Oops...I goofed. This is a wonderful, old-fashioned pie. I made it yesterday, and when I came back today to rate this recipe, I realized I made a mistake, but it worked well. I added 3 TABLESPOONS flour, and mixed it in after creaming the butter and sugar. Then added the remaining ingredients. My pie turned out great, very custardy, and I have had very minimal liquid run-off because of the extra flour. No floury taste or consistency, however, and I think that's because I creamed the flour into the butter/sugar mixture thoroughly before adding the eggs, vanilla, and buttermilk. I'll definitely make this again! Thanks!

Reviewed On: Jan. 29, 2008

This gets my smack-your-grandma award, which is my highest rating, because this cake is so good you will want to smack your grandma after the first bite. Very easy to make. I doubled the amount of berries, and used both red raspberries and blueberries. I also doubled the topping, but only used about 1-1/2 the amount which was plenty for me. Oh, I threw some coconut in the topping, also, because I had about a cup I wanted to finish using. I mixed the batter just as instructed in the recipe, and the cake had a wonderful texture. I can't imagine that the B&B's coffee cake was any better than the recipe you devised. I will definitely make this again!

Reviewed On: Jan. 14, 2008

This was easy to make. I took some tips from other readers, and reduced the amount of cheese and added some half-and-half to the eggs (sorry, I didn't measure at 5am). Thinking I was being clever, I cooked the sausage the night before, and then forgot to add it! So, mine was a meatless breakfast casserole, and it was quite good. I used Italian seaonings, and prebaked the crescent roll crust about 5-7 minutes before adding the egg-cheese mixture. Started with oven at 350 for 20 minutes, and 300 to finish. I'd make this again; it was a breeze.

Reviewed On: Nov. 3, 2007