Sour Cream Coffee Cake

This coffee cake is a hit at our house and then some. I just took some over a dear old fella that knows good stuff and he loved this cake. I did top it off with a homemade peach topping. This is a fast, easy cake to make and turns out every time. Thank you for sharing with us!!!!

Made this last night; it tastes great but it's incredibly dense. As in, fudge dense. But like the reviewer below me, I never managed to get the sugar/butter mixture into the required fluffy state, which may have caused the texture problem. If I can figure out what caused that problem and avoid it, this will be a great recipe to have on hand.

I doubled this and baked it in a 9 x 13 glass pan. While baking, DH said it was driving him crazy because it smelled so good. For whatever reason, I could not get the sugar creamed into a fluffy state, which I think explains why the cake was very heavy. I will make this again, but instead of melting the butter, I will increase it to 1/4 cup at room temp, and decrease the sour cream to 1/2 cup. I'll post the results. The topping was FABULOUS! Thanks for posting, we enjoyed this a lot!

I loved how quick this was to prepare & bake! I replaced a half cup of the flour with oat bran and added an extra 1/2 tsp. cinnamon to the topping. The cake was a bit heavy (could be due to the oat bran) but yummy none-the-less......H2B insisted on eating it hot outta the oven!

We enjoyed this coffee cake for breakfast this morning. I replaced 1/2 c of the regular flour with white whole wheat flour and added some baking powder to help it rise, just in case. I also added a bit more flour to the topping, and used plain Greek style yogurt rather than sour cream as that's what I had on hand-- worked great. Thanks for the great start to our Sunday!