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Reviewed: Jun. 21, 2008

Wow...is this one a keeper! I followed the original recipe except for the topping, and used naples 34102 idea instead. The family loved it. I will definitely serve this again to friends and house guests. Thanks Rose.

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POWERENGR


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Reviewed: May 26, 2008

The crumb topping melted away into the cake! What happened?

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MONNALIKI


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Reviewed: May 12, 2008

Awesome Crumb Cake!!! I didn't use the suggested topping but went with the member suggestions of flour, brown sugar, butter and cinnamon. So incredibly delishious!! Thanks!!

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CHERYL UTLEY

	Cooking Level: Expert Home Town: Mesa, Arizona, USA Living In: Mason City, Iowa, USA
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Reviewed: Mar. 11, 2008

This crumb cake recipe is just awesome. I made two changes. I created a topping like that in naples34102's review (1/2 c. flour, 1/2 c. brown sugar. 1/4 c. butter, 1/2 tsp. cinnamon--though my measurements were probably off from that). I also used 1 cup of yogurt instead of sour cream ONLY because I didn't have any sour cream and my wife said it was an acceptable substitution. I will definitely make this again.

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WAHOODOSS

	Cooking Level: Intermediate Living In: Olney, Maryland, USA
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Reviewed: Jan. 21, 2008

Very moist. For topping, I took advise from naples34102 who said "Instead, I put all the batter in the pan, then sprinkled the following crumb mixture on top, mixed to the consistency of moist sand: 1/2 c. flour, 1/2 c. brown sugar. 1/4 c. butter, 1/2 tsp. cinnamon." and it was great.

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Coralee


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Reviewed: Jan. 10, 2008

This is just simple old-fashioned goodness! After reading the recipe, I knew it would be a moist cake considering the amounts of butter and sour cream and I was right. While I'm sure the topping is good too, I wanted more of a crumb topping, so I didn't use it and will try it another time. Instead, I put all the batter in the pan, then sprinkled the following crumb mixture on top, mixed to the consistency of moist sand: 1/2 c. flour, 1/2 c. brown sugar. 1/4 c. butter, 1/2 tsp. cinnamon. I finished the cake off by sprinkling powdered sugar over the topping. With my crumb topping, this coffeecake rivals that of a famous coffee house! I made this along with "Cherry Swirl Coffee Cake" (also from this site) for my husband to share at a work meeting of 20 people -- there wasn't a crumb left of either cake! Thanks, Rose, for sharing your Aunt Lillian's great recipe!

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naples34102

	Cooking Level: Expert Home Town: Milwaukee, Wisconsin, USA Living In: Mequon, Wisconsin, USA
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Reviewed: Jan. 6, 2008

YUM! My family loved this crumb cake!!! Since some of my family does not like nuts and coconut, I omitted those ingredients. This is a keeper.

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trixie_belle

	Cooking Level: Expert Home Town: Victoria, Virginia, USA Living In: Snohomish, Washington, USA
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Reviewed: Sep. 9, 2007

just finished making this and the cake is superb dont change a thing however the topping is another story there wasnt near enough to cover the cake and the sugar didnt bake i didnt have cocunut on hand but dont think that wouldve made much of a difference also mine was done in 15 min good thing i checked was about to be over done but one of the best cakes ive tasted so far

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vickie

	Cooking Level: Beginning Living In: Denver, Colorado, USA
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Reviewed: Aug. 3, 2007

Followed recipe to the T. Moist. Tasty. Delicious crumb cake. This is a keeper. Thank you for posting.

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jenbp60


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Reviewed: Feb. 13, 2007

This is the best crumb cake we have ever tasted. Very moist. (usually crumb cake is on the dry side, but not this one). Great taste, delicious!! Easy to make !! The sour cream was real good in it. This will be the only crumb cake I will ever make. Thanks Aunt Lillian for this great cake !!

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Ann Marie


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Reviewed: Oct. 23, 2006

I REALLY loved the ease of this recipe. The coconut added something special to the taste and texture of this very moist cake. Took some to my parents and they also raved. Thanks for sharing your family recipe.

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Reviewer:

The Anti Chef


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