Reviewed: Nov. 10, 2007

Made this last week for the gang at work. Had so many rave reviews and it was gone before lunch. This is a keeper. Followed recipe to the letter and it was perfect. This is a keeper.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Johnna

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 6, 2007

This was great--had guests over for coffee and they loved it. I didn't use the foil, just sprayed the pan with Pam (the baking kind, with flour) and it worked fine. Also used 1 and a half times the topping, as per lots of reviewers, and that was good advice too. Thanks everyone!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

annie

Cooking Level: Intermediate

Home Town: Hanover, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 4, 2007

Very good, light and fluffy. I tried the bundt pan method with filling in the middle and sprinkled with powedered sugar and it came out good (I think I baked just a tad too long though)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cmbos

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 2, 2007

This cake was divine. the best I've had outside of a bakery! Fantastic.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

christoph1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 12, 2007

My family really loves this recipe. My mother, mother-in-law and my husband's 92 year old grandmother were all totally impressed when I made this (yeah!). It is so moist and delicious. The second time I made it I tried to lighten it up a bit and used light sour cream and Splenda while and brown sugar. My family didn't even notice, so I will continue to make it with those substitutions.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CRISTIEB

Cooking Level: Intermediate

Living In: Wausau, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 17, 2007

The perfect coffee cake!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Julie MacDonald

Cooking Level: Intermediate

Home Town: Anacortes, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 13, 2007

My 12 year old son made this as a surprise breakfast and it was wonderful! He said he read the reviews and he substituted almond extract in place of vanilla extract. We didn't have enough pecans so he used 1/2 cup chopped pecans and 1/2 cup chopped almonds together. In place of the cinnamon he used chocolate cinnamon (the kind for flavoring coffee). He said he tossed in an extra handful of flour to make it fluffier. I can't believe how good it was.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cdavidson

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 9, 2007

Fantastic. I didn't have enough sour cream so I used about 1/2 sour cream and 1/2 plain yogurt. I also halved the recipe and it fit nicely into a pie dish. I still needed to cook it for the full amount of time.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 6, 2007

Easy, moist, very good, didn't change a thing on the recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JDSMOM1

Cooking Level: Intermediate

Living In: Columbus, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 2, 2007

Nice basic recipe. I would double the topping next time. Easy to make & set up well (easily turned over and foil came off easy, holding it's shape until it could be flipped over onto a dish).

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 29, 2007

AWESOME. That;s all i have to say. except that I, too, doubled the topping. Simply maahhvelous, dahling! Thank you!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CYNDIE4

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Roscoe, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 27, 2007

oh my gosh, what a hit! my one and only recommendation is to wait before you put the topping on because as others have said, the nuts will sink in. what a delight.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tinydancer2426

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: Saint Louis, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 5, 2007

Great recipe. One hint: if the center is still jiggly, even if the toothpick comes out clean, bake it a bit longer. I love the sweet nut crunch on top.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GERRIERPH1

Cooking Level: Intermediate

Home Town: Wausau, Wisconsin, USA

Living In: Maryville, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 4, 2007

This just did not turn out that good for me. I was very disappointed.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jawvdl

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 25, 2007

My daughter just made this coffee cake for her 4H baking project. She won champion coffee cake! The other judges even came over to taste it because the cake judge was raving about it! This will definitely be added to my recipe book!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SMALEITA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 23, 2007

This is the best coffee cake recipe I have ever made. I did not make any modifications and it was a hit at our Father's Day Brunch.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CANYFFEL

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 15, 2007

I made this coffee cake for my dad this morning and he loved it. Took half of it home to eat for breakfast for the next two days. I added one cup of fresh blueberries and used 2 cups and 4T of cake flour instead of all-purpose flour. I did use the foil as recommended; the cooking time was almost 50 minutes but worth the wait. I will defintely make this again!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Delainey

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 7, 2007

I halved this recipe and used a round cake pan...SO amazing, though it fell apart a bit. I loved how the topping fell in a little, I think that was great.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DRCLAIR

Cooking Level: Expert

Home Town: Sidon, South, Lebanon

Living In: Ames, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 4, 2007

Easy, great recipe! I didn't have a full cup of sour cream (maybe only 2/3 cup), so I used some milk with vinegar. I also used a little less butter and sugar. Even with my modifications, the cake was moist and tasty.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Fawn

Cooking Level: Intermediate

Home Town: Baker, Louisiana, USA

Living In: Klang, Selangor, Malaysia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 2, 2007

I have made this cake several times for breakfasts at work. It is always gone. I did try it in a Bundt pan once, but will not do it again. It does better in the 9 x 13. I started making 1 1/2 times the topping just because I love it. It is not necessary, though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lpfister

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Amazing Pecan Coffee Cake

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!