Comments on: Spiced Pumpkin Sour Cream Upside-Down Coffee Cake

By: Darlene

Darlene — Thu, 12 Jan 2012 07:09:54 +0000

This is the best Pumpkin Sour Cream Coffee Cake ever.

By: Susan S. Bradley

Susan S. Bradley — Sun, 23 Oct 2011 23:47:18 +0000

Cindy, I checked the recipe, and there is no mistake. The butter and sugar should have turned to caramel and thus thickened, as shown in the pictures. Did you use the suggested toothpick test or internal temperature test to determine if the cake was done? It sounds as though undercooking was the problem. You might want to check the temperature of your oven with a free standing temperature gauge.

By: Cindy

Cindy — Sun, 16 Oct 2011 16:05:55 +0000

Is there a mistake with the topping? Mine was swimming in butter when I turned it out of the pan. The bottom, then top, of the cake was not cooked. Managed to salvage by putting back in the pan and cooked for 15 more minutes.

By: italian cooking

italian cooking — Tue, 31 May 2011 20:21:39 +0000

Best cooking information.