This is a delicious cake made extra moist from the addition of sour cream. Great with a cup of tea or coffee.
After reading through many of the 200+ reviews with all the changes, I thought it only fair to test and review this recipe as written. Other than putting it in a 9x9" pan, I made this with no changes. It's not difficult to imagine that some of the reviewers thought the cake was too sweet if they were doubling or even tripling the topping ingredients! The amount of topping as specified in the recipe is perfect, and makes for a not too sweet, "just hits the spot with a cup o' joe" coffeecake. That said, I thought the cake was a good, basic coffeecake- nice, but not extraordinary. I'll still keep trying other recipes until I find one that really distinguishes itself from others. - 01 Nov 2007 (Review from Allrecipes USA and Canada)
I was a little daunted by a full cup of butter, so I cut it in half and added ~1/4 C. extra sour cream instead...what a success!! This recipe is sooo good, and stays moist and fresh up to a few days. Excellent w/milk =) - 26 Sep 2002 (Review from Allrecipes USA and Canada)
I have tried many coffee cake recipies and this is by far the best...I did make a few minor changes. I baked the cake in a deep spring form pan and increased the cooking time to about an hour. I also doubled the crumb topping and and add fresh blueberries to the batter...PERFECT! - 17 Feb 2003 (Review from Allrecipes USA and Canada)