I made the sour cream coffee cake yesterday; however, I switched from butter to smart balance, from full fat sour cream to low fat, I used organic eggs and I put in 1/2 cup fresh peaches and 1/2 cup walnuts. Also, I only used 1/3 of the streusel topping. I baked for 55 minutes at 350. It was so incredibly delicious that I had to restrain myself by freezing most of it. The only problem with this product is that the instructions are only for those who have a bread maker which I don't have.