Reviewed: May 23, 2013

Wow! I made this for a colleague's birthday. It was scoffed up in no time. Many people too two or three servings. Yum! I will definitely make this again.

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Reviewer:

fullcry65

Reviewed: May 6, 2013

This coffee cake is AMAZING. I rarely give any recipe 5 stars, but this one deserves it. So moist & buttery. I did use one tablespoon of almond extract & everyone who tasted it agreed that they would use almond instead of vanilla. I am thinking about making muffins or putting it in a bundt pan as others suggested. I did not use the foil, just greased the pan & cut it out of the pan as we ate it.

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Reviewer:

Jennifer

Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

Reviewed: Apr. 25, 2013

The best coffee cake I've ever made!

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Reviewer:

bettyc

Reviewed: Apr. 12, 2013

A wonderful recipe! I used all whole wheat flour and it still turned out fluffy and delicious.

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Reviewer:

elonahdann28

Reviewed: Apr. 1, 2013

I made this for Easter brunch and everyone loved it! So easy and delicious. This will be an annual recipe for sure

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Reviewer:

tiffany

Cooking Level: Intermediate

Reviewed: Feb. 25, 2013

I am writing this recipe down for keeps! The only thing I changed was I used vanilla yogurt because I didn't have any sour cream and I doubled the topping and added 1/2 to the middle of the cake before cooking. I also used a bunt pan-it took about an hour to cook.

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Reviewer:

mokiepoet

Reviewed: Feb. 24, 2013

My husband really loved it! but I thought it was just alright. Overall it seemed fairly average and nothing special.

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Reviewer:

watkinsfamilyof4

Cooking Level: Intermediate

Reviewed: Jan. 30, 2013

Very delicious and very moist! I doubled the topping and put it on the bottom of the bundt pan in the middle of the batter and at the top...yummm. I didn't have sour cream and used greek yogurt instead and it tasted great. I also added a little almond flavoring. I will definitely make this again!

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Reviewer:

CKMabes

Cooking Level: Beginning

Living In: Salem, Oregon, USA

Reviewed: Jan. 28, 2013

I served this within a few hours of making it and it was pretty good. However, the leftovers the next day were AMAZING. The cake was moist and the topping was the perfect amount of sweetness. I followed some of the other reviews and doubled the topping, toasted the pecans, crumbled the topping with soft butter (not melted) and added 1 TBSP of flour to prevent sinking. I also used 1/2 c of applesauce in place of 1/2 c of butter and did half almond extract and half vanilla extract.

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Reviewer:

MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

Reviewed: Jan. 24, 2013

I followed the recipe exactly and this came out perfectly! I don't generally like sour cream so I admit I was a little worried it would be too tangy but it was absolutely divine! Just make sure you have a glass of milk nearby :)

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