Reviewed: Jul. 12, 2008

It came out a little dry for me, next time I will probably add applesauce to the mix to keep some of the moisture, but everything else about this recipe was perfect!! Thanks!

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Jenn

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: New Braunfels, Texas, USA

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Reviewed: Jul. 3, 2008

This was awesome! I've made it in a bundt pan a few times. It's become my "go to" when guests are in town. The sour cream makes it so moist! And it does keep well in a cake dome, maintaining its moistness. I use about half vanilla and half almond extract(because I LOVE almond) and it gives it a great depth of flavor.

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EWiez

Cooking Level: Intermediate

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Reviewed: Jun. 29, 2008

The best coffee cake I've ever had, and that's saying a lot! This coffee cake is literately melt in your mouth, it's flavors are just to die for! I could eat this every day it's so good! The only negative to this recipe is the high fat and calorie content, but if you plan on indulging, this is definetly the thing to treat yourself to! EXCELLENT!

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Creative_Cook28

Cooking Level: Expert

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Reviewed: Jun. 29, 2008

Outstanding coffee cake. Took it too a church brunch, and was asked for the recipe. I added probably a third to a half cup more sour cream in the batter, as I hate a dry cake. Also, I probably doubled the brown sugar/pecan mixture. Baked it in a Bundt for 50 minutes at 325, and it was perfect!

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PAULABASKET

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Reviewed: Jun. 19, 2008

This was really good. I made it for my hubby for Father's Day...and he loved it! I didn't have any sour cream, so I used low fat plain yogurt instead and it still turned out perfect. My kids loved it too, and the whole pan was gone before I knew it! This is a really easy recipe, and I will be making this again soon. Thanks for a great recipe!

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PHANILEIGH

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Reviewed: Jun. 1, 2008

This wasn't amazing - but it was tasty (not worth 5 stars though). I've made this twice - the first time was a disaster because the batter rose so much that the topping and batter spilled over (apparently the dish wasn't high enough). Made the second time in a much higher baking dish and it came out fine. I would venture to say that 1 tablespoon of baking powder is a bit too much - especially since an ingredient like sour cream will activate the baking powder even more. For those who want to cut back on calories/fat - you can easily substitute plain yogurt for the sour cream... it's the acid in the dairy that helps the batter rise, break down gluten, and yogurt also keeps the cake moist (so feel free to substitute with the same results).

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Serena

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: May 30, 2008

This was my first time making a coffee cake. This recipe was easy, and DELICIOUS!

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Hannah & Bull

Cooking Level: Intermediate

Living In: Lafayette, Louisiana, USA

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Reviewed: May 29, 2008

I made this to send to the office with my husband. He came back with rave reviews. They even requested the recipe to publish in the office newsletter. I used approximately half of the topping in the MIDDLE of the cake, and the rest on top. this distributed the flavor through the cake more.

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MollyBrook

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

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Reviewed: May 22, 2008

be careful if you're using a bunt pan. My filling stuck to the top and broke when I tried to get it out even though I greased the pan well before.

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sugarpuff007

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Reviewed: May 21, 2008

This is a very, very lovely cake. It was a big hit with my family. I made it in a bundt pan and it was delicious. Great recipe! If you make it, you won't be disappointed.

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Kathleen

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Reviewed: May 3, 2008

Yummm...you can taste the butter in this cake. Very moist.

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Renee410

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2008

I made this for a business meeting and it was very well received. I do think there was a tad too much topping, which was a little dry and crumbly, making it a bit messy. Next time I might try to put some in the middle of the cake and add a tablespoon of butter to the topping to help it crumb better. A delicious cake overall and great with coffee! I will definitely make this again.

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RioChick

Cooking Level: Intermediate

Home Town: Saxtons River, Vermont, USA

Living In: Reston, Virginia, USA

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Reviewed: Mar. 20, 2008

My dad drives an hour and a half to see me if he knows I'm making this.

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MUGAL

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Reviewed: Mar. 3, 2008

Excellent! I cut the recipe in half and used a bundt pan and baked for about 30 minutes. Came out great and everyone liked it at our reception!

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SNOWBIRD32

Cooking Level: Intermediate

Home Town: Schenectady, New York, USA

Living In: Hickory, North Carolina, USA

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Reviewed: Mar. 3, 2008

This is one of the best coffee cake recipes I have ever used! The cake is so moist and light.

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SHELLYVANKIRK

Cooking Level: Professional

Home Town: Logan, West Virginia, USA

Living In: Bellbrook, Ohio, USA

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Reviewed: Feb. 24, 2008

I made this for a breakfast birthday party. I arrived 15 minutes late (trying to finish making this coffee cake) and everybody had already starting eating. Someone tried the coffee cake, said how good it was, and everybody else had to try it, too. There was only one piece/serving left. It was a hit! I doubled the topping, as some reviewers had suggested. I didn't have quite enough vanilla extract so added some almond extract. It was delicious! Will make this again for the family reunion in April. Thanks for sharing this recipe!

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BROSEK65

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Reviewed: Feb. 13, 2008

This is so amazingly good!

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CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Feb. 3, 2008

I didn't care for this coffee cake very much. I followed the recipe exactly and it was still very crumbly.

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SASSY43028

Cooking Level: Intermediate

Home Town: Howard, Ohio, USA

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Reviewed: Feb. 3, 2008

I made the bundt version of this the day before yesterday and served it in my espresso bar. It sold out in no time and for good reasons: beautiful and delicious! I used 1.5 times the "topping" and put it in the middle, and added a little cardamom and nutmeg as well as extra cinnamon. It is important to grease your bundt well and flour it too; I did this and still had a small area where the filling stuck to the wall of the pan. Baked for about 50 minutes at 325 degrees convection. Dusted with 10x as suggested. Very moist; keeps well in a cake dome overnight (if yours lasts long enough) and goes well with coffee drinks. I do recommend lightly toasting your pecans or walnuts before chopping. It heightens the flavors a bit in the finished cake. This is one of the best coffee cakes I have ever baked and I have tried quite a few recipes over the last 10 years or so! Highly recommended.

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KIMBICA

Cooking Level: Professional

Home Town: Bethlehem, Pennsylvania, USA

Living In: Tucson, Arizona, USA

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Reviewed: Feb. 2, 2008

This really IS amazing! I tried making it in loaf pans instead of a 9x13 pan. Wasn't a good idea. The body of the cake was too light and didn't hold up. It is an absolutely wonderful recipe. So yummy I felt guilty eating it for breakfast!

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