10 Reviews

I'll take two, no make that three slices. I had to tell myself no more. I handled that quite well, right? Made for Best of 2010.

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gailanng February 09, 2011

This cake was moist and delicious, I brought it to church this morning and everyone raved about it! The only change I made was doubling the vanilla and increasing the cinnamon. I thought the directions were a little odd - I just added all the dry ingredients to the creamed ones, it worked fine. I baked it in a 8x12 pan and it needed a few more minutes to cook. One trick I've learned for cakes with streusel middles is when adding the top layer of batter is to spoon out small dollops of batter all over the middle streusel layer, then use an off set spatula to connect and smooth them together, this helps to avoid dragging the struesel off the layer below. My only quibble with this recipe is the stated 5 minute prep time, with chopping nuts, sifting flour and smoothing struesel this took at least 15 minutes to put together and I'm a frequent baker, begginner cooks should allow a bit more than that.

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momaphet October 10, 2010

This was super yummy I poured a bit of praline pecan liquor on top of it before serving and it was amazing with or without the liquor. Super yummy :D

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ILoveLucy12 May 25, 2012

I made this a couple of days ago~great coffee cake! Printed recipe, had ingredients lined up and realized I didn't have sour cream...digging thru the fridge I found cooked butternut squash, it was just the right amount. Added that in, a couple of shake of cinnamon in batter and followed the rest of the recipe. Result~yum! Plan on making it next week with sour cream.Thank you for sharing!

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mtnmel December 03, 2011

This is delicious! The texture is really nice, not too dense. It's not too sweet, just right. This one is a keeper. I will make often. Thanks!

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Kar's Kitchen November 20, 2011

The cake was delicious....moist and flavorful, but I found that the 9 x 12 pan recommended for the recipe was too big. I ended up using a loaf pan to bake the cake and cooked it for longer than the recipe called for.

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Chef Gorete January 14, 2011

A tasty, easy breakfast that can easily be cut down. Cut down to serve two. Made using Splenda for baking and Splenda brown. Also used eggbeaters and fat free sour cream. Baked in a custard cup. Thanks for the post.

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Debbwl November 12, 2010

Just too delicious for words - every ingredient that goes into that first small bowl I adore. I kept to the recipe and the result is glorious !!

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katew March 30, 2010

Delicious Coffee Cake, and very pretty, too! I pretty much made the recipe as is, with one change: I loved Annacia's photo so much with the ground pecans on top, that I made the topping mix without the pecans, and then set aside 1/3 cup coarsely chopped pecans, which I added in with the 1/2 topping I put in the middle, and 1/4 cup ground pecans, which I mixed in with the remaining 1/2 topping and sprinkled on the top. This gave me chunky pecans inside the cake, and a soft, powdery topping on top. This produced a gorgeous visual result - and I tend to shy away from baking with whole or chopped pecans on top of cakes, as I've found they might become overly dark. I did wish that there was more batter, though, as trying to spread it in the pan (I used 9x12), was difficult. So next time I make it, I think I would increase the recipe by 1/2, to make a higher cake. What a wonderful recipe - it will be absolutely perfect with coffee! Thanks, BakinBaby! Made for Everyday is a Holiday Tag.

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Katzen August 09, 2009

I trimmed the fat and sugar back in this lovely cake. For my 6 serving amount I used Splenda regular and 1 Tbsp of Splenda Brown for the topping mix with 1/4 cup of ground pecans. For the cake I used 2 Tbsp of a heart healthy fat margarine and 2 Tbsp of unsweetened applesauce with fat free sour cream, 1/4 cup of egg white and,of course. Splenda regular. This made a very well flavored cake that baked up beautifully and tastes rich even with my substitutions.

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Annacia March 16, 2009
Pecan Sour Cream Coffee Cake