Comments on: Cinnamon Pecan Coffee Cake

By: Audrey

Audrey — Mon, 28 Dec 2009 01:55:13 +0000

Thank you for posting this recipe!
I tried it the other day with walnuts in substitute of the pecans and it came out amazing. Very moist, just like you said. And I love the crispy bits too. The sugary crust just makes it perfect.

By: Ben

Ben — Fri, 24 Jul 2009 16:49:43 +0000

Hi Jean, for home cooking, I usually leave the cake in the glass pan and slice the cake in it when it’s cool. For a more professional approach, you should remove the cake from the after 10 minutes so that the bottom of the cake dont become soggy. But, I never have problem with that.
Suanne

By: JEAN PLUTA

JEAN PLUTA — Fri, 24 Jul 2009 15:54:05 +0000

I have reading the recipe for Cinnamon Pecan Coffee Cake.
At the end of the instructions: you say to cool and slice.
should I take the cake out of the pan?
Or should I leave it in the pan.
Sorry but this is inportant, , there are not many cakes you cool completly in pan.

Tank you
Jean Pluta

By: Suanne

Suanne — Tue, 01 Jul 2008 15:06:43 +0000

Hi Wedad, you can substitute the sour cream with yogurt and add 1/2 teaspoon more of baking soda.

By: wedad

wedad — Tue, 01 Jul 2008 12:20:10 +0000

thank you for the recipe it looks very good but we dont have the sour cream can we exchange it with yougret please respond soon

thanks

By: Lee Ping

Lee Ping — Fri, 07 Mar 2008 05:39:53 +0000

Dear Suanne,
Thanks for sharing this recipe. I usually don’t bake something that I can buy. (Usually, I buy a small piece from Starbucks). However, I may try to bake this for a breakfast gathering. Homemade goods are always welcome at gatherings. :)

p/s Thanks for sharing the step by step recipe with photos.