Sour cream coffee cake with cinnamon streusel from The Dahlia Bakery Cookbook: Sweetness in Seattle: 125 of Our Favorite Recipes by Tom Douglas and Shelley Lance

Where’s the full recipe - why can I only see the ingredients?

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

  • bwhip on April 11, 2026

    Wonderful coffee cake recipe. I cut it in half, and used an 8" x 8" pan, and it worked out perfectly. I used fresh blackberries as well. Crumb was just perfect, not heavy like some coffee cakes can be. I also thought the amount of streusel was just right. We'll have this one again.

  • ebs on September 26, 2021

    I made this using a mix of frozen berries and doubled the streusel topping. Cooked for exactly the length of time specified in the recipe. This was a delicious coffee cake and very popular in my house!

  • Rutabaga on September 10, 2018

    As with many recipes in this book, this coffee cake is basically a typical coffee cake, but done exceptionally well. It's moist, tender, with a good balance of streusel on top. I made it with blackberries, and five of us (including two young children) ate nearly half the cake for breakfast - it was that good! You don't need to look further for the perfect coffee cake.

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