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Reviewed: May 19, 2008

Excellent! I didn't have any pecans on hand, so I chopped two apples (even left the peel on). I mixed the apples with the 'topping' ingredients. I then layered the batter and topping. It was awesome! I will definately make this again. Oh, by the way...it took a couple of days for my family to finish it and it stayed moist and yummy until it was gone. Everyone loved it.

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Reviewer:

Lynna_Maria

	Cooking Level: Expert Living In: Arcade, New York, USA
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Reviewed: May 11, 2008

Everyone at work liked this recipe. I drizzled 2 T. of melted butter over the top before baking.

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Reviewer:

Shannon


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Reviewed: Apr. 12, 2008

This was very easy to prepare, and good. Next time I would increase the topping, and maybe mix it with melted butter.

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Reviewer:

Kim


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Reviewed: Apr. 3, 2008

GREAT! I've tried other sour cream coffee cake recipes and they were dry. This coffee cake was really moist! I doubled (maybe tripled) the topping so there would be lots in the middle and plenty on top. I had a hard time spreading the top layer of batter as other reviewers mentioned, but just smoothed it the best I could and it still turned out great! I'll be making this for my in-laws next week! :)

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Samantha

	Cooking Level: Intermediate
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Reviewed: Apr. 3, 2008

Good recipe. However, I think a 13x9 pan is too big. Next time I will make it in a 7x11. And I agree with the person who said to put more than 1/2 in the middle. I think it would be better to put all of it in the middle. The top was too dry. The only way I changed the recipe was to use 1 cup spelt flour to replace 1 cup of all-purpose flour. That worked well.

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Reviewer:

Ruth

	Cooking Level: Expert Living In: Milton, Wisconsin, USA
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Reviewed: Mar. 13, 2008

This will be my new official sour cream coffee cake recipe, I just love it!

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Reviewer:

Cassondra

	Cooking Level: Expert Home Town: Mountain Lake, Minnesota, USA
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Reviewed: Mar. 2, 2008

This cake is delicious! I had some 10 minutes after it came out of the oven, and it was delicious... Moist and sweet! I substituted a small amount of butter in favour of more sour cream, used walnuts instead of pecans (they were on hand) and I would suggest putting more than half of the topping in the middle section, purely because it makes the cake a bit easier to eat. :)

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Reviewer:

J.Huggett


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Reviewed: Feb. 25, 2008

My family really enjoys this coffee cake and it gone the same day that I make it!

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Reviewer:

Brendajean


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Reviewed: Feb. 4, 2008

This was a big hit at my house. Quick and easy.

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Cath in Georgia

	Cooking Level: Intermediate
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Reviewed: Jan. 24, 2008

A perfect cake, moist and delicious. I have made variations by spreading a few spoonfuls of boysenberry preserves between layers of batter, and also by skipping the filling entirely and adding 1/4 cup of cocoa powder to the batter. YUM!

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Kara Shallenberg


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Reviewed: Jan. 23, 2008

This coffee cake recipe is another example of "less is more" and "the simpler the better." This is a classic, no frills recipe that, because of the sour cream and butter, I knew would be likable before I even tried it. Still, I wanted to play around with it, so I sandwiched a can of peach pie filling in between the layers, keeping everything else the same, and it was just delicious.

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Reviewer:

naples34102

	Cooking Level: Expert Home Town: Milwaukee, Wisconsin, USA Living In: Mequon, Wisconsin, USA
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Reviewed: Jan. 20, 2008

Very moist and delicious. Doubled the topping and used walnuts.

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Reviewer:

GRINGORN


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Reviewed: Jan. 18, 2008

This recipe is AWESOME! Ive made this a few times for breakfast/brunch get togethers but I leave out the pecans because I am alleric to them. I have also used apple pir filling and spread it on top of the cinnamon sugar filling before spreading the remaining cake on top. It is SO good!

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Reviewer:

Jenn

	Cooking Level: Expert Living In: Gasport, New York, USA
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Reviewed: Dec. 16, 2007

This recipe was fast and easy! Perfect the first try.

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Reviewer:

Jodi


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Reviewed: Nov. 8, 2007

Yummy! I mixed in some melted butter to the streusel mixture before sprinkling it on so it would be nice and moist. The family's been eating it all day!

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Reviewer:

Tapring

	Cooking Level: Intermediate
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Reviewed: Nov. 4, 2007

This worked well in a 9 x 9 pan. It's just plain delicious!

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Reviewer:

Farm Wife


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Reviewed: Oct. 13, 2007

This is a brilliant coffee cake. I used whole wheat flour instead of white. I also use 1/3 to 1/2 cup of honey instead of the sugar, and decreased the amount of sour cream to make up for the increased moistness from the honey. The topping is too sweet for my family's taste, so I create replace the sugars with a smaller amount of honey or maple and use flour to make the mixture crumble.

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Valerie

	Cooking Level: Expert
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Reviewed: Sep. 30, 2007

I used fat free sour cream and walnuts instead of pecans and it turned out really well. I wasn't sure if it would since the batter was so thick and sticky. It was very hard to spread into the pan ('pour' is definitely not the word for it). very moist and tasty!

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AMEE16

	Cooking Level: Intermediate Home Town: Portage, Indiana, USA Living In: Valparaiso, Indiana, USA
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Reviewed: Jun. 10, 2007

The batter is a little thick, but it came out very moist and delicious -- I loved it!

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Reviewer:

Claire


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Reviewed: Apr. 7, 2007

This is a good basic coffee cake. The top layer was a little "fiddly", but using the technique that the prior reviewer recommends, it worked well. (I did smooth mine out the best I could on top before adding the sugar topping). The baking time was perfect for my oven. The guys at my husband's office devoured it all.

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Reviewer:

COOKIN LADY

	Cooking Level: Beginning
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