The sour cream makes this a very moist coffee cake recipe. The perfect thing to share with friends over a cup of tea or coffee.
I've been using this recipe for about 5 years, and it's always a hit. I double it and bake it in a bunt pan. Fantastic. - 18 Apr 2006 (Review from Allrecipes USA and Canada)
This is a wonderful coffee cake! I too opted for the brown sugar instead of the confectioners. Also used light sour cream. The batter is very thick so it's a little difficult to spread especially when spreading the final layer atop the crumb mixture. But it turns out incredibly moist and LIGHT! Checked it at 35 minutes... let it cook 5 more and it was perfect. Cooled for 10 minutes before cutting. I'll be making this again! - 03 Apr 2003 (Review from Allrecipes USA and Canada)
WONDERFUL recipe! I put in about 1 1/4 cups of sour cream to make it a bit more moist. Also- mix the brown sugar and cinnamon mixture with some melted butter to form a soft crumble. I put some of the crumble in the bottom of a bundt pan, then 1/2 the batter, then more crumble, then the rest of the batter. Baked it for 55 minutes- it came out beautifully and it was a big hit! Thanks for the great recipe! - 23 Sep 2006 (Review from Allrecipes USA and Canada)