Because I didn't follow the directions exactly, I gave its current average rating, just to tell others about my experience so they avoid creating the mess I baked. I followed the recipe exactly--- except I halved everything and baked it in a smaller, round pan. Reviewers suggested using more cherries and less sugar, so I did that too. I added about 1/3 cup extra cherries probably? I also had to keep a close eye on the cobbler since I was baking an altered amount in an altered pan. I started off checking at about half the recommended time. I checked on it a couple more times before I finally took it out, so I doubt it failed from excessive heat loss due to opening the door to check on it. (My apt oven doesn't have a glass window or light sadly) I took it out when it was golden brown. The end result was not cakey or light at all. The cherries were quite sticky. It was very very chewy and greasy. The flavor seemed tasty but the texture was just too chewy & tough anywhere the cherry/sugar mixture was. I would consider making this recipe again without halving the ingredients, but I would definitely caution anyone from trying to halve it.

Reviewed On: Aug. 18, 2009

This recipe was resulted in a LOT of batter. I don't have a Bundt pan so I used a filled a mini cupcake sheet (24 cakes). I had plenty of batter left. I could have filled a loaf pan, but I though it wouldn't be enough so I poured some batter in an 8 inch cake pan. Woah, still more batter. Hm. I filled the loaf pan with the rest, not enough. So I have some irregular shaped desserts on my hands. They all required different baking times, the mini cakes required about 15 minutes and then the times went up from there. Despite the fact that I was opening and closing the oven door too frequently the cakes turned out fine. Well risen and so light. I followed the recipe closely, altered the spices a bit based on reviews and what I had on hand in the moment. I also ALWAYS roast nuts (in this case I substituted walnuts for pecans because its what I had) before I chop them into a recipe. This drives people wild I've found because the flavor is earthy and deep and the nuts are crispier and lighter. I also added 1/2 teaspoon each of Vanilla & Almond Extract to the batter. In addition to those changes I made a simple walnut streusel and poured it on the top of the cakes. Some of them I put it on the bottom too, which I'd not recommend doing in the future as they were annoyingly sticky to deal with.

Reviewed On: May 4, 2009

I'm reviewing only the Streusel Topping, not the entire recipe. I was searching for a topping recipe to accompany some mini pear walnut spice cakes as a topping and using some of the streusel topping for a middle layer and topping on a pear walnut spice dessert bread. The topping was great. Easy, quick and had a good delicate flavor and nice balance of ingredients. It went great with my cake and was greatly enjoyed by all.

Reviewed On: May 4, 2009