Since we’re honoring the lazy days of summer, you have all month to make and post Ina’s Sour Cream Coffee Cake.
Will you be making it for a special occasion, like Father’s Day breakfast? Are you going to try to lighten up the recipe or change the flavor?
Spill!
Filed under: Barefoot Contessa Parties!, breakfast, musings | Tagged: cake, coffee cake, musings |
Barefoot Bloggers 
I made this last night for this morning’s breakfast, and it is fabulous! I’m not a big coffee cake person, but this is something special.
My big changes were:
1. Doubling the amount of streusel (that was the suggestion given in the comments section on the Food Network site)
2. I didn’t have enough sour cream at home, so I made up the difference with buttermilk, and it came out fine.
3. Using a vanilla glaze, since I didn’t have any maple syrup.
I loved this cake! I skipped the glaze, but it seemed sweet enough without it. It’ll post to my blog on June 17.
Oh, this was realllllly good! I made it to take with us on a camping trip and shared it with our friends. Huge hit and my hubby has requested it again for Father’s Day! GREAT PICK!!
I’ll be making this next week. I LOVE coffee cake, so I can’t wait!
Mmm, this flew off the cake stand at the office. My only complaint was that I used a bundt cake pan instead of a tube pan, so it wasn’t quite as pretty. Since I skipped the glaze, it showed. Oh well! At least it was tasty!
I made this last week for a good-bye party dessert. Everyone LOVED it! I, too, made it in a bundt pan, not realizing that you have to reverse the directions of the tube pan when pouring everything in. It crumbled a little when you cut the cake, but people were eating up the crumbs, too!!