Sour Cream Coffee Cake

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I made this and Ina's lemon cake for company last night. I was quite disappointed and somewhat embarrassed over these cakes. While the lemon cake was just okay, the coffee cake was dry,flavorless and had an unlike cake texture. I have a great sour cream coffee cake recipe.....will stick with it from now on !!!!

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I made this for my college Sunday school class. Everyone really liked it, but a few said that they thought it was a little sweet and would rather have it next time without the maple glaze. However, I know my dad and brother will absolutely adore the maple on it, so I guess it comes down to preferences. My mama had a piece with a cup of tea and said that took away some of the sweetness. Will definitely make again!!!

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Outstanding! I followed others advice though and made extra streusel the 2nd time around. Another time, I tried it with regular flour...Not recommended! It was dry. The cake flour and the sour cream just makes this cake moist and fluffy and delicious. So, no short-cut there. I did bake it less time than called for, about 45 mins. I will make this again and again! I will try a little extra sour cream next time.

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quite simply, the best there is. if you need a cake to impress, this is the one. great for bridal showers, baby showers, office parties, etc. a little extra sour cream (about 1/4 of a cup makes it even better!

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This cake is wonderful. The soft bouncy cake plays well with the crunchy streusel. I added 1 1/2 cups of blueberries (tossed in a bit of flour and it was superb! My husband said he felt like he was in a French bakery. Thank you Ina!

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simply awesome....i substituted the walnuts with hazelnuts and didnt make the glaze,it was just perfect,soft and moist.

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I thought this cake delicious once made. I live in the UK but do prefer US cake recipes, as they are moist and delicious with many more ingredients than traditionally used here. I like the addition of oils in stead of butter and sour cream is delicious in a cake. I copied the recipe onto paper and set off to the kitchen, made up the batter then realised I had not written down any coffee in the recipe, being far too lazy to go back into the sitting room and turn on the computer to check, I simply added 2 tablespoons of strong coffee. Cooked it and tested it out on the family, who loved it. That evening whilst online I checked the recipe ......there is no coffee in it.......!!
My son pointed out to me that it must be a cake to go with a cup of coffee and not what we Brits call a coffee cake. I'm still learning.
Delicious, my husband has requested it for his birthday.

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This is the only coffee cake recipe I'll ever use! Stays moist after a few days. My family & co-workers beg me to make it. I ran out of cake flour & used the flour/cornstarch cheat & there was no difference in the texture/taste. The only other thing I did different was to use double strength coffee (about 1/4 c instead of the maple syrup. It tasted quite nice.

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Incredible! So easy to make. LOVE IT

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I have used this recipe many times over. I have even made muffins which everyone went crazy for. Delish...in the book Ina says that she was looking for that same taste that we all grew up with as Drake's Coffee Cakes, only better...she totally did it for us...Thanks Ina!