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Sour Cream Coffee Cake
March 19, 2015

I had almost 2 cups of light cream that had soured, so I looked for something to make with it. This cake was delicious! I only made 2 substitutions: brown sugar for white and pecans for walnuts in the filling. The cake was incredibly moist with a smooth texture. I made it in a bundt pan, but next time will bake it in a regular tube pan. You'll want the streusel caramelized on top! BTW, it took about 55-60 minutes in this type of pan. For the sake of your thighs, don't make this too often! It's hard to resist another slice. I made it once with nonfat yogurt in place of the sour cream - tasty, but the cake fell (probably not enough fat in the batter). I wouldn’t recommend making this substitution.

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