Reviewed: Oct. 9, 2011

Made it as is, except I screwed up and used baking soda instead of baking powder. It made the cake rise more, but it was still delicious! I think I will make it this way from now on! It did take longer than the 35-40 minutes. After 35 minutes, I increased the oven temp to 375 degrees, put tin foil over the top, and baked an additional 20 minutes.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Charmin

Reviewed: Oct. 9, 2011

Very moist. Like the sour cream flavor but it was a bit too sweet for our tastes. Next time I will try decreasing white sugar and will add some nuts in the filling.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Matt

Reviewed: Oct. 9, 2011

Taste is great...but a 4 star because I think I slighty undercooked this cake. A little dense and "doughy" in the middle....The outside was cooked....just the middle. I did double the cinnamon/sugar/nut/butter mixture so there was pleanty in the middle and on top. Delicious flavor here....just an error on my part. I also made in a 10' springform.... I will try this again. Thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Sep. 24, 2011

My husband and friends loved this moist and cakey treat! I added about 1/2 cup more brown sugar topping mixture because my husband likes it sweet. It was everything I could do just to get him to share! :o)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

turtleheart82

Cooking Level: Intermediate

Reviewed: Sep. 23, 2011

I am sorry to give this recipe such a low rating. But it just needs a lot of work. It lacked in flavor and the 'moist' aspect of it tasted more underdone even though it wasn't (it was lightly browned on the top and the toothpick was clean). I have a stove that is less than a year old, so it wasn't my stove either. I am on the hunt for the recipe I used as a teenager. I am going to try Betty Crocker next.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Amy Cakes

Cooking Level: Intermediate

Reviewed: Sep. 11, 2011

Excellent! I used Leben (Arabic yogurt) instead of sour cream, and it was to die for. Works well as muffins too!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MarlaRose

Reviewed: Sep. 2, 2011

Made it exactly as described and it was WONDERFUL! Check my pictures. Next time I will make double the topping. I put some in the middle as well as on top.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Turbodonkey

Reviewed: Aug. 16, 2011

This is my first review ever, but I couldn't let this one pass. I had never made a crumb cake before and I absolutely LOVED this one! It was so incredibly moist, it's ridiculous. I substituted the sour cream for plain low fat yogurt to reduce the amount of fat. The only thing I had trouble with was the topping, which sank to the bottom of my pan. I read somewhere else that if you let the cake bake for 30 min and then add the crumb topping, it will prevent this from happening, so I'm definitely doing that next time. Thanks for the recipe! My husband can't get enough of this cake!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cookaholic

Reviewed: Jul. 31, 2011

batter was as stiff as cookie dough. Needed a rolling pin to roll it out in the reccomdended pan. (my mother who also made this had the same issue). So I had to add some milk to make more the consistency of cake batter. It came out alright. I've had better.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

herekitty99

Reviewed: Jun. 21, 2011

I tried this recipe and I made one modification and that was to cut down on the butter by using only a stick and a half. I have one thing to say about this cake -- it is good, good, good!

Was this review helpful? [ YES ]
3 users found this review helpful