The reviewer gave this recipe 2 stars. This recipe averages a 4.7 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 18, 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 4.7 star rating.
Reviewed: Apr. 10, 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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B&B
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 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 4.7 star rating.
Reviewed: Mar. 23, 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 4.7 star rating.
Reviewed: Mar. 3, 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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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 4.7 star rating.
Reviewed: Mar. 2, 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

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 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 4.7 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 4.7 star rating.
Reviewed: Jan. 22, 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 4.7 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 5 stars. This recipe averages a 4.7 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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Cooking Level: Expert

Living In: Lacey, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 18, 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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HB2
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Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
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Reviewed: Jan. 18, 2009
This coffee cake is awesome! It was so easy to make and tastes great too. I doubled the pecan topping, though. It wasn't enough to cover the whole thing. At least that's my case.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 16, 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 3 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 14, 2009
This cake was okay, but not the greatest. Granted it was moist but the flavor was just not there. As for the topping I would not venture so far as to call it a crumble topping. It is more like the topping on pecan sticky buns. One word of advice if you plan on making this recipe and use a bunt or tube pan of any kind you will need to bake it for longer than the recipe states. All in all not a bad recipe but I won't be making it again...at least not without some adjustments.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 13, 2009
This Coffee Cake was truly amazing! Best I have ever had. It has replaced my old favorite Starbucks Coffee Cake. I did doubled the topping. It was very moist and fluffy. thanks for the recipe. Will be making it for my MOPS group next.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 13, 2009
Have made this cake a dozen times and all have loved it---even slices from the freezer were moist! Top a slice with a scoop of french vanilla ice cream and a drizzle of caramel sauce.
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Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 13, 2009
Amazing, truly! Very tasty--just like the store bought mix i am used to. Glad to have found a homemade version with the same taste! We used a cultured sour cream (lended a nice tartness to cut all the sugar), added 1 tsp of cinnamon to the batter (like a previous reviewer suggested), doubled the topping recipe and doubled the cinnamon within that. Oh my delicableness! :o) And skip the aluminum foil if you don't mind scrubing the pan. :o)
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 3, 2009
I think if I would have just made it in a 9 x 13 pan I would have been fine, but decided to do it in a bunt pan as others did. Most of it came out, but tried to put it together since I'm serving it to my Sunday School class. It looks terrible, but tastes pretty good. I didn't put the topping on the bottom, but only in the middle and on the top. I let it sit in the pan for 10 min. and then turned it out. It fell. So what was a tall cake is about 1/2 of what it was. Maybe too much topping, not sure. I will make it again, but this time in a 9 x 13 pan.
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Cooking Level: Expert

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