Sour Cream Coffee Cake

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I really don't understand all the fuss over using cake flour in this recipe. I used unbleached all-purpose flour, sifting it twice to lighten it, and the cake turned out excellent. I could not find unbleached cake flour, and I refuse to expose myself and my family to the chemicals that are used to bleach flour. If I can find unbleached cake flour the next time, I'll try it, but be assured that people will WOW over this cake if you use regular unbleached all-purpose flour. The only reason I gave this 4 rather than 5 stars was the insistence that it wouldn't turn out well unless you use cake flour.

I used 4 eggs (since I was using large, not extra large, eggs, low-fat sour cream (don't use nonfat! and added 1.5 cups of frozen blueberries. I will definitely be making this again.

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this recipe reminds me of a recipe that I got from my Mother, but it was much easier to assemble and bake. It was soo rich and tasty. It had a fine crumb and was a great addition to our Family Sunday Brunch. Everyone loved it. I expect to have regular requests for this Moist, Rich Coffee Cake.

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I have a question about this coffee cake, instead of sour cream can I use greek plain yogurt? I don't have sour cream but I do have greek plain yogurt that I want to get use up. This cake looks great and I am sure I will love it! I do love coffee cake!

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Very nice crumb to this cake. I made only two changes. I did not use nuts and I only had 1 cup of sour cream, so I added 4 oz of cream cheese instead of the other 1/2 cup sour cream. The cake was moist. My only regret is not doubling the streusel, since it makes the cake. I made the maple drizzle, but I think the cake stands up decidedly well without it, so the next time I make the cake, I will omit the glaze, and feel better about serving the coffeecake for breakfast. I would recommend this recipe. Thanks, Ina.

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A quick cake to make..did not take much time and it came out so moist and delicious. It was a great HIT!

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This is a recipe I found in 2004 and is one of those recipes I will hold on to forever. It is wonderful. You dont need to change a thing about. Everytime I make it there are never any leftovers. This is a must try. Super moist, just sweet enough, and pretty. This cake speaks for itself.

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Awesome cake.....every1 loved it !!

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Sorry Ina, It was ok. We expected more but it was so,so. Too dense and not interesting at all. I am a great fan of yours and your recipes....

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I made this & sent to a sick friend who had a house full of company. My son said that everyone loved it and not a scrap was left by the time he left few hours later. That said, I was kind of worried because I had used regular flour instead of cake flour and as cake was baking I got around to reading the reviews which said NOT to use regular flour, cake would be too dry, etc. I adjusted baking time, just in case, took it out at 45 minutes. So, I can't wait to make again so I can taste it to see for myself.

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Made this for Mother's Day. Very good coffee cake. Great flavor and texture. I could not find cake flour, so used regular flour with cornstarch as someone had suggested. If I ever find cake flour, I may try it to compare, but I'm happy with this version. This goes in my permanent recipe collection.