Reviewed: Nov. 22, 2009

I made this as written, except used a smaller pan it is AMAZING, just what I was looking for. Thank you for sharing.

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Valerie

Cooking Level: Expert

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Reviewed: Nov. 19, 2009

Made exactly as the recipe directed, and it turned out great!

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poproxy

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Reviewed: Nov. 11, 2009

I read the recipe wrong. Still a keeper.

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Pretty in Pink

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2009

I used 1 3/4 cups of cake flour and 1 tsp baking powder....this cake turned out super moist...the only thing I will do different next time will be to wait to add the topping until the last 10 minutes of cooking...thanks for the recipe

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Mrs. Gandee

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Reviewed: Nov. 8, 2009

Wonderful! Wonderful! I followed the recipe, only using a mix of vanilla/almond exctract, and adding a swirl of brown sugar/butter to the batter before topping and baking, and a little brown sugar to the topping. Also, I only had a loaf pan available, but it still took the same amount of time. It came out so PERFECT and tasted amazing! I made a drizzle of powdered sugar, vanilla, and milk, which just finished it off! Thank you for this recipe!!!

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HawaiIrish

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Reviewed: Nov. 6, 2009

I highly recomend this recipe, my friends and family love it.

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Mandy

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Reviewed: Nov. 5, 2009

Very dry and not much flavor will not make again.

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clkimba

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Reviewed: Oct. 25, 2009

This is what I think of as an emergency cake, because it uses storecupboard ingredients. I used brown sugar in the crumb topping but kept the amounts as specified in the recipe. There was a lot of topping so another time I might layer some halfway though the cake. Far too good to keep just for cake emergencies. Thankyou Mary.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Oct. 22, 2009

Everyone else liked this...I thought it tasted bland...maybe use brown sugar. Not sure if i will make it again.

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squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

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Reviewed: Oct. 10, 2009

Really good! Put mine in a 9X9 for a thicker cake & cooked for 40 mins, added streusel topping and back in for another 15. Turned out great, my 1 & 2 year olds ate as much as me!

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Erin B.

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2009

Delicious Sunday morning breakfast.

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sarahsarah564

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Reviewed: Oct. 7, 2009

WOW! I make this for work all the time and it's never failed to please. So easy and straightforward, absolutely nothing needs changed or tweaked. Thanks for the great recipe!

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troublestilskin

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Reviewed: Oct. 4, 2009

I made this in a 9x9 pan because I like my coffee cake thicker. I added the topping in the last 15 minutes or so and it was yummy!! Add about 15 minutes for the smaller pan.... One last change... a large splash of cinnamin in the cake batter (thanks to my son).

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hgrnquilts

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Reviewed: Sep. 21, 2009

Don't run the struesel to the edge of the pan and make it deeper.

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Jeff PG

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Reviewed: Sep. 15, 2009

Amazing! Everyone LOVES it just the way it is

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SuzieHomeMaker1984

Cooking Level: Expert

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Reviewed: Sep. 13, 2009

Very good! I baked it in a springboard pan and used half and half instead of milk, because I was all out. It was thin like a pancake, literally 2 inches thick. I accidentally put in 1/2 cup of butter in the cake, this might have made a difference in it not rising more. It was still a hit. Next time I will definitely double the cake batter. Thank you for posting.

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Liz

Cooking Level: Intermediate

Home Town: San Mateo, California, USA

Living In: Queens, New York, USA

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Reviewed: Aug. 30, 2009

So delicious and extremely moist :) I also had problems with the topping melting in the batter. I would reccomend using a smaller pan too, and then its just the right depth. I always use part white sugar, part brown, so I used 1/2 cup white, and 1/4 brown for the batter for extra moistness.

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HOLLYAE

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Reviewed: Aug. 26, 2009

This was absolutely delicious! I brought this to a sleepover party to eat for breakfast and everyone raved about it! Thanks for the great recipe!!

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lovemyturtles

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2009

Awesome! This was so tasty. I will make this again and again.

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SKOONUS

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Reviewed: Aug. 22, 2009

Just finished eating this for breakfast, and it was wonderful. I followed the numerous suggestions of using 1/2 cup each of flour, white sugar and brown sugar for the streusel. And I put it on the last 15 minutes of baking. I used a 9" square stoneware pan and baked it for about 32 minutes. I spread confectioner's sugar on top after it cooled. So yummy! The cake part itself was delicious on its own, which is our test of a good coffee cake. The texture of the streusel wasn't exactly what I was looking for (wanted it more like Entenmann's), but I'll keep trying.

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