Reviewed: Jan. 24, 2011

This caught my eye as I live in Columbia and have many friends who graduated from Ben Lippen. The coffee cake itself is indeed moist and delicious, however it is not something I would INSIST you try at some time in your life, it didn't change my life or anything but never-the-less, if you are looking for a good coffee cake recipe, look no further!

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Reviewer:

bentgrimes

Cooking Level: Expert

Home Town: Newburgh, Indiana, USA

Living In: West Columbia, South Carolina, USA

Reviewed: Jan. 22, 2011

I was looking for a simple coffee cake recipe, and found this one. It is easy, but I think adding a little more vanilla extract in the wet mixture would be better. For the crumb topping, I added some pecans. This really helped with the flavor. You can pretty much add anything to this recipe. I will make this again, only with improvements.

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Reviewer:

Kristian

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Tomahawk, Wisconsin, USA

Reviewed: Jan. 6, 2011

Yummy and mild. Kids loved it. I used brown sugar for the topping instead of white and reduced the amount of butter to 1 T. to make it less gloppy.

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Reviewer:

agmetge

Reviewed: Jan. 27, 2010

This is a cake for simple tast people.. its quick easy and pritty much fool proof..however i think it is lacking in tast the crumbs are great but the actual tast needs more.. i think add more vanilla or cinnimin next time.

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Reviewer:

BearFoot Contessa

Cooking Level: Beginning

Reviewed: Sep. 13, 2009

Excellent, I used whole wheat flour and it turned out great

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Reviewer:

Chevy'smom

Reviewed: May 3, 2009

The cake had good flavor, but the topping was "lackluster". Doubling the topping is recommended and use brown sugar instead of white. Also, I drizzled some almond flavored icing over the top and since I had fresh sliced strawberries, added those too!

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Reviewer:

CHEYNNEAUTUMN

Cooking Level: Intermediate

Reviewed: Feb. 24, 2009

This is the most moist and delicious coffee cake I have ever tasted. I made the recipe as written with the exception of subbing 1 3/4 c of spelt flour for the all purpose stated. I also doubled the topping. Delicious!

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Reviewer:

EJLOWN

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Reviewed: Feb. 23, 2009

Followed the recipe exactly, except I added a few tablespoons of brown sugar to the topping so it would cover the cake a bit better. Very delish... it ended up being the best coffee cake I've ever had.

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Reviewer:

LaShel

Cooking Level: Beginning

Home Town: Spring City, Utah, USA

Living In: South Bend, Indiana, USA

Reviewed: Feb. 22, 2009

This is a wonderful coffee cake recipe, very moist! I already had a favorite coffee cake recipe, but I couldn't resist trying this because of the history of it. I am glad that I did. It is quick and easy and uses basic ingredients that most of us already have in our cupboards and refrigerator. I reduced the oven temperature to 350 (375 seems too hot for such a small cake) and baked for the recommended time of 25 minutes. I added a sprinkle of cinnamon to the batter. I also topped the cake with a glaze made from powder sugar, almond extract, and a little bit of milk. No need to cool the cake before topping with glaze since there is no butter in it. This has earned a page in my favorite recipes collection! Thank you for sharing such a special recipe and the history of it.

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Reviewer:

ANGELFROMHEAVEN

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Maplewood, Minnesota, USA

Reviewed: Jan. 25, 2009

I went to Ben Lippen for 4 years and had this coffee cake every Thursday! (if memory serves me right!) Love it and love Mrs. Hathaway!!! We always ate it in a bowl with milk poured over it! My kids to this day eat their coffeecake that way too!

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