Sour Cream Coffee Cake

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Wow! This was perfection and so easy to make, too. I used a bundt pan and then served the bundt cake "upside down" with the streusel on top. With the topping and glaze, you couldn't even tell. Also, it's just the right amount of sweetness for the morning. If you're running late or worry about messy transport, it's not a problem to skip the glaze. It's still tasty and delicious.

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This is bakery quality but you get to keep all the bragging rights. I made mine in loaf pans (two loavesand turned them out to cool then drizzle with icing. Keep one and give the other to someone you want to impress! This recipe alone has added the tube pan Ina used to my list of wedding registry completion items as I plan on making this cake again and again. I found the cake to be moist (even with Breakstone's fat free sour cream and sweet. When the batter tastes so good you could eat it from bowl instead of cooking it, you know you have a good thing on your hands! I did double the crumb filling & icing; I recommend that (if you want something a little sweeter. Lovely recipe Ina. Many thanks.

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My grandmother & I made this. It was wonderful! The cake is very moist. I'll be making this again.

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It wasn't aweful, but it was too much "cake", not enough flavor. I won't make it again.

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the sugary struessle in the middle is so perfect and the icing is mapley so it tastes like a maple bar from a doughnut shop...perfect for breakfast too

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I made this about a month ago for a bunch of friends and many people asked if I had purchased it at a bakery! It was really good, and the sour cream makes it really moist. A winner- I will certainly make it again.

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While not the best coffee cake I've had, it was very good. The cake was moist and baked up beautifully, and the maple glaze was a nice touch. I found it a little lacking in flavor, though, and think that if I made it again I would add more cinnamon and maybe double the amount of crumb topping.

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This was good, but I too thought it to be a bit dry. I wonder how it would taste or bake up with all-purpose flour instead of the cake flour.

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I was worried when i made this recipe because the batter was very thin and i knew i did something wrong but the cake turned out delicious....i thought it was very good and the more icing the better!

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I only watch Ina when it comes to cake and desert recipes. This cake was one of the best cakes I've ever made and I make some goooooooooooooooood cakes.