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This is one of my favourite cakes. I have made this so many times and it's always a pleasure to serve this treat to guests:-)! Ofcourse, I always substitute the sour cream with low-fat plain yogurt in this recipe. Thanks for posting this! I sure hope you get many good reviews for this one!

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Charishma_Ramchandani March 07, 2004

I made this for Sunday morning breakfast. Wow!!! What a wonderful treat for breakfast. I followed the recipe but for some reason I had in my mind that is was an 8 X 8 pan, oops!!! Well needless to say it wasn't done in the time specified and had to bake longer, the topping got a little too browned. It still tasted wonderful and would definitely make this again. Thanks Kit for another great recipe.

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diner524 January 27, 2008

This is a very good coffee cake,very tasty!I toasted the pecans first which really brings out their flavour.I also added vanilla to the cake batter.I am not a big fan of raisins so I left those out.But I did have dried blueberries that I have been wanting to use so I added those instead of the raisins.Wow,it was perfect!I used a 9 x 9 pan like the recipe said but I think I may use a tube pan next time.It took a long time for the middle of the cake to cook in a square pan,about 60 minutes.By this time the corners were getting quite brown.

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LuuvBunny November 24, 2006

This was great. Everyone in the family agreed. I omitted the raisins, subbed yogurt for the sour cream, Smart Balance for the butter, and walnuts for the pecans. I think I would have preferred the pecans, but didn't have any. Thanks for a great recipe.

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Ms*Bindy May 28, 2006

This is a keeper, wonderful simple great. My company would not leave without (doggybags)i received rave reviews thanks again kittencal

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The Happy Cooker August 28, 2005

This was a good cake, and definitely at it's best when served with tea or coffee. I had tried it while drinking iced tea and was a bit disappointed, but imagined it's difference in flavor when served with coffee. I guess I had hoped for a more tender cake, and this one is a bit more dense than I would have preferred (just my personal desire). But the topping is fabulous and I even sprinkled a bit of it over half of the batter before finishing off with the remaining batter and topping. I was great that way. I searched Zaar for an icing and came up with 1 1/4 c powdered sugar, 3 Tbsp milk and added 1/8 tsp. salt and 1 tsp. corn syrup and drizzled a bit of this over the top of the cooled cake.

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DeSouter December 26, 2004
Quick Pecan Sour Cream Coffee Cake