Review - Sour Cream Coffee Cake - 5/04

[Peggy]

I made this recipe earlier this week. It was wonderfully moist with a distinct, yet subtle lemon flavor. The only change I made was to substitute non-fat sour cream for low-fat. It came out great and lasted through many breakfasts! Another good recipe that uses your Bundt pan.

Peggy

[Vicanddi]

Thanks for the review, Peggy. I was thinking of making this; glad to know it was good

[Emmalani]

Mine was very dry... maybe I cooked it too long. Or, maybe I should have made some adjustments for altitude (I'm at 6300 ft) But, the taste was really good. I toasted it for breakfast this am. (Probably not the healthiest thing to be eating for breakfast!)