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Citron Givré: Sorbet-Filled Lemons from Paris to Provence

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breakfast, Coffee Cake

Crackled-Topped Rhubarb Coffee Cake

(Vegetarian Times, May, 2004)

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Great coffee cake

(Mercury News, January, 2008)

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Sour Cream Coffee Cake

(Cooking Light, January, 2001)

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Sour Cream Coffee Cake

(Cooking Light, March, 2010)

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Comments:

On May 21, 2010, 8:35 pm JenandTonic said:

I used 1/4 cup buttermilk along with 3/4 cup sour cream since I didn't have quite enough sour cream. Also used a little less granulated sugar and a full 1/2 cup of brown sugar in the batter. Used only about 1 Tbsp, maybe a tad more in topping.


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