Reviewed: Jul. 25, 2011

it was good! iv had better it didnt wow me but im glad i tried this recipe it was very moist and easy to make thank you for sharing!!!

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Reviewer:

anniek

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Jun. 12, 2011

wonderful. Thank you for the recipe, I loved it

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Reviewer:

checkpointcrumbcake

Reviewed: May 17, 2011

KUDOS to Aunt Lillian!! With that said, I always like to try a recipe as written to be able to give it a fair review and will adjust it as needed the next time I make it. This one gets 5 stars and needs no adjustment. It is great as written. thanks for sharing Rose.

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Kimaly

Reviewed: Feb. 24, 2011

I made this two days ago and everyone loved it. I already made another one for my husband to take to work last night. He said it was gone in less than an hour. I used Naples suggestions for the topping, (thanks Naples!) and it was was a perfect crumb cake. It deserves 10 stars.

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Reviewer:

LaurenM

Cooking Level: Intermediate

Living In: Brick, New Jersey, USA

Reviewed: Feb. 22, 2011

Delicious! thanks for sharing this recipe. It's a great dessert, delicious and moist.

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Reviewer:

Althea Rivers

Cooking Level: Intermediate

Reviewed: Jan. 30, 2011

This crumb cake is FABULOUS. I too followed the other commenters suggestion for the topping, and the whole cake was just amazing. I didn't have any sour cream or yogurt, so I substituted with 1 tbsp lemon juice and enough half and half to make a cup. (My substitution chart said to use milk, but I wanted it rich.) My whole family loved this cake!

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Kat Y

Reviewed: Jan. 23, 2011

good crumb cake. i used the earlier suggestion about making the cake batter and then using the flour, brown sugar, butter and cinnamon mix on top. no swirling in, just on top. i also sprinkled powdered sugar over top when cool. tastes better the next day.

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Reviewer:

deborahcat

Reviewed: Jan. 18, 2011

I made this for Hubs to share with his tennis buddies. I made mine in a 9” springform pan with good results. Like nearly everyone else, I too, used the suggestion of making a different crumb topping. This produced a nice, mildly flavored coffeecake.

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Reviewer:

bellepepper

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Dec. 3, 2010

A fabulous coffee cake. I followed the directions exactly. It is moist, fluffy, with a great crumb topping. Everyone loved it and I will definately be making it again!

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Reviewer:

TwinsMom

Cooking Level: Intermediate

Reviewed: Oct. 27, 2010

Scaled this recipe to 5 servings.. Made 6 cupcakes. Used plain yogurt in place of sour cream. For topping, used 1 tbsp softened butter, 2 tbsp flour, 1/4 cup brown sugar, and 1 tsp cinnamon.

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