Reviewed: Nov. 25, 2009

love this recipe!!!! very easy and tasty!!

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JenniferB

Cooking Level: Expert

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Reviewed: Nov. 8, 2009

Loved this!! Wouldn't change a thing.

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lishee

Cooking Level: Intermediate

Living In: Langley, British Columbia, Canada

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Reviewed: Nov. 4, 2009

This coffee cake was AMAZING! Nice and buttery, not too sweet and just the right amount of topping. The topping does sink in to the cake a little, but that is what its supposed to do! Some other reviewers said to double the topping, but I would leave it as is. Any more would be too sweet, its perfect the way it is. It was even better the next day, so I'd recommend making this a day ahead of serving. It was a large dish, so it took us a while to finish it but even after a few days it just seemed to get better. Great recipe!

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cookinmama

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Oct. 14, 2009

OH MY GOD!!!! This recipe is AWESOME! I did not have any pecans or nuts in the house and it still was incredible! I wouldn't change a thing. My 3 year old Emma helped me with this one so easy!

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whispering angel

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Reviewed: Sep. 28, 2009

This takes much longer than 30-35 minutes to bake.

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caramia

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Reviewed: Sep. 23, 2009

I doubled the filling and used a bundt cake pan. I put half of the filling in the middle and the other half on the top (which ends up being the bottom once you flip the cake out of the pan). Next time I will put all the filling in the middle. This was a big hit and I will make it again for sure.

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Melissa Watson

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Reviewed: Sep. 13, 2009

This coffee cake is perfect. I have made it several times for my Sunday School class and there is never any left!! I made is for my husband's ESL class and now I'm trying to translate the recipe into spanish since several of the ladies asked for it (in spanish)!! I make it with no changes and it's perfect every time.

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GrandmaRuth

Cooking Level: Expert

Home Town: Columbiana, Ohio, USA

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Reviewed: Sep. 9, 2009

This has become my all time favorite coffee cake, and I make it often at my coffee shop. The only change I have made is to double the topping and put it in the pan first. Then spread the batter on top of that, bake it, and when it comes out, flip it over and all the gooey topping flows down into and around the cake making it even more moist, if that's possible. I always sell out of this and cannot stop eating it, myself. SOOO amazingly good.

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melsymi

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Reviewed: Aug. 14, 2009

This is one of the best and moist coffee cakes I have ever made. Also I like to add different kinds of berries to the top of mine before I put on the brown sugar pecan mix.

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Tiffany

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Reviewed: Aug. 12, 2009

MMM...what a wonderful coffee cake. I absolutely loved the pecan topping. It really took this cake over the top! Because the cake is pretty plain on it's own. I baked my cake for only 30 minutes and took it out the oven when I got a few moist crumbs on the toothpick instead of leaving it to come out totally clean. This really made the cake melt in your mouth. This is definitely going to be a regular dessert for me! Thanks for sharing such a delicious recipe.

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Roxanne J.R.

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2009

Nice taste. Light cake(a little crumbly). I made a double batch of the topping without the nuts. The brown sugar mixture was wet, not crumbly and it sort of sank into the batter. Still tasted good though! Anyone else have this situation?

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Kerrie

Cooking Level: Expert

Home Town: Bayonne, New Jersey, USA

Living In: Lebanon, New Jersey, USA

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Reviewed: Jul. 23, 2009

Very tasty and easy to make. Followed directions (except no foil-used Pam with flour and had no problem getting the cake out of the pan) Next time will double the topping, very good.

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jennifer s.

Cooking Level: Intermediate

Living In: Leesburg, Virginia, USA

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Reviewed: Jun. 12, 2009

This cake was delicious! However, I gave it four stars becuase it was sort of dry. Next time I may add a touch more sour cream to help or poke holes in cake and drizzle the glaze inside. Oh yeah, I made a cinnamon glaze (cinnamon, powdered sugar, milk, nutmeg) for the top...awesome with this cake! Besides the bit of dryness, it was great!!!

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themrs720

Cooking Level: Beginning

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Reviewed: Jun. 11, 2009

This coffee cake is moist and delicious. The changes that I made were to toast the pecans first, I increased the topping to one and a half times that of the recipe and drizzled a vanilla glaze on top. It took 45 minutes to cook a 9" x 13" cake.

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Kristen

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2009

Amazing!! The cake is so rich and buttery, yet light. The first time I made it with walnuts, the second time with pecans. I give this 4 stars because, although I usually put nuts in or on everything, I did not care for them in this recipe. Last time I doubled the topping and that was a nice touch. Definitely will make this again.

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peggy

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Reviewed: Jun. 3, 2009

Absolutely delicious! It was hard to stop eating it.

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Julie E.

Cooking Level: Intermediate

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Reviewed: Jun. 2, 2009

This is a rich and moist coffee cake, but I thought it was average. I agree with the previous reviewer, it takes longer to prepare than indicated. Although it is nice, I wouldn't bother making this again.

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Deb C

Cooking Level: Intermediate

Home Town: Peabody, Massachusetts, USA

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Reviewed: May 7, 2009

Preparation time & cooking time were very underestimated. Took almost an hour of preparation (sour cream would not blend in with butter) and took twice as long to cook as stated. Finished cake was nice but not worth all the effort, would not make again or recommend.

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