This is a stellar coffee cake recipe. I made it last might to take to a meeting at work today, and am glad that there was a piece or two to bring home. I took the advice of several other reviewers and used a 9x9" pan for the cake and let it bake for 45 minutes, testing it after 35 minutes. I added 2 tbsp of flour to the topping mixture and reduced the pecans to 3/4 cup (and did mix the topping with my fingers). Since I only had 3/4 cup of sour cream, I increased the volume to 1 cup with 2% milk. The result was fabulous, there was no sinking in the middle as others have described, the top browned beautifully, and the cake's taste is superb (the 1 tbsp of vanilla adds a lovely flavour). Thanks for sharing the great recipe!
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This is a stellar coffee cake recipe. I made it last might to take to a meeting at work today,...