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One Master Recipe, Three Irresistible Coffee Cakes

Sour Cream Coffee Cake with Toasted Pecan Filling

by Carole Walter

read reviews (11)

Serves sixteen.

From Fine Cooking 96, pp. 70

October 22, 2008

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by Jason123, 4/4/2012This is a delectable coffee cake. I've made it several times and have never had a problem with the topping. I don't, however, press it into the top as suggested. Maybe this allows it to remain on top.

by suemarty, 3/1/2012Crumbs disappeared into batter - will try again and let cake bake for 15 minutes before adding crumb topping.

by jvw, 6/11/2011This cake is delicious, no question. But every single time I make it (4 times now), the topping disappears under the top of the cake. Any idea how come?

by darcee, 12/16/2009can someone give me the recipe i would love to try it.. my e-mail babydarcee@hotmail.com

by merrittime_1, 2/8/2009A perfect coffee cake. Very moist.

by Edna, 2/8/2009Have made this cake several times. Very good texture to the cake. Not too sweet, great buttery taste.

by tlamo, 2/5/2009This is an extraordinary cake. I used a nonstick pan as this is all I had and the results were perfect. Because I used convection, the oven temperature was lowered 25 degrees automatically.

by eatcake1, 1/11/2009My crumb topping disappeared into the cake. I will add later in the cooking time if I make it again.

by lemonade, 12/7/2008

by steffyt, 12/4/2008

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