When the recipe says to wait until the cake has cooled, it means it. I made my own version of Tracy’s Mom’s Sour Cream Coffee Cake last weekend. My walnut replacement were almond slivers, and I highly recommend that substitution.
I let the cake cool for a little bit, but it wasn’t enough. When we went to flip it back over, it crumbled.
Ryan took the cake to work, and from what I hear, despite its unsightly appearance, it was devoured. If only I’d had an extra ounce of patience, it would have been beautiful… I’m learning though. I followed the instructions on waiting for a Bundt cake to cool this weekend, and it was magical.
