Breakstone's and Knudsen Family of Products
Original recipe yields 24 servings
Based on a 2,000 calorie dietSee full nutrition
5 stars is an underestimation! Unbelievable, sign me up as an addict but after i replaced the sour cream with yoghurt, reduced the butter to 1/2 cup, and the sugar to 1 and a 1/4 cup. I've neve...
This is SUCH a great recipe!! As a matter of fact its so good it's now the only coffee cake I make because everybody wants it!.. Sometimes I add a good scoop of blueberries too.. not too much or...
Awesome! Used Greek yougurt, since didn't have sour cream and it was yummy. Will try with sour cream next time. Don't have tube pan, so used 8" spring pan and baked for about 1 hour - still mois...
This is good but I only gave it only 4 stars because I like "Amazing Pecan Coffee Cake" from this site a little better. My preference is that coffee cake is a little more crumbly with a lot of ...
Simple recipe with great results. Drizzled the finished cake with a simple glaze (1.5c powdered sugar, 3T. milk) as opposed to sprinkling with powdered sugar. Will definitely make again!
This was wonderful! It stayed moist and just as delisious as the moment I took it out of the oven. Thanks for sharing!
i would put a tad more brown sugar/pecan mixture in the middle but the cake itself was probably the fluffiest i've ever made
This cake is very moist and tasty. If you're used to more of a crumbly topping type of cake though, this one probably won't give you exactly what you want without modification.