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Sour Cream Coffee Cake III
February 20, 2006

AWESOME MOIST COFFEE CAKE. I need my coffeecake to be very moist and this is the winner recipe for moistness. I did double the filling because the crumbs to me are so yummy. I also baked in a 9inch springform pan for an hour and it was perfect. Much easier to present on a dish and cut up when all you have to do is remove the sides of the springform pan. Next time I will add some chopped nuts to the crumb mixture and drizzle a conf sugar icing on top when its still warm(1 cup conf sugar, 1 tbs butter, 1 tbs milk or cream) and that would be the ultimate coffee cake! As a side note about all the reviews about the sugar being too much-I did not quite fill my cups full so I skimped a little- but I found it not to be too sweet at all.

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