Sour Cream Coffee Cake with Toasted Pecan Filling

By Sheri on February 10, 2009 9:22 PM | | Comments (0)

This coffee cake is pretty classic, with the crumb topping and the swirled filling. I think I overbaked it slightly so it wasn't as moist as I like. Passable, I'd say. And kind of time consuming to make.

  • Sour Cream Coffee Cake with Toasted Pecan Filling (Fine Cooking #96, January 2009, p. 70)

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Baked Goods , Breakfast

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This page contains a single entry by Sheri published on February 10, 2009 9:22 PM.

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