Reviewed: Aug. 12, 2006

This is truly a delicious recipe, Vimala. I did mine in a 9x9" glass pyrex, so my bake time was increased somewhat, and I baked at a slightly lower temp. The resulting cake was absolutely delightful. I did not experience any of the "sinking" other reviewers mentioned, but I did use only half the amount of finely crushed pecans. Oh, I added a bit of shredded Angel Flaked Coconut to the topping, as well. I'm keeping this one in the family recipe book. Thank you so much! I wish I had a piece right about now...

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~TAYLOR~

Home Town: New Rochelle, New York, USA

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Reviewed: Aug. 10, 2006

I liked this! Although compared to other coffee cakes, this was more cake-y than bread-y..... Depends on what you like!

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AMARISLA

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Reviewed: Aug. 5, 2006

Everyone I made this for loved it...I also doubled the topping

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megan

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Jul. 28, 2006

bakes just like the recipe thank you for sharing

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presentedtagz

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Reviewed: Jul. 16, 2006

Very good. Her customers love it at our cafe.

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Naa

Cooking Level: Beginning

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Reviewed: Jul. 15, 2006

Sorry, but we did not like this at all. The topping just doesn't cover the entire cake and sank into the batter. Won't be making this again.

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germanwife

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Reviewed: Jul. 13, 2006

This was fantastic! I made it in a bundt pan and doubled the topping, which I added in the middle. I wish I hadn't doubled the topping even though I didn't use it all. It made the coffee cake way too rich for my taste. If I'd used a regular cake pan maybe... My husband said he loved the actual cake part on its own.

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BPAGE

Cooking Level: Intermediate

Home Town: San Jacinto, California, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jun. 23, 2006

I'm not much for sweets, and made this for a potluck, but this was very good. Rather than adding 1 tbsp. vanilla, I added 1/2 tbsp. almond extract and 1/2 tbsp. vanilla. I, like others, doubled the pecan mixture. The cooking time for my cake was about 55 minutes. I didn't bother with the foil and the cake came out fine. A co-worker later asked me to make it for her husband's upcoming birthday, so I think that says a lot! Thanks for the recipe!

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Shannon :)

Cooking Level: Expert

Home Town: Choteau, Montana, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: May 29, 2006

Very tasty for Sunday brunch. I made it a little less heart-stopping by using one stick of butter and one half cup of unsweetened applesauce. It was maybe a little less rich, but my boyfriend couldn't tell that used applesauce (this was a first!). I also used low fat sour cream, substituted 1/2 cup brown for white sugar, and added flour to the topping which I made at about 150%.

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Erin&Mike

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Reviewed: May 24, 2006

family and co-workers loved it. It was moist, and the topping really made it.

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meg

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Reviewed: May 23, 2006

This cake was absolutely amazing. Gone in less than a day. I will definately make it again!!

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Jackie

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Reviewed: May 18, 2006

This was so good!! I don't make a lot of cakes from scratch, but this was worth a few extra dirty bowls! Very light and moist cake, but the pecan topping makes it extra special. I doubled the pecans, butter and cinnamon on top, but only used 1-1/2 times the brown sugar. This is a great coffee cake to share with friends!

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JBH0521

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Reviewed: May 11, 2006

This is a wonderful recipe. I made it in a bundt pan with topping in the middle as well as on top. I had a little trouble removing the cake from the pan, but "patched" it back together with some icing which also acted as glue for the topping to stick to. The group I brought it to really liked it! Will definitely make it again.

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PALMETTOMEL

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Charleston, South Carolina, USA

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Reviewed: May 8, 2006

Really delicious, reliable and easy recipe. A huge hit! I took the photo that goes with the recipe :)

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Rori

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Reviewed: May 5, 2006

Really good recipe. I made it for our Bible Study, and ended up emailing a link to it to one of the women that evening. I didn't have sour cream, but successfully substituted plain yogurt. Also, I added almond extract, like I always do, and it was fantastic. -Also, the crunchy topping was very satisfying!

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Mantovani

Cooking Level: Expert

Living In: Grand Rapids, Michigan, USA

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Reviewed: Apr. 16, 2006

Excellent. Everyone enjoyed this. I used half cream cheese and half sour cream, also doubled the topping mix as suggested, and poked some of it down in the batter before baking. It took much longer than the 35 minutes to bake, closer to an hour to be done in the middle.

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ELISABETHRN

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Snellville, Georgia, USA

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Reviewed: Apr. 6, 2006

Excellent coffee cake! I doubled the topping(like I do on about every coffee cake), and it was wonderful. I got a ton of compliments on it! A+++++ I didn't do the foil thing either; didn't seem to be necessary.

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Sheila

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Reviewed: Apr. 1, 2006

This is a rich, moist coffee cake that is so wonderful. Instead of using pecans, I used walnuts. I doubled the batch of walnut mixture, spread half of the batter in the dish and then put half of the nut mixture on top, rest of batter on top of that and the remaining nuts on top. I also added about a teaspoon more cinnamon to the recipe. It tastes like I was eating a Cinnabon coffee cake!

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COOKINGQUEEN75

Cooking Level: Expert

Home Town: Greenville, Ohio, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Mar. 31, 2006

4 words: super yummy super fattening. This has become the staple of every brunch/shower I go to and every one always asks that I make it. I doubled the topping recipe and have made it in a 9x9 pan,a loaf pan (more bread like) and also in a bundt pan (preferred method and cook for 1hr) for a more cake like presentation. For the pan version, I put topping on top. For the bundt version, I put the topping in the middle of the batter and it comes out looking amazing. People ask how I got it in there. (just put 1/2 of batter in, topping, then 1/2 of batter again). I've also made it with walnuts instead of pecans. I think pecans taste better but they're both great.

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slin

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Mar. 27, 2006

I needed something quick to make before school one early morning and this was a huge surprise! It is absolutely wonderful: sweet, light, fluffy. I omitted the nuts, since we have allergies in our house and it was still mouthwatering! Will definitely make again...and again...and again.

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lorimoses2000

Cooking Level: Expert

Home Town: Glenelg, Maryland, USA

Living In: Houston, Texas, USA

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Amazing Pecan Coffee Cake

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