Last weekend I made a wonderful Sour Cream Coffeecake.

A

amanda_pennsylvania

Well-known member
It was fabulous, and not a crumb was left on the plate. I made it the day before and I think the extra sitting time really helped.

Also, the recipe calls for the some of the nut mixture to be put in the bottom of the bundt pan (so that you'd get the traditional nut topping on top of the cake when turned proper side up). I wasn't sure how that would work when releasing the cake, so I opted to put the entire nut mixture in the middle of the batter (layer of batter, nut mixture, remainder of batter). Worked fine. Link below; enjoy!

http://www.epicurious.com/recipes/food/views/SOUR-CREAM-COFFEECAKE-108007

 
I make one just like it all the time... the nut mixture that goes in the bottom of the bundt pan

really becomes "one" with the cake - it doesn't just sit on top falling off... try it next time!

 
I'll give it a try, then.

I was also thinking of mixing the nuts in with the batter to see what happens with that. Might be an interesting experiment.

 
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