Sour Cream Bundt Coffee Cake
Total TimePrep: 40 min. Bake: 45 min. + cooling
This cake is so delicious and with just the right amount of sweetness. My family enjoyed it
Very flavorful, but rather thick batter that was not pourable, so I spooned into bundt pan ( even added extra egg to make batter less thick) . Truly loved the flavor and moistness. I will attempt again but might add small amount of milk to make batter a bit thinner and also adding 3 large eggs instead of two.
So good! Just the right amount of sweetness.
This is a no-fail coffee cake that is fabulous every time and quite versatile. I have made it in a bundt, cupcake and square pans, all equally as great. I double the filling - for bundt I triple because I add some at the bottom of the pan so there will be some on top of the finished cake. I have added cinnamon chips to the batter, also great; I wouldn't hesitate to play with add-ins as long as it wouldn't change the liquid ratio. I have subbed yogurt for sour cream in a pinch and Rum Chata for vanilla in a pinch. It is always moist, nice amount of sweet, a tender crumb and just right density. I'll never use another recipe for coffee cake, this is a true keeper.
Fantastic. Very moist
We thought this was a little to dry, flavor and easy of making was good.
This was really good. It did have a bit more of a coffee cake taste than I prefer, but what do you expect when it is named "coffee cake"?
This recipe needs more of the chopped pecan mixture. Also, I am wondering if this recipe is based on using a smaller bundt pan, because mine did rise, but it didn't look very high when I removed it from the pan. This was okay, but I will not be making it again.l
Made this the night before for Thanksgiving Morning. Was easy and really good. I did have to add a little more sour cream and next time may add a bit of butter to the pecan crumble but I do really like the recipe and will probably try w different fruits and cream cheese variations too....
Excellent cake..moist and flavorful..dont change a thing!!