Easy and tasty. I needed 10 minutes more to cook completely.
Great cake, and so easy. I have made with both walnuts and pecans, and I do reduce the sugar in the batter by two tablespoons. I also use a 50% whole wheat/ 50% unbleached flour mix from Hodgson Mills. Wonderful as a snack cake, an indulgent breakfast, or on a pretty plate with ice cream for dessert.
I have made this recipe twice now for bake sales for our kindergarten here in Germany. Both times the cake was gone in a flash and the recipe was requested. I double the recipe making it in a 9x13 pan. I have also found the cake tastes just as good substituting soy yogurt and plant based margarine. My 2 year old daughter has a milk allergy. When I make it for her I use Caro (http://en.wikipedia.org/wiki/Caro_(beverage)) instead of coffee, or I grate milk-free dark chocolate into the batter and the topping. I have also substituted almonds or oats instead of walnuts. It's also good with up to half whole grain flour substituted for the all-purpose flour. The cake is different every time, but always delicious.
I've also been making this cake since it was published in 2001. Delicious and so easy to make.
I've been making this cake since it was published in 2001. It was part of a "one bowl cake" series in the magazine. All the cakes are good but this is my fav. I've substituted low fat sour cream as well, keeps well.
This is a great cake. I used instant coffee. It would be even better with a few mini chocolate chips or chopped chocolate added to the streusel. A keeper!
My sister just gave me very similar recipe, i will make both of them and see if this one is better.
Probably one of my top five favorite cakes. Been making this cake for years.
This was a fabulous recipe - just as good as my mother-in-law's sour cream coffee cake. I made it exactly as written (using instant coffee) and we topped it with a tiny dollop of coffee ice cream. The recipe was requested.