Make-Ahead Sour Cream Coffee Cake

I made this recipe exactly as written, except I made it right away and did not put in in the fridge overnight. I should have reduced the baking time because it was slightly dry after 35 minutes. It was a delicious cake and I will definitely make it again!

Fabulous . Moist. Made exactly as recipe directed.

Turned out pretty good. Made as recipe calls for except reduced nutmeg out of personal preference. I do think next time I make it I will add some extract in the batter, either vanilla or maybe almond for some added flavor. I will also reduce the brown sugar to about 1/2 C and increase the pecans. I baked it for 35m and it was a minute or 2 overdone. Next time I will check after 30m.

I am an experienced baker. I followed the recipe exactly. The cake was still liquid in the center at 35 min. After another 25 min it was still runny in the middle. It seemed so simple that I made it to take to a brunch without trying it out first – bad idea!! Usually I find your recipes work out. Not this time!!

Made this 4/29/23, refrigerated overnight and baked 4/30/23 am. It is really good and smelled great baking. Used 9×13 dish. Only change was to make some extra topping. Put 1/2 batter in pan, light layer of topping. Remaining batter , rest of topping. Definitely a keeper to make regularly . Easy recipe. Thanks very much

This came out beautifully. I followed the recipe verbatim. I will definitely retain this for future use.

Yes no pecans added chocolate chips

I was skeptical at first because the batter was really thick but I put this straight into the oven from the refrigerator and it rose beautifully. 10 out of 10. Only thing I would deviate from is to half the amount of nutmeg. It was a bit intense.

I really shouldn’t rate the cake as I decimated the recipe. I’ve been doing my best to finish off my Busch Light beer, because I’m boycotting Anheuser Busch. This of course takes my cooking experiences into the drunk level. Which more often than not ends up in a dismal failure. Unlike my drunk spaghetti which is a family favorite. I tried to stay true to the recipe but I wasn’t happy with the batter. It was very thick. So the next think I know I’m haphazardly adding flour, eggs, butter and milk. I was left with enough batter to make two cakes. For the topping I put peanuts and almonds in my food processor and did a slight grate. At this point measuring instruments had taken a back seat to my built in measuring system. My right hand. I grabbed a few fistfuls of brown sugar, the nuts, nutmeg and cinnamon to taste. I baked both cakes immediately at the required 36 minutes @350* and let them rest in the oven as it cooled. So total cook time was probably more like 72 minutes. What I was left with was a very attractive but very dense cake that probably registered at number 46 on the periodic table of elements. So I not only had a semi flavorful cake that paired well with my Texas Pecan coffee. I also had a paperweight for my desk. I think I’m going the other way with my next cake and leave this recipe to the sober people.

It was an easy put together cake fast. However, notice batter got very thick, added little milk till batter smoothed out till spreadable.

Have made the batter and will bake it in the morning, but I’m a bit puzzled about the consistency of the batter. It’s like cement. Followed the recipe to the letter and when I added the flour mixture to the wet mixture, then stirred it, it went from loose to cement. Did not pour out of the bowl into the pan. It’s very stiff and I had to spoon it out, then attempted to spread it to the edges and the corners, with not much luck, being also afraid I’d screw up the pan prep. Seems there may be a “liquid” ingredient missing from the recipe, because it’s the furthest from a pourable cake batter and the instructions do say (Step 5) Pour the batter into the prepared baking dish. I’ll cover it and put it in the fridge for the morning and “hope” that the heat from the oven softens/liquifies the batter and it spreads to the edges and corners. Will re-review after it’s done. Hope I haven’t wasted time and money on the ingredients. Photo is of the raw batter/cement in the pan.

This cake was delicious! I didn’t have pecans, so I substituted walnuts. I also tried it without letting it sit overnight…turned out great and has been requested again

So easy and so tasty! I make this for every Christmas morning at the request of my daughter-in-law. She says it tastes like Christmas! I don’t think you could get a much higher compliment than that. Make an overnight breakfast casserole to go with this and your morning will be quick and easy. The only very small change I made was I swirled some of the toppng into the cake. It seemed like a lot sitting on top so I gave it try and it worked great!

Absolutely delicious. I was worried about the amount of nutmeg used because of how strong the taste is but please try it as written. I wouldn’t change a thing. The nutmeg gives it a great taste. I made more of the topping because you can’t have enough sugar but what a great recipe.

Moist and tasty and easy to make.

I followed the recipe as written–way too dry. Imo tho.

Looking a weekend brunch cake? This can be made ahead and put in the oven in the morning. Wonderful to wake up to. The aroma fills the house. Your family and guests will love it.

Followed recipe but didn’t turn out at all, stuck in my bundt pan and was undercooked even though left for ten more minutes. But maybe blame this cook, the recipe sounded amazing, I just won’t be baking it again

Update on the recipe. I made it the night before and popped it in the oven when I got up. Brought it to pot luck. Next time I would like to incorporate the topping into the mix so it’s like a swirl. Maybe use a bundt pan. Next time I’ll try adding a little vanilla extract.

I am making it again tonight.

So easy and so yummy to make. Several friends have asked for the recipe. It makes no difference if made the night before or the morning of, but having that option is great.