Great cookie-crisp texture, and totally easy to make. Used unsalted roasted pistachios and added blood orange essence so that the cookies would go with Italian dessert wine, yum! Didn't have light olive oil so I used about 90% canola and 10% fruity olive oil. Baked for 35 mins, had no problems at all cutting the cookies, then baked on cooling racks for 10 minutes each side. Perfect!

Reviewed On: Oct. 16, 2009

Nice! I chose this recipe because it was relatively lean compared to the other coffee cakes on this site. It turned out very moist and flavorful, although a little dense. Looking at the structure of the cake though, it seemed a little denser on the bottom than the top, which leads me to believe that the density had to do with the temperature of the ingredients. I will try next time with all room-temp ingredients and see if it makes a difference (I used eggs and sour cream straight from the fridge this time). The cake was baked in a silicone bundt pan that had been crisco-ed and floured, and slipped out easily after 45 minutes of cooling. I too noticed the lack of salt, and added 3/4 tsp of salt to add dimension. Also reduced the white sugar to 3/4 cups and thought it was the perfect amount of sweetness - I like coffee cake but find most bakery versions much too sweet. Very nice recipe!

Reviewed On: Nov. 2, 2008

quick and easy, even my spice-hating family approved! I made it early on Christmas day and reheated later with a meal of Malaysian roast chicken, mashed potatoes, and grilled asparagus. Yum.

Reviewed On: Dec. 25, 2005