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Sour Cream Coffee Cake Recipe

Sour Cream Coffee Cake

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (342)

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Average Rating:

Total Reviews: 342

Showing 91-100 of 342

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  • on July 19, 2011

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    I absolutely LOVED this. I doubled the streusel like others recommended and it was great although the streusel turned out salty =/ I might recommend just using half the salt in the streusel. I used regular flour because i didn't have cake flour and it turned out great. I cant wait to try it again with the cake flour. I also will probably use almonds next time but the walnuts were really good in it too. My husband is stuffing his face with it as i type. :

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  • on July 17, 2011

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    My Hubby found this recipe and asked me to make it for him. I baked this for the first time this morning and we loved it! I used regular flour instead of cake flour. Next time I will use almond flavor in the glaze instead of maple.

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  • on July 15, 2011

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    OK so I made this this morning and doubled the streusel topping as many commenters suggested. It was a DISASTER- all runny and soupy. I am thinking that I should have just doubled the dry streusel ingredients NOT the butter. Otherwise looks like it would have been a delicious dish!

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  • on July 12, 2011

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    I made this cake for our monthly class breakfast. It was delicious! Everyone loved it. I did put 3/4 cup of the dark raisins in it instead of the golden raisins since I already had them on hand. I didn't see any difference. I Never tried any of Ina's recipe that I wasn't completely satisfied. Thanks again Ina

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  • on July 07, 2011

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    I loved this recipe! I used cake flour and my family went gaga over it. I didn't have a tube pan, I'll have to go get one for presentation, but it all worked out in a sheet pan.

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  • on July 02, 2011

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    Sounds like a great recipe. Did everyone actually use cake flour?

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  • on June 29, 2011

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    My sister who lives in NJ told me about this fantastic recipe and she was right! Ever since I made this cake it's always been a winner. Good for gluten free substitution as well, the recipe is very forgiving!

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  • on June 18, 2011

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    Freezes excellently. I tend to double the recipe and make four smaller coffee cakes. I freeze whatever I don't need for later occasions. The cake is very versatile: great sliced, toasted, with fruit or whipped cream; excellent by itslef with a cup o' something. When sad and dry and almost inedible--almost--I layer it with fruit or jam and whipped cream and liquour of some sort... an all-around excellent thing to make and have in the freezer at the ready.

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  • on June 16, 2011

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    I've made this coffee cake three times so far, and it always comes out perfect. I opt to not make the glaze, and I don't use walnuts. My family loves lots of streusel, so I doubled the amounts, and baked it off. It looks so perfect; almost store bought!

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  • on May 24, 2011

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    easy and very good

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