Comments on: Sour Cream Coffee Cake

By: Cappuccino Cinnamon Squares : Brown Eyed Baker

Cappuccino Cinnamon Squares : Brown Eyed Baker — Thu, 04 Feb 2010 05:07:08 +0000

[...] Coincidentally, on the day she found out she was laid off last year I made this to-die-for Sour Cream Coffee Cake. It was truly magical. So I guess I use food to console and to celebrate. There’s never a bad [...]

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: Sour Cream Coffee Cake « flourpants

Sour Cream Coffee Cake « flourpants — Thu, 19 Nov 2009 00:31:26 +0000

[...] Sour Cream Coffee Cake (Source: Barefoot Contessa by way of Brown Eyed Baker) [...]

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: Sour Cream Coffee Cake « Food World

Sour Cream Coffee Cake « Food World — Sat, 28 Mar 2009 23:11:12 +0000

[...] adapted from Brown Eyed Baker, originally from Ina [...]

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.

By: kayte

kayte — Sat, 14 Mar 2009 19:06:12 +0000

your pictures of this cake are awesome chelle! i could seriously lick the screen. i need to try this one.

By: Jackie

Jackie — Sat, 14 Mar 2009 18:39:56 +0000

I was wondering did you toast the nuts and what kind of Maple Syrup did you use Grade B or Grade A. Thanks

By: Kerstin

Kerstin — Sat, 14 Mar 2009 17:31:35 +0000

I love sour cream in coffee cakes – I think it should be a required ingredient. This looks fabulous – love the fact that streusel is on the top and in the middle – yum!

By: Lindsey

Lindsey — Sat, 14 Mar 2009 13:44:25 +0000

Looks delicious! This recipe has been on my list of ‘must try’ for quite a while- your pictures have just convinced me to make this sooner rather than later