Comments on: Low fat Whole Wheat Sour Cream Coffee Cake

By: Jess in NC

Jess in NC — Tue, 20 Dec 2011 22:18:02 +0000

I spend a lot of time reading cooking blogs in my spare time, and rarely comment on anything, BUT I wanted to take a moment and pass on thanks for this recipe. Its incredibly difficult to find a good recipe that really is healthy when it says it is. I live with a nutrition freak and he will eat these, no questions asked! They are delicious as muffins and with rolled oats instead of nuts in the topping

By: LLTS

LLTS — Mon, 21 Feb 2011 01:50:00 +0000

This was very good. I used Splenda and splenda brown sugar.

By: Kristen @ Simply Savor

Kristen @ Simply Savor — Mon, 22 Nov 2010 02:56:32 +0000

Hi! So glad you tried the coffee cake–sorry to hear that the ingredients seemed a bit off! Not sure why that would be. It’s been awhile since I made this recipe, so i’ll have to get my apron back on and play around with it i’ll be sure to let you know! thanks for your comment

By: alka

alka — Tue, 16 Nov 2010 13:19:32 +0000

Hi! Baked this cake today….though it was tasty, I ended up with a overcooked crust and undercooked dense dough like insides(: I baked it in a bundt pan. I also found while mixing the batter, that the flour was way too much as compared to the liquidy ingredients….it was becoming like a dough, inspite of sticking to the measurements and ingredients given in the recipe. I did use hung curd instead of sour cream but that wud hardly make the difference. I see now that the final mixed batter is quite liquidy here but mine was thick paste like. I wud definitely like to make this again since it’s tasty otherwise, and low fat too. But would appreciate help with the problems I faced….Thanx!

By: MacMolina

MacMolina — Sat, 13 Nov 2010 14:39:28 +0000

This is DELICIOUS!! and it is basically sugar free (i used agave sweetener instead of honey) which is good for me as a diabetic, but good for my family because they cannot tell the difference!

By: Aging Lit Major

Aging Lit Major — Wed, 20 Oct 2010 14:27:03 +0000

I was googling low-fat coffee cakes and found this, which looks terrific. I’m thinking of adding perhaps 1/2 teaspoon of baking soda the first time I make it.

By: Kristen @ Simply Savor

Kristen @ Simply Savor — Mon, 14 Jun 2010 20:13:29 +0000

Hhmm when I made this recipe I only used baking powder, but I’m sure that baking soda would be helpful to make the loaf rise more. Thanks for mentioning–I’ll try it with the baking soda next time!

By: Aging Lit Major

Aging Lit Major — Fri, 04 Jun 2010 19:08:57 +0000

Question: aren’t we supposed to use a little baking soda if honey is an ingredient?

By: Nancy Eberstein

Nancy Eberstein — Tue, 09 Mar 2010 15:47:11 +0000

I was looking for a low fat coffee cake using whole wheat flour. I substituted buttermilk for the sour cream, reducing the amount of liquid buttermilk. The cake tasted good but did not rise and was dense. Is this recipe missing baking soda?

By: Roger Slicer

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