Sour cream coffee cake from Zingerman's Bakehouse: Best-Loved Recipes for Baking People Happy (page 76) by Amy Emberling and Frank Carollo and Zingerman's Bakehouse

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • amandabeck on June 03, 2023

    Delicious, moist and tender. I would take more care next time placing my swirl a bit more evenly and neatly. Definitely would make again.

  • anya_sf on February 21, 2020

    Moist, dense, sweet, and rich, this is the quintessential sour cream coffee cake. I used chopped walnuts instead of halves and think that made the cake easier to slice neatly. The sour cream flavor really shone.

  • dprostrollo on February 11, 2019

    Subbed full fat Greek yogurt for the sour cream and worked a treat. The cinnamon rings that show up around the cake are gorgeous and the dense, rich texture and flavor are great with a cup of coffee.

  • Zosia on February 07, 2019

    Excellent cake....among the better ones of this type that I've made. I reduced the sugar by 70g. The crumb was fine and moist so I don't think it affected texture much.

  • Lepa on February 07, 2019

    This cake earned a rare five stars from my family. It's the kind of cake I would normally page past but I tried it because of a cookbook club. It's the perfect specimen of this genre of cake. Absolutely stunning.

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