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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 21-30 of 342

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  • on December 17, 2012

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    Very moist and delicious served to my company the first time I prepared it and was a big hit.

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  • on December 16, 2012

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    EVERYTHING INA MAKES IS SO GOOD.
    THANK YOU!

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  • on October 26, 2012

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    I'm with Chef#371036, same thing with her carrot pineapple cake, I won a blue ribbon with mine years ago.

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  • on October 14, 2012

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    I find it interesting that this is all right reserved. Except for the glaze I have been making this cake for over 50 years.

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  • on October 07, 2012

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    What a perfect coffee cake. Not too sweet, moist and flavorful. We're not big on frosting and so did not do the glaze. But, a coffee cake is not a dessert so can do without a lot of sweetness.

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  • on September 30, 2012

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    Made this cake several times. I double the struesal amount. If you do not have cake flour, you can substitute with all purpose flour. Here is the equivalency: for every 1C of cake flour use 1 C of AP flour MINUS 2 TB of AP flour. Be careful not to overmix your dough once you add wet to dry ingredients, the gluten will develop. Gluten is in the flour and mixing the dough correctly will make a difference between a moist and a dry cake. All ingrediants at room temp is also imperative. Hope this helps. Happy Baking!

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  • on September 18, 2012

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    Made this tonight and my husband and I thought it was good, but lacked the WOW factor like we get with Ina's carrot cake. But, that one is hard to beat period! I would make this again, but would change things up a bit.

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  • on August 31, 2012

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    I have made this recipe over and over again, and its great!! I had forgotten about it for awhile, as I had printed it out and apparently lost it, but saw it recently on Barefoot Contessa the other day.. and just had to have it again.. This is on that I just saved to my recipe box!!

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  • on August 20, 2012

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    This is wonderful! I bake this just like the recipe says and it never goes wrong. It's a favorite to many of my friends. My husband and teenage daughters love it with the addition of blueberries, marionberries, or blackberries. If I don't have cake flour on hand, I do substitute with AP flour. Tastes just as great.

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  • on August 16, 2012

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    Everyone liked this, and some asked for recipe. I made it for a going-away brunch for my husband's parents. They were flying to Cameroon to complete five years of mission work there.
    We enjoyed our breakfast picnic in Forsyth Park, Savannah, before taking folks-in-law to the airport.
    I put it in a 9x13 pan, doubled the icing sugar, used vanilla and vanilla butternut flavoring in place of maple, and used water to thin it. As soon as the cake was out of the oven, poked it poured the icing over the hot cake.
    I used White Lily all purpose flour, and cake turned out a very moist dense crumb.

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