Sour Cream Coffee Cake

  • nbaer55 Posted: 11/06/10
    Worthy of a Special Occasion

    Very tasty. I added about a cup of frozen blueberries that I had tossed with some of the dry ingredients. Outstanding!

  • sobgila Posted: 01/23/11
    Worthy of a Special Occasion

    This was good, not great. Might try it again - but there are so many other recipes to try.

  • RBN1122 Posted: 11/06/10
    Worthy of a Special Occasion

    I added 1/2 tsp of cinnamon to the batter as well. The cake was moist, and best fresh out of the oven. Will make again, best for 3-4 people.

  • aprild5850 Posted: 03/13/10
    Worthy of a Special Occasion

    Excellent lowfat coffee cake! Has stayed fresh for over 5 days, much longer than the full fat sour cream coffee cake I used to make. This will be my new coffee cake recipe.

  • Bethany101 Posted: 03/29/11
    Worthy of a Special Occasion

    This was good but not great. The oats on the topping were a bit chewy (sticking to your teeth). The walnuts added a nice kick to the cake.

  • smd1212 Posted: 04/08/10
    Worthy of a Special Occasion

    Delicious, moist coffee cake - loved the texture of the streusel, crunchy and rich but not clumpy. Didn't change a thing, but used 9-inch cake pan instead of springform (didn't feel like hunting for it!) Definitely a keeper for a versatile cake you can serve with coffee to company, or serve as breakfast or mid-morning or afternoon snack.

  • ChefAmandaLynn Posted: 03/21/11
    Worthy of a Special Occasion

    Made this in a bundt pan and it turned out gorgeous. The topping was the best part, and I left the nuts out of the topping. We thought some cinimon in the batter would have been a good addition.

  • bricookie55 Posted: 02/22/10
    Worthy of a Special Occasion

    This was wonderful! And it is very forgiving when it comes to substitutions. I only had fat-free sour cream, so I used that. In addition, I omitted the nuts and used Smart Balance Blend in place of the 1/3 cup butter. It still turned out moist, tender, and wonderful! I am already planning on making it again for guests this weekend!

  • Kvelez Posted: 03/05/10
    Worthy of a Special Occasion

    This recipe was amazing! I love the taste and texture. My coffee cake came out looking exactly like the picture in the Cooking Light Magazine. I had one slice and can't wait for another :)

  • Nbstrange Posted: 03/19/10
    Worthy of a Special Occasion

    A very moist and nicely textured coffee cake. The only issue was that is was a little sweet. I would serve to all of my guests.

  • Nowlan20 Posted: 02/22/10
    Worthy of a Special Occasion

    Simply divine! Easy to make, smells phenomenal, and tastes beyond this world! For the 1 cup of sour cream, I used half light sour cream and half fat free plain yogurt (Faye or Fage, can't remember how to spell it). Also added toasted sugared almond slices to the topping. Tastes just as good the next day - will definitely make it again and again!

  • JWhalenTyler Posted: 04/24/10
    Worthy of a Special Occasion

    This was good, but not amazing. I think it was just a little too dry for what you expect from coffee cake. I would make this again, but only if it were for a calorie-conscious audience.

  • AshReda Posted: 10/13/10
    Worthy of a Special Occasion

    This was sooo yummy. I only wish i had a 9" pan instead of 9.75(i think). My cake was thinner, but still delish. The streusel on top is perfect. Make it!

  • allisona97 Posted: 11/23/10
    Worthy of a Special Occasion

    So Good!! I over-cooked it the first time, as I didn't allow for it to continue cooking in my glass baking dish. Didn't do that the second time, and it turned out PERFECT.

  • Heatherbee007 Posted: 08/07/11
    Worthy of a Special Occasion

    Didn't take that long to prepare, and the effort was well worth it. Kudos galore from my family, who are spoiled by rich baking. We are now aiming to eat/cook healthier, and we all appreciated the results using only 1/3 cup of butter. Love the texture with the oats. I followed everything to the letter (except for levelling the measuring cup with a knife), but I used an 8-inch square pan instead of the springform. (The photos don't look like a springform, btw.) It was lovely and moist and flavourful. I won't be using any other recipe in the future. Thanks for this one!

  • Gerianne Posted: 01/31/12
    Worthy of a Special Occasion

    My daughter has made this twice with excellent results. She didn't have walnuts and substituted pecans. The cake is light and not overly sweet and the topping perfect.

  • creamcheese Posted: 03/02/13
    Worthy of a Special Occasion

    This was SPECTACULAR. The toasted oats gave incredible flavor to the cake - just AMAZING. Served at guests and they went wild. Will totally make again.

  • carolfitz Posted: 04/07/13
    Worthy of a Special Occasion

    Chose this to use up some sour cream and got great results. Made to recipe, only change was unintentional -- one of our eggs was double-yolk. Baked beautifully using 8" springform and done in 38min even with the smaller pan. Very tender crumb, simple but very good & looked just like the photo.

  • FarmerD Posted: 11/17/13
    Worthy of a Special Occasion

    All who had it liked it very much. I will make it again, I am sure.

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