This is a wonderfully moist and flavourful cake. I used 3% sour cream and reduced the white sugar by 2 tbsp. Definately my new go-to coffee cake recipe.
Bundt Coffee Cake
cookcarolynB Posted: 02/18/10
lksmithnj Posted: 05/21/11
Very moist and very flavorful. I followed the recipe exactly, and had twice as much cinnamon/brown sugar/nut mixture as would fit in the pan. Other than cutting that in half I won't change anything else next time. Mine tasted great, everyone loved it but it didn't get nearly as brown as the photo here. Don't know why.
Hinano Posted: 02/27/12
My first coffee cake. I agree with the 2 previous reviews - I'd cut back on white sugar even more, and make half the strudel mixture. I was impatient and turned the cake upside down before it was completely cool and part of the cake got stripped. My bad. But it tasted so good I'd definitely make it again!