Wow. Best tasting coffee cake I've ever had. I followed the recipe to a T except I used an 8x8 pan and increased the baking time to about 65 minutes. So moist and delicious. Perfectly sweet.

Reviewed On: Jan. 20, 2009

I was really craving coffee cake last night so I decide to give this recipe a shot. This is the best coffee cake I've ever had. I didn't have any butter, so I used Country Crock. I only had about a 1/4 cup of white sugar left so I used brown sugar for the rest. I left out the nuts for the topping, baked it in a 8x8 pan for an hour, left out the icing and it came out AMAZING. It's even better the next morning. I can't believe how moist it is. I'm going to try it again with real butter and all white sugar.

Reviewed On: Jan. 15, 2009

I was just expecting vegetables on Ramen noodles but it was so much more! I used Pork Ramen (do it, it adds GREAT flavor) and bought Chinese Spiced Firm Tofu (again, DO IT! Especially, if you like ginger) and USED Sugar Snap Stir Fry Veggies (sugar snap peas, corn, mushrooms and onions) and it came out delicious! Left out the soy sauce because it was so flavorful without it. I tried to drain the excess water from the tofu by patting it with paper towels, cubed it, squeezd water out and then patted the cubes again but there was still a ton of water while frying. If you find that the tofu isn't frying, drain the oil out and pour in fresh oil. Trust me, it's a little more work but the tofu will be perfectly fried. Will definitely make again.

Reviewed On: Dec. 17, 2008