Sour Cream Coffee Cake II

I was worried after seeing the mixed reviews, but was in a hurry, so gave it a try. I have made a lot of coffee cakes. I followed this recipe as written and it was one of the more moist ones I’ve made. Would definitely make it again.

It could have been a little moister

.. ‘Not the prettiest of coffeecakes, but I did make it to eat, not look at. All the topping didn’t dissolve, melt, whatever ya wanna call it. Some was still like it was when I put it in the oven. It formed a thin, crunchy crust that “broke” in pieces when cut. Strange. ‘Was relieved that some photos showed how dark it was. There’s a good amount of cinnamon & the lower part looks quite brown. Oh, for the topping/filling, I reduced to 3/4c sugar. I’m surprised it wasn’t too much, but it sure seemed like it 😀 Good, but not knock-your-socks-off.

So, I screwed it up because I only added half the butter it called for and ended up altering the recipe. Still turned out great! I made it gluten free.

I added cinnamon and an extra bit of sour cream to the batter. I also used pecans instead of walnuts. Because I had a taller pan I baked it for an extra 15 (I’m also at high altitude).

This was my first time making any kind of coffee cake, so I have no frame of reference for what it should have been like before it went in the oven. I thought three eggs was a little much but I followed the recipe to a T. Which is why I’m confused as to why it didn’t cook all the way through in the 40 minutes suggested in the recipe. I ended up having to leave it in for an extra 20 minutes. It turned out OK, tastes good, and it’s really crumbly, though I’m not sure if it’s supposed to be. I don’t think I’ll try this one again. There seem to be a lot of similar recipes to check out.

Delicious. I made a few modifications. Made it half brown sugar half white sugar. For the filling: I had some dark bananas so I put dollops of mashed bananas. On top of that I put a few spoonfuls of strawberry preserves. My family loved it!

I think the instructions were poorly written. For instance eggs: medium, large, extra large? It makes a difference. Flour: sifted or not. Prepared pan: grease and flour or just grease. When writing a recipe, I think you need to be specific so everyone gets the same results. The organization of the recipe was poor too. I think preparing the topping first would be a good idea, and then a description of the texture of the batter would be good too. I was surprised at how thick the batter was and was wondering if I did something wrong. The cake is in the oven now, and I hope it comes out right, but I will be re- writing it if I decide to use it again.

It is dry, dry dry. I will never make it again. Probably creaming the butter and sugar, adding eggs one at a time, etc.,using more sour cream would make a better cake. But not THIS cake.

i used the glazed walnuts and chopped them up…really added to the recipe

This was so moist and delicious! I also added vanilla, 3/4 c sour cream, and used brown sugar for the middle and top mix. I also made a glaze with 1c confection sugar, 2 tbls milk, and vanilla. Turned out perfect!

This recipe requires some fiddling. I’d increase the sour cream maybe. As it is, it’s hard to spread the top layer over the filling without pretty much stirring it in.

AMAZING! We did a double batch and it is almost gone after the first sitting. The sour cream mellows out the sweetness and makes the cake moist. We will ABSOLUTELY be made again in this household!!!

What an easy cake to make and a wonderful sweet treat. This cake is moist and delicious. (I did add a full cup of sour cream per the other reviews. That was my only change. )

Awesome recipe!!! I used 1 cup of sour cream, and pecans which I added to the cake, for the filling I used 1/2 cup brown sugar and 1 teaspoon of pumpkin pie spice, I also added two teaspoons of pumpkin pie spice to the cake and 2 tablespoons of orange juice. Very versatile recipe and easy to prepare!!!! Thanks

After reading the many reviews of this coffee cake I baked it for my family following the directions exactly. I found it to dry, dense and the cake part way to sweet. I wont make it again.

Just pulled this out of the oven and cannot wait to cut into it… smells great and looks great…Very moist but lacking the taste I was looking for… Next bake i’ll adjust the recipe by adding vanilla or almond and or use cream cheese instead of sour cream…

Best Sour Cream Coffee Cake I have made. I made extra of the topping for more in the filling and also on top. I patted large sections with wet hands to lay in the bundt pan, otherwise, it is too difficult to smooth with a spatula (as others suggested). I was asked repeatedly to make this again. Perfect for brunch, or Autumn days when the air is crisp and cool.

Much like many other folks I added one cup of sour cream and added a little bit of vanilla. The tip of wetting one’s hands and then patting down the second layer of the batter was perfect, the batter is thick which I appreciate but I am not sure how else I would have gotten it to spread evenly without wetting my hands and patting it down.
This recipe is super easy and tastes marvelous. The cake is super moist, my family loved it and it was gone before I knew it.

positively a winner! the only thing i did was use a whole container of the sour cream. i don’t live in the states and where i am, sometimes there’s just a little bit left so i used the rest of it. everyone loved it. it was easier to just sprinkle the sugar/nut mixture as it didn’t have anything to bind it together. but i used the same ingredients and followed the recipe. wonderful with coffee!

This isn’t as sweet and fluffy as I am used to with my mom’s old recipe. I think I have to keep looking.