This is my third time making this coffee cake, the first time, I followed the directions exactly, but when I got to the last step of adding half the topping, it didn't cover the 8.5 x 11 inch pan at all like the photo. I mixed up another batch of the sugar topping and added about half to fully cover the cake. Unfortunately, the cake was too sweet. I tend to agree with other reviews that 9 x 13 would be WAY too big for this recipe.
Second time, I used a bundt pan, and did half the batter, 1/2 of the topping, then added 1 tsp. of flour and maybe a tbsp. melted butter to the remaining topping to make it more streusel-like. Much better, but still not as thick as I prefer budnt cake to be.
Third time, I did the recipe x .5 (instead of 1/2 c butter, did 3/4 c., 1.5 c. sugar, 1.5 c. sour cream, etc.) although I kept it at 2 eggs. Did the topping as I mentioned above (half dry, the top half with some flour and melted butter) and it was perfect! This filling is so good! The topping is great, but I dislike too much sweetness, and the one and a half recipe for the filling is perfect in a large budnt pan. I gave 5 stars for the excellence of the sour cream coffee cake recipe, the topping needed a bit of a tweak, but with the proper pan and the addition of some melted butter and flour (no biggie) it comes out super moist and delicious. Perfect with a cup of coffee on a Sunday morning.
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This is my third time making this coffee cake, the first time, I followed the directions...