Level: Expert

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Reviewed: Sep. 1, 2003

Loved this coffee cake. Simple to make and I like that it uses alot of sour cream. Made a really moist cake and I got to use up all the sour cream in my fridge!

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LESLEYCAN

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Jun. 17, 2003

Very good! I had ran out of vanilla and used maple flavoring instead and it was delicious! I will try with vanilla next time.

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RUTANA

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Reviewed: Apr. 26, 2003

VERY good coffee cake! Has just the right amount of sweetness. I made the glaze but instead of putting sprinkles, I sprinkled on some leftover chopped walnuts. It looked beautiful!

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ALOW

Cooking Level: Intermediate

Living In: Richmond Hill, Ontario, Canada

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Reviewed: Mar. 24, 2003

I made this for brunch this week-end and it was a very, very popular addition to my usual egg casserole, fruit salad, greens salad, and assorted meats menu. It is easy to prepare, light to eat and looks very "special" when cooked in a fluted pan. Even my two-year-old granddaughter really enjoyed it. It stayed nice and moist and the glaze was just the right amount of topping for a breakfast entree. You could easily add a few chopped nuts (pecans, walnuts, hazelnuts) to the cinnamon mixture, if desired. I highly recommend this recipe both as a breakfast/brunch item or a dessert item.

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AJRHODES3

Cooking Level: Expert

Home Town: La Crosse, Wisconsin, USA

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Jan. 12, 2003

Easy to make and tastes great. I don't think it will last long. The hardest part was waiting for it to cool.

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HEATHER_ARTISTE

Cooking Level: Intermediate

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Reviewed: Jul. 19, 2002

I added 2 cups craisins (dried cranberries) to the batter, and it was a nice twist. I think that the same amount of other dried fruit (e.g. raisins) or fresh/frozen fruit would be nice, too.

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CARRIEKLITZKE

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Reviewed: Feb. 1, 2002

It would be a lot better looking if only white sugar was used in this recipe. Brown sugar makes the cake look too dark. Also, I added some coarsely chopped walnuts which made the filling really yummy!

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TIRAMISUKI

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Reviewed: Jan. 12, 2002

This is a great batter - a very, very tasty coffee cake! I will definitely make this again.

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JANDAIZ

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Reviewed: Nov. 22, 2001

This came out wonderfully. It's not too sweet, but it's very moist. It makes a great breakfast cake. I plan on making it for Christmas morning.

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JENNIFER WYMAN

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