Yum! I used this recipe with strawberries and pears, and it is wonderful. The changes i made: i used buttermilk instead of yogurt because of what i had available. I also used a spring form pan since i didn't have the recommended size, and i saw the warnings from other reviewers. I did use the full 1/2 cup of butter for the topping, and i baked it the full hour and 15 minutes. After it cooled a few minutes, the spring form released very easily, leaving a very attractive cake. I've never eaten anything like this, but i'm enjoying it immensely. The cake is very fluffy and a great contrast to the tart sweetness of the fruit. Coffee cake? no, i don't think so. This is in a class of a its own. Thanks for the great recipe!

Reviewed On: Dec. 5, 2009

These were perfect! I did make one change. I used butter flavored crisco instead of butter. The best pb cookies i've ever made. Perfect texture, perfect flavor. Yum.!

Reviewed On: Nov. 23, 2009

This is AWESOME! I really like some rich chocolate, so i doubled the cocoa content. The flavor is SO yummy! I've been looking for SO long! I think that next time i will add an egg yolk or double it and use 5 eggs instead of 4 to help offset the additional cocoa dryness. I also added walnuts. YUM YUM!

Reviewed On: Oct. 1, 2009