Coffee Lovers' Coffee Cake

Looks delicious but what can I substitute for sour cream?  I want the cake to be non-dairy.  Could I sub unsweetened almond creamer (i.e., Califia?).  Almond milk?

Just finished baking, smells delicious and my mouth is watering. The crust totally stuck to the bottom. So I now have a cake that looks awful and smells awesome! If the recipe doesn't work perfectly, its not a good recipe. I'll rate it a 3 if it tastes good :P

I make this every Christmas. I found that if you only lightly pat the bottom layer into the pan (don't press firmly), it will not make that hard layer. I like the different layers, would not want swirl them together.

I doubled this recipe and used a 15x10 inch pan. I lined the pan with aluminum foil and then sprayed in with cooking spray. The bars did not stick. The flavor was excellent. The coffee granules add a hint of mocha flavor but will still please those who don't like coffee. The crust forms delicious crunchy layer which is complimented nicely by a moist and fluffy cake.

To the viewer who mentioned this needs tweeking...yes the problem with sticking to bottom of pan, is that this receiped is better when that step is eliminated, and you swirl bottom mixuture through batter, this makes the cake easy to remove from pan, and less chance of botter over cooking, and burning.

I followed the recipe to the letter but the layer at the bottom is hard and doesn't come out of the pan. The taste of the cake is delicious but this recipe needs tweaking.

Looks 'absolutely fabulous'. Looking forward to making the recipe.

Sounds Yummy!