Sour Cream Coffee Cake

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Really liked this cake but it did tend to be a bit dry so I added 2 peeled, chopped, Granny Smith's to the middle streusal layer and found that to be really perfect. Great flavor and the extra moisture that I think was needed for this cake.

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I have made this coffee cake many times. It is absolutely amazing. I look forward to giving it to family on Christmas Eve to take home and enjoy on Christmas morning. My children will ask for me to make this. I have also made this for a brunch that I hosted and everyone wanted the recipe. I can always count on Ina, thank you once again.

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This is outstanding ! the best sour cream cake i have made.
Thank you Ina. i have made it twice, with a.p. flour and cake flour,
it is excellent with both.

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This is going to be my go to recipe for coffee cake from now on! Very moist and delicious. Thanks Ina.

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This cake was amazing. I made this for a work function and it was all gone in less than an hour, the other sweets still had plenty left. This cake had the perfect amount of sweet and very moist. I will be keeping this in my go to receipe book. I did use the maple drizzle but after tasting it I added a teaspoon of cinnamon for a little extra flavor and drizzled it over the cake for looks. It gives the cake that extra wow factor for presentation but does not add to the flavor of the cake at all. So if you are trying to make the cake pretty add the drizzle otherwise you can leave it out. I love this cake!

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This is a great coffee cake, I look forward to making this one again soon. I made it in a bundt pan, very pretty under my glass domed cake pedestal. All though it wasn't there long to look at, that's why we make them though right? Hubby shared with the horse shoer, best treat of his day. I cooked exactly 1 hour & it was perfect. I did not have cake flour, so I took out 2 tbs. of ap white and added 2 tb cornstarch as per box directions. I also did not have room temperature eggs, they came right out of the refrigerator, also my eggs were not XL, so I use 4 eggs instead of three, per another reviewers recommendation.

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This cake is a winner and is my new sour cream "go to" recipe. Made one and it was finished within a day -- and, by the way, it is a big cake. I hade to a second cake the next day -- it barely lasted a day. I had no problems with the recipe. I look the advice of one reviewer and added an extra egg for the second cake and used regular flour -- no meaningful difference. This cake delivers as promised -- both cakes were moist. Only one caution -- 1 hour cooking time did not seem to be enough (perhaps it's my oven but I suggest testing with pick -- my 2 cakes baked for 1 1/4 hours.

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classic traditional sour cream coffee cake. Almost exactly like one I have made for years. Not a big fan of the glaze though. don't mess with perfection. Anyone who thought this was dry should have their oven calibrated or buy a thermometer. Kind of hard to mess up.

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delicious! A big hit for Christmas breakfast! I will definitely be making this again.

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Too Dry. Cripes, only good for dunking.