The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 2, 2009
This is probably the best coffee cake I've made. I did add 1 tsp of cinnamon to the batter. I didn't have pecans so I made my own crunch topping by using 1/2 c of quick oats, 1/4 of flour 3 TBL spoons of melted butter, 1 tsp of cinnamon and 1/2 c. brown sugar. Everyone loved the topping and the cake!
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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: Dec. 26, 2008
Amazing flavor, very moist, and easy for even a non-baker to get right! I mixed up the batter and left in it the fridge overnight, then put it on the counter to warm up for a half hour before baking the next morning. The top is too pretty to invert underneath, so I just served the pieces out of the pan. My only complaint is that the tin foil tears and sticks to the pieces if you serve it this way, so next time I'd skip it altogether. Thanks for a great recipe!
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Photo by JUMAHA

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA
Living In: Maple Grove, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 24, 2008
Made this as a bundt cake and it was very moist and delicious. I greased and floured the pan very well as suggested by earlier reviews but it still stuck only b/c I put the streusel on the bottom before the batter. Next time I will not do that and just put it in the middle of the cake. I brought this to work and everyone said it was super moist and the best coffeecake they ever had.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 17, 2008
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 4.7 star rating.
Reviewed: Nov. 23, 2008
Oh, holy yummy. Forgot to pick up the sour cream so I improvised and added a 1/4 cup of milk and an extra egg for moisture-and eliminated the pecans (I love them- BF has allergies grrr) and, OH YUM. I will totally be making this again and won't forget the secret of sour cream next time!
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Photo by SUEHOWIE

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 17, 2008
This is amazing and very easy to make. I first had it at my son's house and just tried it for myself. My family loves it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
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Reviewed: Nov. 17, 2008
If I could give this 10 stars I would. I made this the night before a breakfast meeting. Unfortunately, it never made it to the meeting! We had it for dessert. Delicious!
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Photo by K-Dub

Cooking Level: Intermediate

Living In: Simi Valley, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 17, 2008
I am not really sure what all the fuss was about with this recipe. I think it was just another coffee cake... nothing special at all. The topping was okay and the cake itself was just okay. I have had better.
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Photo by KaylaMayaCamrynMOM

Cooking Level: Intermediate

Home Town: Washington, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 15, 2008
Definitely the best coffee cake ever! The whole family loves it, and I'm always asked to bring it to family functions. I like lots of topping so I double it.
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Cooking Level: Intermediate

Home Town: Wheatley, Ontario, Canada
Living In: Belleville, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 11, 2008
I just tried this recipe and it absolutely delicious! (And I'm picky, so if I say it's good, it's good!) I divided the recipe in half because I was making it for myself and I used 1/4 cup sour cream and 1/4 cup half and half instead of the 1/2 cup of sour cream. Very, very, very good. Adding blueberries might make it even better :) Update: I just made this wonderful recipe again today, only I changed a few things. I halved the recipe (which still makes a good sized cake!), added 1 cup diced frozen strawberries and 1/2 cup of chopped pecans. (I got rid of the brown sugar topping.) It came out sooo yummy! I will definitely use this recipe again and again!
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Cooking Level: Intermediate

Home Town: Elizabeth, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 4, 2008
Followed the recipe exactly and everyone loved this cake. I have no idea why it was baked on aluminum foil, though, because flipping the cake caused the topping to be on the bottom.
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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: Oct. 6, 2008
It was probably the best coffee cake I have ever eaten. It was definitely moister than most, and it was really easy to make. I baked it in a bundt pan and doubled the topping. It came out looking very pretty with a little topping on top and some in the middle.
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km

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 2, 2008
Oh so good! I made one for home, and one for my husband to take to work. I followed the recipe exactly as written. This cake has a great consistency. Highly recommend this recipe.
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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: Oct. 1, 2008
Amazing!!! Since I like things extra sweet I tripled the topping and the cake turned out delicious. This may be a little too sweet for some but be sure to at least double the topping. The cake was very moist and simple to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 21, 2008
I made this for a baptism brunch and was a total success!! A full pan was gone in minutes. Followed recipe exactly, except for doubling the topping!! Worked well with a baking time of 37 minutes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 27, 2008
VERY good! I make this for breakfast everytime we have overnight guests. :) Topping is delicious, and cake stays nice and moist. Thanks for the great recipe!
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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA
Living In: Saint Louis, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 25, 2008
This is a very good cake. I have made it several times and I love it (so does my picky husband). I like adding the topping after the cake is cooked, but it taste good either way.
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Cooking Level: Expert

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 10, 2008
This is an amazing coffee cake! The batter will be very thick when you are finished mixing everyting together. I was a bit worried about this, but the cake so moist and tender! I left out the nuts, as I do not care for them in cakes and such. I will def. make over and over again!
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Cooking Level: Intermediate

Home Town: Delmar, Maryland, USA
Living In: Fruitland, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 5, 2008
Easy and delicious.I also did it in a bunt pan but i added half the nut filling in the middle and half on top so when flipped over it had a cruchy topping. Next time i will try it in a tube pan. Big hit!
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Photo by LJ65

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 23, 2008
I didn't change a single thing for this recipe, and I never will. It truly was amazing! Moist and delicious; not dry like so many other coffee cakes. I brought it to work and all I heard all day was either a)how awesome it was or b)how much everyone hated it (and me) since they're on a diet. :) Also, the topping may look like there's not quite enough, but once it all cooks, it's PERFECT. Don't change anything!! Also...definitely safe to cook the night before and serve the next day. It stays quite fresh.
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Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Mountain House, California, USA

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