Sour-Cream Coffee Cake

My topping didn't melt. Hmmmm. What went wrong?

Next time put butter with topping and use brown sugar and put in 9by 9

Made in 8x8 glass - split topping in 2 to have a layer in the middle as well. For the topping - need to chop nuts finely, and add a tbsp of melted butter so it’s not sandy after baking. Can cut sugar in cake batter by 20%

Disappointing recipe. Cake had nice texture, but this recipe results in a much too thin sheet cake in the 9 x 13 pan. I should also have been skeptical of a topping with no butter or fat. With no moistening agent, most of the topping remained uncooked, dry and dusty after baking, and didn't adhere to the cake when eating. The portion of the topping that did cook became a crisp, but not in a satisfying way.

I am looking at the recipe now and it still has a 9x13 inch baking pan. Has anyone tried doubling the recipe to see if it would fit a 9x13 and still cook properly throughout?

This is seriously good cake. I was taught to beat the butter until it's whippy before adding sugar to a cake recipe. Forgot but made no difference I think. Followed instructions as written and it went over a bomb— fluffy, moist, and perfect!

I’ve been looking for a coffee cake like my mom made with a less messy topping. This was great for that. Made for coffee hour st church and most of the cake disappeared quickly. We liked the moistness of the cake and the thickness I. The 9x13” pan was perfect for servings in napkins. Other than using dark brown sugar instead of white sugar, we followed the recipe and it tasted great. The batter was a little darker from the sugar choice. This recipe has replaced my mom’s version going forward.

This is like if cinnamon rolls and pancakes had a cake baby. It's really, really good. I followed the instructions for the most part. Replaced sour cream with Greek yogurt because that's what I had at home. Baked in a Bundt pan because I wanted it to look pretty. Turned out incredible. Will def make again and again.

Although a cake tester came out clean after 30 minutes, the texture was still too moist, so it went back in the oven for another 15 minutes. That helped, but the cake was still almost batter-like. I won’t make this recipe again. BTW, I used a 9x13 pan and the cake came out thin. Maybe an &x8 pan and a longer bake time at a lower temperature would have helped.

Was so delicious and moist! Very proud of myself and tastes like bakery quality! Glad I wasn’t the only one with the pan issues ! Thought I did something wrong… it worked ok with the 9x13 was just a bit thin. Was surprised how much it rose anyways.

Made this last night with half the butter and a 9 x 13 pan. It was delicious and tender cake. My only suggestion is that the cinnamon/sugar/nut/topping needs a little melted butter (and a pinch of salt) to help bind it and stick to the cake

I am shocked at the 5 star reviews. I followed the recipe exactly except I used an 8x8 pan. The cake tastes eggy and the topping is just a layer of flour sand. A standard coffee cake would have included butter in the topping to make it actually cook and turn into a crumble. 5 star recipes are usually the way to go here, but this was not one of them.

Use an 8x8 inch pan. Noted by NYT revised testing.

This is a great cake. For those wanting classic streusel topping, I found this recipe makes the right amount for this large cake: mix together: 1 & 2/3 cup flour, 2/3 cup brown sugar, 1/2 cup white sugar (and some cinnamon if you like)- then drizzle stick (1/2 cup) melted butter into it and mix with a fork until it looks crumbly.

I made this with all King Arthur White Whole Wheat flower, utilizing the ingredients’ weights in grams, and it turned out amazing!