Sour Cream Coffee Cake IV Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Aug. 26, 2006
This coffee cake was moist, mildly sweet, and had a beautiful crumb texture. I've already made this several times and have made it a "regular" on the weekend breakfast menu. I sometimes put in some fruit in the middle layer, with a little cinnamon and brown sugar, then put the remaining cinnamon mixture on top with some pecans.
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Cooking Level: Expert

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Reviewed: Aug. 6, 2006
This was great! It raised well and had a tender crumb. I substituted brown sugar for the topping and must confess.....doubled the topping! Thank you Terri, for posting a tasty and economical recipe!
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Reviewed: Apr. 9, 2006
This was very easy to make and very tasty, however I think that brown sugar would be better for the cinnamon sugar mix that is put on top and in between the layers. I would also add a few toasted nuts to the topping to make it extra yummy. Overall, a winner!
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Cooking Level: Expert

Home Town: Apex, North Carolina, USA
Living In: Pittsboro, North Carolina, USA

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Reviewed: Sep. 26, 2005
I made this yesterday and only have 2 pieces left. I doubled the recipe and put it in a 9 x 13 pan. I added margarine instead of the shortening. I did not put in half of the batter first I spay coated the pan and put all of the batter in. Then I generously shook the cinnamon and sugar mixture over the top. I also took a knife and made swirly movements till it was all the way through the batter then I shook more cinnamon sugar on top. This was liked by all the boys as well as Hubby and I. I will definitely make this again. Thanks Terri for the good recipe.
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Photo by Dawn Raegene Mendenhall Scott

Cooking Level: Expert

Home Town: Xenia, Ohio, USA
Living In: Lebanon, Kentucky, USA

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