|Total Fat||14 g|
|Dietary Fiber||1 g|
|Total Carbohydrate||30 g|
Prep Time: 25 Minutes
Time to Table: 1 Hour 10 Minutes
** I received a coupon for a free product via Influenster. All opinions are my own. ** I am a fan of coffee and cake and of course, coffee cake! So, naturally, this was the first recipe to stand out when I started searching for recipes to use Daisy Sour Cream with. This recipe is slightly different than any I have ever tried and I have used sour cream for baking quite a few times. The addition of sour cream definitely helps make this more of a moist cake. Which I prefer the most! I did omit the pecans only because I'm not a fan. I replaced with chopped almonds. This is a super easy to follow recipe and can also be made in a pinch.
This was a very simple recipe to try out. I made it for breakfast this morning for my family and received no complaints! It was definitely cinnamon-y enough and moist. The only change I made was to add a little bit of milk, maybe 1/4 cup because the sour cream wasn't enough liquid, the batter was very stiff. And I also left out the nuts because I didn't have any on hand. I will be making this again, it was delicious. I received a sour cream squeeze from Daisy through Influenster complimentary for testing purposes only.
I made this cake for Father's Day and it was a huge hit! Everyone loved it! I don't have a bundt pan or anything similar so I just did it in a 9x13. Not as pretty, but just as tasty! Plus, I was out of confectioners sugar, so I just omitted that part. Still tasted great!
We love this coffee cake, but it was a bit sweet so I cute back on the sugar by 1/4 cup. I also added some grated orange rind to the batter because we love that flavor. Will make often.
I make this for my bible study group and it went over great and my cake carrier was empty when it was time to go home. I will make this again!
Thanks for your review.