Reviewed: Nov. 10, 2009

I have tried many recipes from this site but never taken the time to stop to review one...until now! OMG! This cake was dreamy. I didn't have any butter and had to substitute margarine. We did reduce the amount to 1/2c instead of the listed 1 cup of butter. We also used another reviewers tip and added 1/4c more sour cream to make up for the butter. It was, by far, the best coffee cake we have ever eaten! I may try this with light sour cream to cut some fat and calories but it was worth the splurge!

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NOMADDAMON

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Reviewed: Nov. 9, 2009

I used half whole wheat flour, used only half the amount of white sugar listed and doubled/tripled the vanilla (I didn't really measure it, but used at least 1 teaspoon), but kept the other ingredients the same. The result was a super moist, delicious coffee cake that I can't get enough of! One mention: I have no idea how anyone could double or triple the topping. I almost had too much using the amount called for. I was DEFINITELY glad that I cut back on the sugar in the cake batter, as it would have been MUCH too sweet if I hadn't with the topping! I will definitely make this time and time again!

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Jodi

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2009

I didn't have enough sour cream so I substituted half a cup of vanilla yogurt. The cake was moist and really good!

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More gravy please

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Reviewed: Nov. 3, 2009

Good coffee cake. Only issue, thought the sugar was too much , so I cut it down to 1 cup as I was adding sliced apples as a topping. Turned out wonderful!

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WonderWoman

Cooking Level: Expert

Home Town: Brampton, Ontario, Canada

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Reviewed: Oct. 30, 2009

Way too sweet, other than that really good.

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suaya415

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Reviewed: Oct. 28, 2009

Very good. I doubled the topping so I'd be sure to have enough.

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Laura

Home Town: Austin, Texas, USA

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Reviewed: Oct. 25, 2009

This cake is fabulous. My husband has always been a huge fan of the Starbucks coffee cake, and he couldn't stop raving about this! It stayed moist and delicious, and was completely finished within a couple days. The only adjustment I made was to use Light sour cream. Thanks for the great recipe!

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BBackus

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Reviewed: Oct. 25, 2009

I sampled this coffee cake when a friend's mom made it. It was so good that I made sure to get recipe directions. When I made it the batter was quite thick, so I added milk, tablespoon by tablespoon until the consistency seemed right to me; all in all I added ½ cup. I brought a Sour Cream Coffee Cake to a party and boy - did it disappear fast! I looked up the origin of this recipe and found it here. Thanks to Jan Taylor for submitting it!!

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ctmom05

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2009

This is such a forgiving recipe! I didn't wait for my butter to get to room temperature. I used grey sea salt that was too chunky (didn't have reg. salt). Even with these "user" errors, the coffee cake was fantastic. I can't wait to make it again correctly :-) Yum, yum, yum!!!!

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NAPOLIMOM

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Coronado, California, USA

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Reviewed: Oct. 12, 2009

This coffee cake was very moist and loved the cinnamon topping! Will make this again for sure!

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Monica

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Reviewed: Oct. 11, 2009

The recipe on its own was fabulous, the only change I made originally was for convenience (had greek yogurt but no sourcream). The second time I made this I added apple pie filling(chopped up) from the can into the cake park and did the rest as the recipe calls, It was amazing, the best applecake recipe I ever made, supermoist

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dana

Cooking Level: Expert

Home Town: Kokomo, Indiana, USA

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Reviewed: Oct. 10, 2009

Very good, took it to work and got to many compliments to count. I added 1/2 a block of cream cheese to the filling and WOW! You should try it too!

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BronsonsMom

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Reviewed: Oct. 1, 2009

We at it for Dessert it was soooooo good!

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COLEY2

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Reviewed: Sep. 30, 2009

This recipe is fantastic, very easy to make. I tweeked the recipe using cake flour in place of all-purpose flour. It is so good, it only lasts a few days.

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AllisonP83

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Reviewed: Sep. 23, 2009

Wonderful! My first try at coffee cake and a HUGE success. Moist and delicious, everyone loved it. Can't wait to make it again. I also doubled the filling/topping and it made all the difference.

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love2serve

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Reviewed: Sep. 16, 2009

This cake is fabulous, and the possibilities are endless! I mixed some canned pumpkin with brown and white sugar and cinnamon, cloves, freshly ground nutmeg, and spread it on top of the crumb filling...YUM!!! Also, I used br & wh sugars, and half AP, half oat flour, and spices listed above in with dry ingredients, as well. Since I only had butter that was frozen solid, homemade applesauce (the same amount as required for butter) was my substitute. Can wait to play with this one some more!!!

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Bella

Cooking Level: Expert

Living In: Grand Rapids, Michigan, USA

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Reviewed: Sep. 15, 2009

This cake is sooooo good!! Very very moist. I love the filling, definitely don't double it, it would be way too sweet! But wow, the actual cake is amazing!! I might cut out the filling mixture entirely, the cake was that good alone! Oh, and I baked mine in a tube pan, so I had to add about 15 minutes to the baking time. I just checked every 5 minutes to see how it was coming along.

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bakingaddict

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Sep. 14, 2009

My 16-year-old is crazy about this - I cut back the butter and added more sour cream - in order not to get another measuring cup dirty I just use a 12 oz container or guess at the amount from a big container of sour cream. I put blueberries in the topping and they liked that also.

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Rita

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Reviewed: Sep. 12, 2009

I tried! Had some sour cream almost out of date so looking for a recipe for something easy, found this. Sorry, it was very dense for some reason. Did it in an 8x8 pan (there are 2 of us) and it really got dark around the edges before the center was done. It does taste great! Just not moist and fluffy like we love in a coffee cake.

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PatB

Cooking Level: Intermediate

Home Town: East Amherst, New York, USA

Living In: Trenton, Florida, USA

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Reviewed: Sep. 12, 2009

Try this to make it healthier! Whole wheat (or half wheat if you prefer), light sour cream, and here’s the clencher… white beans! I did ¼ cup butter and ¾ cup white bean puree. This adds fiber, protein and an enzyme that cancels out sugar! With the whole wheat and beans, I up the baking powder by about 30%. It turned out really moist, sweet and just the right blend of dense and fluffy. My favorite method with the white beans is the blender. (Cook up a batch of beans, and throw them in the freezer, they will be ready and easy whenever you need them) Combine all wet ingredients and beans in the blender and blend until smooth. This is definately going in my recipe book!! Thanks

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DOROTHYOLSEN

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Sour Cream Coffee Cake III

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