Sour Cream Coffee Cake

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i thought it looked very tasty and delighting the first time i saw it on barefoot contessa. it looked very fulfilling and tasty, my dream has to become a chef and my inspiration is Barefoot contessa and Racheal Ray. I love the sour cream coffee cake and i think everyone will too. this has been a great dessert and i made it for my friends on a school day. they loved it and i told them im not giving out my recipes! they laughed and i hope you will too. Thank you Ina for this wonderful tasty treat! my family loves it.

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This a very good coffee cake but I did have to bake 1 hour and 15 minutes. It was good to the last crumb

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Looks easy and better then that it taste better

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This recipe is the freshest tasting lemon cake I have ever had. As a tradition I keep one in my freezer just in case unexpected company arrives. That is a real challenge because I always want a piece for myself quite often. I have to hide it in the back of my freezer just to keep from having to make it too often.

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I made this cake in August of 2006, it was very good and moist like she said on tv. I am saving this recipr in My Recipes. Joyce

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This recipe was amazing! Everyone loved it!!

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This recipe is great. Similar to the one my Mom make.

All ovens are different and I would suggest everyone get an oven thermomater. The cake took about 55 minutes in my oven, and turned out perfect.

The cake is not that sweet and that is why I do like the cake.

Also the reviewer that wrote in about their coffee cake turned out upside down. You probably used a "bundt" type cake pan. The recipe calls for a 10-inch tube pan. It's the one that comes in two pieces and everyone called it an angel food pan, back in the day. :

I have tried it both ways and it does come out great either way.

If you like moist, dense, not so sweet, but sweet enough coffee cake, then you'll love this.

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the first time I made this I followed the recipe word for word and ended up with streusel on the bottom of my cake plate when I turned the cake out. The next time I prepared it I sprinkled the streusel topping in my pan first, then a layer of batter, more streusel and then added the remaining batter. Once I turned it out (over onto my cake plate I had the streusel on top. I added the glaze and OH HAPPY DAY! It looked just like the photo.

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WOW! I am not a fan of coffee cake but made this because I had sourcream about to expire. Everyone LOVED it. I will start making this as a regular!!

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I baked it less than the time called for by about 10 minutes and it was very moist and delicious. I substitured almond flavoring for the vanilla and used pecans. This is a real keeper!