Musings: Sour Cream Coffee Cake

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?



6 Responses

  1. 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.

  2. I loved this cake! I skipped the glaze, but it seemed sweet enough without it. It’ll post to my blog on June 17.

  3. 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!!

  4. I’ll be making this next week. I LOVE coffee cake, so I can’t wait!

  5. 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!

  6. 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!!

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