Reviewed: Dec. 24, 2008

This is the best (I mean the best) coffee cake I have ever tasted! It was so easy to make, I did double up on the topping and baked it in a bundt pan for hour. I will definately make this again, this is a keeper. This cake is way better than Starbucks coffee cake. Save your money and make this instead!

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honeycooker

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

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Reviewed: Dec. 22, 2008

This was a very tasty cake...I like sweet cakes but this one is pretty sweet, for sure. I read in some reviews to possibly add more baking powder, and I did. My cake was quite fluffy with the added 1/4 tsp more powder. I also made this cake in an 8X8 pan which was a mistake. The cake took almost twice as long to bake and the edges were uneatable. Otherwise, it was very moist and like I said before, Very Tasty.

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PrettyPrincessValerie

Cooking Level: Intermediate

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Reviewed: Dec. 1, 2008

WOW was this good - so moist and rich. This keeps very well in the fridge and is great heated up briefly in the microwave. I will definitely use this recipe again when i have extra sour cream lying around.

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Christina W.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Nov. 30, 2008

Absolutely Awesome. The only thing that I'll do different next time is add more filling like others have suggested. My husband said it was "" good. I gave some to my parents and they were totally impressed as well. My non-dairy allergic kids raved about it's taste as well. I'd have to say that this is my most favorite cake ever. And that's really saying something, because I've made some pretty awesome cakes. Thanks to whom submitted it.

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Ann Marie

Cooking Level: Expert

Home Town: Clawson, Michigan, USA

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Reviewed: Nov. 27, 2008

~Pretty good, I made two one with a ittle less sour cream and it wasn't a wet.

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Sheila McDonough

Cooking Level: Beginning

Home Town: Hanover, Massachusetts, USA

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Reviewed: Nov. 24, 2008

Very moist, buttery and chewey edges. This is very sweet so I will probably cut out some sugar next time. I made the recipe exactly as stated and found there was enough crumb topping for my taste. The only problem I had was that it took at least 50 minutes in a 350 oven using a 9x13 pan as suggested. I kept checking it and the middle just would not cook. I've never had that happen before so I just kept an eye on it and hoped for the best. I'll definitely make this again.

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jbds

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Reviewed: Nov. 16, 2008

Great cake! The only things I changed were I halved the recipe and was out of the spices for the topping so I made the topping without. Halving it was fine, still a moist yummy cake. Skipping the spice was not a terrible mistake. But I wouldn't recommend it or do it a second time, I'd skip the topping instead. I tend to never do the topping in the middle part on these kinds of cakes either, just for reference.

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Mitzi

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2008

I could give this 10 stars, it is THE BEST coffee cake. I add pecans to the mixture and half way through the cooking time I take it out and sprinkle just a little cinnamon and sugar on top. It is even better the next day!!!

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javagal

Cooking Level: Intermediate

Living In: Springfield, Ohio, USA

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Reviewed: Nov. 11, 2008

This was SUPER good, and I agree with other chefs -- double the topping!

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Stephanie

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Reviewed: Oct. 20, 2008

I was a little disappointed with this cake. There was very little rise in the cake (I made sure not to overmix the batter so I don't think it could have been that), and I found it way too sweet. It's not a bad cake for a real sweet-tooth, but I like more of a soft, moist, crumby coffee cake, and this was very dense and sugary.

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pixie_trickster

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Reviewed: Oct. 19, 2008

Good but not great.

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Vicki

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Reviewed: Oct. 14, 2008

Have made this recipe many times, what a great way to use up leftover sourcream. It's moist and delicious. A fantastic go to recipe for brunches and get togethers.

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mommyc123

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Reviewed: Oct. 9, 2008

This recipe is great real moist. I doubled the crumb topping like someone suggested. Real easy to make. Family, co-workers and the employees at my sons daycare loved it!!!

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Hawaiian Deelit

Cooking Level: Intermediate

Home Town: Makakilo, Hawaii, USA

Living In: Kingsland, Georgia, USA

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Reviewed: Oct. 4, 2008

After reading all of the reviews this has, I decided to just make it as stated. I'm glad that I did, cause it is wonderful! The only thing I did differently was to bake in a 10" springform for about 45 minutes. This is perfect and I will definately make this again! Thanks for a great recipe!

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countygirl28

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2008

After 4 times of making this as is, I decided to change it a bit. Another 4 tries I've settled on the improvements. The original is too dense for my tastes - it was difficult to get the center really done. Here's my changes: reduce to 3/4 c butter reduce to 1/2 c sour cream add 1/2 c applesauce This produces a lighter texture more open crumb cake. Still very moist.

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SJMARQ

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Reviewed: Oct. 1, 2008

I loved this as is! I made this in two smaller loaf pans. It did take a little longer to bake-I just kept and eye on it. I did add 3 tbs of ground flax & a carton of large blueberries to it. They were excellent. Do grease and FLOUR you pans. Mine tried to stick even though i greased them. Next time I will flour as well. Enjoy!

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georgiaviking

Cooking Level: Intermediate

Living In: Unionville, Pennsylvania, USA

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Reviewed: Sep. 28, 2008

Yum! My only bummer was that my crumbly topping wasn't crumbly at all. Not sure what I did wrong. I then added a sugar glaze topping like someone suggested and it tasted like a cinnamon roll! We liked it anyways.

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Lil Mermaid

Cooking Level: Intermediate

Home Town: Mansfield, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Sep. 27, 2008

Very moist cake and very easy to make. I might add some fruit or something else next time, my boyfriend thought it needed some more flavor.

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andrea

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2008

This was good, but a little too sweet for my taste. And I love sweet stuff, so that's saying a lot. I took the other reviewers' advice and doubled the filling, which is definitely the way to roll. Mine took about 45 minutes to bake. The final product was very moist. If I make this again, I'll cut down on the white sugar.

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