Comments on: Sour Cream Coffee Cake

By: Gordon

Gordon — Thu, 20 Oct 2011 15:45:20 +0000

Interesting I always loved coffee cake but I never had it with icing. that’s a amaze final touch.

By: Michelle

Michelle — Wed, 31 Aug 2011 16:00:14 +0000

Hi Kristina, this definitely is too big for a springform pan. It should still be delicious in a Bundt pan

By: Kristina

Kristina — Wed, 31 Aug 2011 15:49:55 +0000

I’d love to make this today for my father’s birthday cake but I only have a bundt pan. WhileI know it will still be delicious, it might look a bit ridiculous sitting “upside down”. Do you think that it would fit in a springform pan or might it be too big?

By: erika

erika — Thu, 16 Jun 2011 02:25:02 +0000

OMG!!! I Just finish making this cake,it’s look soo good.I can’t wait for eat.

By: victoria

victoria — Sat, 21 May 2011 15:56:22 +0000

i’m making this right now, smells great! i’ve been looking for a good coffee cake recipe and i think this is the one! thank you!

By: Irish Car Bomb Cupcakes Recipe | Brown Eyed Baker

Irish Car Bomb Cupcakes Recipe | Brown Eyed Baker — Mon, 14 Mar 2011 05:24:50 +0000

[...] year ago: Sour Cream Coffee Cake Three years ago: Pot Roast in the Crock Pot Irish Car Bomb [...]

By: Tania

Tania — Wed, 14 Jul 2010 23:26:04 +0000

Hi I know this comment is about a year late ;-D but I only just discovered your website. If you are (still) looking for a yeasted coffee cake, please make the one in the Joy of Cooking from the last edition. It is the best coffee cake you will ever eat! Great blog!

By: Michelle

Michelle — Fri, 08 Jan 2010 21:37:13 +0000

Hi Sana,

You can’t use all-purpose flour and cake flour interchangeably, as cake flour is much lighter and produces a more tender crumb. The two supermarket brands of cake flour I am most familiar with are Swan’s Down and Softasilk. They would be right where the other flours are sold. If you can’t find it in the store and want to buy it, you could always order online. I buy a lot of flour through King Arthur and am always pleased. This is their cake flour:

http://www.kingarthurflour.com/shop/items/king-arthur-queen-guinevere-cake-flour-3-lb?utm_source=frooglecom&utm_medium=cse&utm_campaign=shopping

If you can’t find it in the store and don’t want to order online, the “rule of thumb” substitution of all-purpose flour for cake flour is as follows:

1 cup cake flour = 1 cup all-purpose flour MINUS 2 Tablespoons PLUS 2 Tablespoons cornstarch

By: Sana

Sana — Wed, 06 Jan 2010 10:45:40 +0000

sorry I meant instead of Cake flour (duh!!)

By: Sana

Sana — Wed, 06 Jan 2010 10:44:45 +0000

Hi Michelle

Can I use All purpose flour instead of self rising.. I dont understand the difference between all these and I am not able to find Cake flour in my supermarket does it go by any other name?

By: Michelle

Michelle — Wed, 16 Sep 2009 17:13:23 +0000

Hi Kelly – I used a tube pan with a removable bottom. I hope yours still turned out ok!

By: Kelly

Kelly — Mon, 07 Sep 2009 19:06:41 +0000

Yum! This is in my oven right now…but it just occurred to me that I followed your directions, which will result in a bundt/tube cake with the streusel on the BOTTOM if I invert it!
How did you keep the streusel on top when you removed it from the pan??
I know I could’ve solved this by putting the streusel in first, but naturally I didn’t think about it that way LOL

By: ANn

ANn — Wed, 26 Aug 2009 02:45:28 +0000

hi…thanks for the recipe and the yummy photos, im in the process of transferring it….i cant do it LOL….the streusel and nuts are falling off haha…..smells so good though cant wait for it to cool down so i can top the glaze on it.

By: Kelly

Kelly — Fri, 17 Apr 2009 12:33:38 +0000

Hey hun, question about this cake — does it retain it’s deliciousness overnight?
I’d love to make this sunday evening for my co-workers at staff meeting Monday a.m. — but wanted to make sure it’d be okay overnight!

By: Heartburn Home Remedy

Heartburn Home Remedy — Wed, 15 Apr 2009 12:50:36 +0000

Not that I’m impressed a lot, but this is a lot more than I expected for when I stumpled upon a link on Delicious telling that the info is awesome. Thanks.

By: Ashley

Ashley — Sat, 21 Mar 2009 01:08:25 +0000

Wow your coffeecake looks absolutely perfect! I’m saving this recipe.

By: Amber

Amber — Thu, 19 Mar 2009 12:45:41 +0000

This looks amazing. I absolutely love coffee cake, especially topped with streusel.

By: Erika

Erika — Thu, 19 Mar 2009 02:36:29 +0000

I love coffee cake and this looks amazing!

By: My Sweet & Saucy

My Sweet & Saucy — Thu, 19 Mar 2009 01:15:00 +0000

I would love for you to come to CA! Once my store is up I will post my class schedule for the year! Your coffee cake looks soooo delicious by the way!

By: Nicole

Nicole — Wed, 18 Mar 2009 23:21:40 +0000

Coffee cake can be good or bad. Many are way too dry but this one… with the sour cream and the streusel topping… well brown sugar, butter and nuts on anything is pure heaven. It is no surprise it is stealing the show. I am bookmarking this one!

By: colleen

colleen — Mon, 16 Mar 2009 18:46:40 +0000

This looks delicious! My favorite kind of coffee cake!

By: Poornima

Poornima — Mon, 16 Mar 2009 16:27:52 +0000

Wow…that looks jut amazing….lovely pics

By: finsmom

finsmom — Mon, 16 Mar 2009 01:13:38 +0000

Wow, this does look sinful! Coffee cake is such a fantastic treat. This recipe looks great! Thanks for sharing!

By: ashley

ashley — Sun, 15 Mar 2009 00:17:43 +0000

i’ve been dying to try this but haven’t come up with an excuse to make it yet… it looks fabulous! maybe next time SIL comes to visit!

By: Chelle

Chelle — Sat, 14 Mar 2009 19:22:55 +0000

JACKIE — I did not toast the nuts and I used Grade A maple syrup.