Reviewed: Jul. 6, 2009

I made this twice just as written, except the second time I didn't have any sour cream, so I used buttermilk and a little extra butter. Both times it was super moist with just the right amount of tang to balance the sweetness. I want to try it again using blueberries or other fruit, but the recipe really is fine as is!

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JoyBuck

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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Reviewed: Jul. 2, 2009

This coffee cake is amazing! People raved about it and best yet my mother-in-law rated it a 10!

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trevelynzx

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Reviewed: Jul. 1, 2009

Amazing!!! I used this recipe to make muffins and they were soooooooooooooooo good!!! Excellent recipe!!! Don't change a thing!!!

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Deava

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Reviewed: Jun. 29, 2009

This was good...moist, good topping. I don't LOVE coffee cake in general, so that's why I didn't give it 5 stars (it has to involve cholocate chips to be a 5 for me :).

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Tiina

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Reviewed: Jun. 16, 2009

very yummy. I didn't make many changes, just took out 1/4c. butter and put in 1/4c extra sour cream. I would put more cinnamon in next time, maybe into the cake batter too.

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beckyw

Cooking Level: Intermediate

Home Town: White Cloud, Michigan, USA

Living In: Houghton, New York, USA

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Reviewed: Jun. 14, 2009

This is super high in fat, calories and sugar so I wouldn't make it too often but it's a great treat. My kids had a sleepover last night and I made it for breakfast and it was a big hit. I used a bigger pan and was worried that it wouldn't have enough topping so I doubled it (thinking my sugar loving kids wouldn't mind!). It was WAY too sweet with double the topping. Even the kids said there was too much brown sugar topping. Leave the recipe as it is and it's perfect. Very moist and rich. The only change I made was to use almond extract since I was out of vanilla. Great recipe!

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POETTE

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Reviewed: Jun. 8, 2009

was a huge hit at the office!! i felt extremely guilty though while i was eating it because i knew how much butter and sugar was in it.

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SCHMELLYK1

Cooking Level: Beginning

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Reviewed: May 25, 2009

My female child made this for breakfast this morning--she doubled the topping ingredients and baked it in about an 11" X 15" pan--delicious!

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wayschool

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Reviewed: May 24, 2009

This is good but the ingredients are so insanely fattening. Tasty, but not sure if it's worth the calories.

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Delish

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Reviewed: May 16, 2009

Wow! This has to be the best coffee cake I ever had! Normally when I think of coffee cake I think of dry, crumbly really sweet cake, but not this. So moist and delicious! I made this in a square 9x9 pan and it came out perfect. Will make this again and again and again!

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blue182

Cooking Level: Intermediate

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Reviewed: May 12, 2009

Added blueberries to the first layer and fired up a cup of coffee. I could have handled a little more of the cinnamon topping-next time I will double it. Delish!

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dra

Cooking Level: Intermediate

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Reviewed: May 4, 2009

Fantastic!!! So light fluffy and delicious!

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Linda

Cooking Level: Intermediate

Home Town: Ballston Spa, New York, USA

Living In: Camden, North Carolina, USA

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Reviewed: May 3, 2009

This recipe was excellent! I like the sweetness so I doubled the topping recipe! My husband took some to work and they LOVED it! Easy and quick! Thanks to whoever posted the recipe ! YUM YUM

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donna

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Reviewed: May 3, 2009

The first coffee cake I have made and it was absolutely delicious and very easy to make. Only made two slight changes. Didn't have cinnamon in the cupboard so used some instant coffee instead in the topping mixture and instead of half the mixture in the middle I put a third in the middle and the rest on top. I'm a big fan of coffee cake topping. A wonderfully moist cake and especially delicious served warm. The best coffee cake my husband has ever had. (and he's had alot of coffee cake)

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nnn

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Reviewed: May 2, 2009

Moist & fantastic! The sour cream keeps it from being too sweet - and helps it to be SO moist & fluffy. Great recipe!

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ANGEMAM

Home Town: Sandy, Utah, USA

Living In: Mead, Colorado, USA

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Reviewed: May 1, 2009

This recipe is fantastic. I have made 3 times with minor adjustments each time to find the perfect cake. I have discovered a few things... 1) the butter needs to be softened properly (don't try to rush it if the butter is still too cold.) 2) I recommend cake flour instead of all-purpose for the cake (I still use all purpose for the topping.) The cake flour gives it a lighter texture that really does make a dramatic difference in the finished product. 3) I still haven't found the perfect baking time: I did convection at 325 for about 35 minutes (not done enough) and 340 for 40 minutes (a bit.) So next I'll try Convection 325 for 45 minutes. 4) I also doubled the recipe for the topping but had some left over -- used maybe 1.5x.

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jbo

Cooking Level: Beginning

Living In: Elmhurst, Illinois, USA

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Reviewed: Apr. 30, 2009

great texture. Still cant find a coffee cake recipe with a great crumb topping. Good cake though.

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gigijack

Cooking Level: Intermediate

Home Town: South Jordan, Utah, USA

Living In: Apache Junction, Arizona, USA

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Reviewed: Apr. 26, 2009

MMMM!! I made it a big lighter by using 1 1/2 cups of low-fat sour cream and 1/2 cup butter. I brought it for a morning meeting at work and even my dieting co-workers had a couple of slices... so yummy. Once I made it with 1 cup of mixed frozen berries and it was good too. Much better the next day so if you can, make it the night before you plan on serving it.

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amy

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Reviewed: Apr. 26, 2009

Made this for an addition to a Sunday brunch and it was better than expected. Everyone loved. I made as is. I am not sure what people are looking for in a coffee cake, but this recipe delivered as a classic sour cream version.

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dbray

Cooking Level: Expert

Home Town: Eureka, California, USA

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Reviewed: Apr. 24, 2009

This coffee cake is fabulous. Every time I make it someone asks me for the recipe. As suggested in many other reviews, I doubled the "filling" and it turns out perfectly.

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