4 Reviews

OMG, this coffeecake is excellent. Followed the directions as stated, and it came out so good. We really enjoyed. Thanks for posting, Di. LC

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Laudee March 07, 2003

Wonderful coffee cake! The cake was moist and the two layers of streusal was divine. I did add mini-choclate chips instead of the currants. And this time I did not do the icing because I was out of powdered sugar. It was still excellent anyway. The streusal amount I thought was too much so maybe next time I will just half the amounts. This is a keeper, thanks!

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Marz April 16, 2008

I did a double batch of this for a brunch at work, they were gobbled up in no time flat. OUTSTANDING. Since if was for a brunch, I baked them off as cupcakes, cooked at 375 for about 20 mins. As usual, Di's recipe's kick butt. Besides being a hottie that girl can cook, your man must be one lucky guy :-)

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Steve_G December 19, 2003

I am going thru some of my old food magazines to post the ones I want to save and here this one is! This might be one of the best coffee cakes I have ever tasted. I have made this many times, I usually leave out the currants. I saw this in Bon Appetit magazine, Dec. 1998 in their favorite restaurant recipes section, R.S.V. P. (see how long I have been keeping these cut-out recipes? LOL) The original recipe is from Cafe Zenon in Eugune, OR. Thanks for posting as it is no longer on the Bon Appetit website and I would have had to type it all in.

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Scoutie February 25, 2012
Sour Cream-Streusel Coffee Cake