Comments on: Sour Cream Coffee Cake (with Crumb Topping)

By: Rachel

Rachel — Sun, 24 Mar 2024 19:46:50 +0000

Easy, forgiving. I swapped out vegetable oil for butter in the cake and forgot to get my eggs and sour cream to room temp and it turned out perfectly fine. Thanks!

By: Michelle @ Sally's Baking Recipes

Michelle @ Sally's Baking Recipes — Sun, 24 Mar 2024 16:31:07 +0000

In reply to Liz K. Hi Liz, It sounds like your cake was simply underbaked. Make sure to really get into the center of the cake when doing the toothpick test. For next time, you can tent the pan with aluminum foil towards the end of bake time. This will prevent the topping from over-baking while continuing to let the rest of the cake bake through.

By: Liz K

Liz K — Sun, 24 Mar 2024 16:23:06 +0000

Question – I followed the recipe to a T. The outside cooked (edges even over cooked) but the inside caved and did not. What could be the cause?

By: Maryann

Maryann — Sat, 23 Mar 2024 23:50:01 +0000

Made the 13×9 version of this coffee cake today. Made it in advance for an Easter brunch after church. Needed to cut into “finger food” size so I used a round biscuit cutter to cut petite cakes that will sit inside of a cupcake liner. I put the little cakes in the freezer for a few days but had lots of scraps to “sample” today. This is a DELICIOUS coffee cake! I will absolutely save this recipe and make over & over. Not fussy to make and will be well loved by friends & family. Thank you for sharing!

By: Crystal

Crystal — Sat, 23 Mar 2024 21:55:57 +0000

This is delicious! The crumb is surprisingly light and tender, such a pleasant surprise (I was expecting it to be more dense). This is my first foray into coffee cake and I don’t think I need to look any further.

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Thu, 21 Mar 2024 20:37:37 +0000

In reply to Luci. Hi Luci, there isn’t enough batter for a Bundt or tube pan. However, if you try the 9×13-inch pan recipe/ingredient amounts (in the Notes), that would likely be enough. We’re unsure of the best bake time.

By: Luci

Luci — Thu, 21 Mar 2024 20:21:53 +0000

Hi sally can I use a tube pan

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Tue, 19 Mar 2024 01:18:16 +0000

In reply to More Enthusiasm Than Expertise. We're happy to help troubleshoot. Was the batter overmixed by chance? That's often the culprit for overly dense cakes. You'll want to mix until the ingredients are just combined. Were your baking soda and baking powder fresh, too? We find they often start to lose their power after about 3 months, even if not yet expired. 33 minutes is on the shorter end of bake time, so you can try extending it a bit next time, too. Thank you again for giving this a try!