The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Photo by Kristen
Reviewed: Jun. 15, 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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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 15, 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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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 10, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 3, 2009
Absolutely delicious! It was hard to stop eating it.
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Photo by Julie E.

Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.71 star rating.
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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Cooking Level: Intermediate

Home Town: Peabody, Massachusetts, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.71 star rating.
Reviewed: May 8, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 20, 2009
Yum!! My kids LOVE this, I've also scooped the batter into a muffin-paper lined tin and used the topping on the muffins. My kids LOVE this!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 13, 2009
This is a wonderful recipe! The cake is so fluffy and moist. I always double the pecan topping mixture... it comes out perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 13, 2009
I think this recipe is great. Whenever I make it people ask me for the recipe. I add many different things to it, but my favorite by far is cranberry's and then I drizzel it with an orange glaze. YUMMMM
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Cooking Level: Professional

Home Town: Fulda, Hessen, Germany
Living In: Hornell, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 26, 2009
This is an excellent recipe. I tweaked it a bit (couldn't help it). None of my roommates do nuts, so I left them out and doubled the sugar/cinnamon mixture instead. It was pretty awesome, though I would've preferred the nuts. The cake is fluffy and substantial, and the sugar/cinnamon part caramelizes and leaves sweet, chewy bits throughout. I like to layer mine; they come out pretty and there's a sweet, cinnamon-y taste in every bite that way. The only trick to this recipe is figuring out how to get this stuff out of the pan. I can line the bottom of a 13x9 pan with parchment and it comes off alright, but it's death in a bundt pan. I've tried PAM, butter, shortening and flour, nothing I've tried works. Any suggestions?
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 24, 2009
I have made this recipe several times, and it always gets rave reviews. Thanks for sharing a wonderful recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 20, 2009
THE BEST RECIPIE I HAVE HAD YET ON THIS ENTIRE WEBSITE , and that's saying something !Best coffee cake I've ever had ! Moist delicious and oh so good ! I didn't have any pecans on hand so I used almonds, which were amazing and I made a glaze of icing sugar, milk and almond extract. So good, do sinful !! (:
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Cooking Level: Intermediate

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 4, 2009
sooo good i put raisins in it also. had a hard time getting it out of the bunt next time i will just leave it in
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Photo by isabella217t

Cooking Level: Intermediate

Home Town: Redford, Michigan, USA
Living In: Tempe, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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Reviewed: Feb. 18, 2009
I made the bundt cake version of this recipe. About an hour and 10 minutes to bake. I also folded in blueberries into the batter. Very moist and delicious.
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Photo by JodySusanne

Cooking Level: Intermediate

Home Town: Woodstock, Virginia, USA
Living In: Ripon, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 28, 2009
Amazing IT IS! I have been making this recipe for years. It is soooo good I do not feel the need to try another.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 26, 2009
Thanks for all recipes!! My husband loves me more!!
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Home Town: Irvine, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 20, 2009
Delicious, rich, moist. Baked it one hour in a bundt pan. Put all the topping in the middle after adding 1/2 batter. This didn't work as the cake separated in two parts when I took it out of the pan. Make sure to line with foil and let it sit 10 minutes after taking it out of the oven.
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Cooking Level: Intermediate

Living In: Rochester, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 20, 2009
I doubled the brown sugar and pecans, but it was too much. I should have stuck with the recipe as stated!! It gave a messy presentation, but the taste was outstanding!! I won't deviate next time!!
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Photo by HB2

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 20, 2009
This is SO tasty! The cake and the topping are absolutely delicious. It's pretty fattening, too...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 20, 2009
This was excellent! I made it for Christmas brunch and everyone loved it! I even made it gluten free by using special flour and it was still very yummy! Thanks!
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Photo by Crystal Dawn

Cooking Level: Expert

Living In: Lacey, Washington, USA

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