Sour Cream Coffee Cake

This recipe is great, I've used it more than once with really good results. I would half the brown sugar on the topping but otherwise terrific!

I did a test run on these, halved the recipe and made muffins. I used white whole wheat flour instead of all purpose, and sifted it just once. I also used just 1 T. less than the recipe asked for. Everything else was the same! Yummy. Light and moist and wonderful. Next time I'll try using splenda.

This is one of the best coffee cakes I have ever had! Made it for New Years and it will now be a tradition in my house! I made it with pecans since I didn't have walnuts and it was delicious.

This has been my go-to sour cream coffee cake for many years. It even freezes well, so when I have time, I will double the recipe and freeze half for a busy weekend.