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    You are in: Home / Recipes / Cherry Ripple Sour Cream Coffee Cake Recipe
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    Cherry Ripple Sour Cream Coffee Cake

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on June 11, 2009

      The cake is so moist and flavorful. Wonderful way to use up fresh fruit. I used slivered almonds in the streusel and it was delicious.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 25, 2008

      This a lovely coffee cake - it's moist and has nice flavor. I gave a piece to my 9-year old and she went right back and cut herself a second piece as soon as she finished. I used bing cherries rather than tart cherries, though I'm sure tart would be good as well (as would blueberries, raspberries, etc.). I didn't have any orange juice concentrate, so I added a bit of orange juice from the carton - I'm sure the added intensity of the concentrate would be best. I added a bit more cinnamon, and added some allspice and cloves as well to the streusel. Thanks for sharing!

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    Nutritional Facts for Cherry Ripple Sour Cream Coffee Cake

    Serving Size: 1 (96 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 268.8
     
    Calories from Fat 78
    29%
    Total Fat 8.7 g
    13%
    Saturated Fat 1.7 g
    8%
    Cholesterol 18.4 mg
    6%
    Sodium 206.9 mg
    8%
    Total Carbohydrate 43.8 g
    14%
    Dietary Fiber 2.1 g
    8%
    Sugars 23.6 g
    94%
    Protein 4.8 g
    9%

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