The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 27, 2007
An excellent cake. Ours turned out to be a bit crispy on the outside and very moist on the inside. We cooked ours with a convection oven at the suggested time and temp. Instead of sprinkling confectioner's sugar on top, we made a glaze out of confectioners sugar and little bit of milk and drizzled that on top of the cake for a decadent finish. We also sprayed the inside of the bundt pan with pam and sprinkled some flour, as the recipe suggests, and that worked out fine - the cake popped out fine after cooling. -- My mom has made this cake twice more since our initial try. She's slightly changed the recipe such that she cut down the sugar to 1 cup and instead of the 1c of butter put in 1/2 cup canola oil and 1/2 cup butter and the cake has come out just as good.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 25, 2007
My family loves this. It is wonderful for breakfast or a dessert.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 25, 2007
Followed the recipe exactly (used frozen blueberries) and it was delicious!! I have made it twice now. My family has requested it again already. This is a keeper, very moist.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 11, 2007
Absolutely decadent! It was devoured immediately after serving!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Nashua, New Hampshire, USA
Living In: Ridgecrest, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Photo by Jenny Susanto
Reviewed: May 20, 2007
I made this cake because I have free sour cream as goodie bag. Yeah, i know, it is really once in a life time opportunity =) Anyway, I feel very attracted to this recipe because of pros and cons. Then I try to make it myself with several modification. I don't like too sweet treats, so I reduced the white sugar to 60% only! I add 1 more egg (so that it will appear softer rather than dense). And because I live in a tropical country, I don;t have any fresh blueberry, I use blueberry jam 100 gr. (I don't know how much is it in US conversion). Oh yes, and I don't have any brown sugar here, so I use palm sugar only 40 gram. I bake for 30 minutes for the inside to baked well, and add 45 minutes with water bath at the bottom rack to continue baking, making sure the cake top is baked well but not burning the bottom. It turns out verrrryyy smooth. I like this very much!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 20, 2007
Delicious, moist, and tasty cake! The slight changes I made were margarine instead of butter, light sour cream instead of regular and 1 cup of sweetener + 1 cup of sugar rather than two cups of sugar. This is great with coffee or tea.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 20, 2007
Wonderful recipe. Took it to a breakfast meeting for college and it was gone 5 minutes after I set it out (no one touched the donuts). I agree that a springform pan helps. Also, people that are getting gooey results should turn up the oven a bit and make sure to let the blueberries dry after rinsing them before adding them to the batter (there’s more moisture there than you think).
Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 16, 2007
So delicious- everyone loved it!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by chippy3799

Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 23, 2007
Very delicious and moist!! A bit too sweet but still good! After reading reviews saying that it was too gooey even after baking for an hour, i decided to bake for the required hour, turn off the oven and let it sit in there for about 2-3 hours! it came out perfect!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 15, 2007
Very good flavor rich and moist
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Big E

Cooking Level: Expert

Home Town: South Lancaster, Massachusetts, USA
Living In: Fairfield, Maine, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 11, 2007
pretty good. mine cooked just fine and i didn't have any probs with sticking. my husband didn't go back for more, not a good sign. but i thought it was really good so maybe he's just not a coffee cake guy. i'll make it for a ladies lunch and repost the reviews.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ej

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 7, 2007
This was ok, but it stuck so bad to the pan that it came out in pieces.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 4, 2007
This was just okay. It didn't look done and it tasted gooey, but my family ate all of it.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 31, 2007
fantastic!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kat

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 25, 2007
The best coffee cake ever. I use greek yogurt or plain because I live in Spain and haven´t been able to find sour cream. Thanks!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 22, 2007
Delicious! I didn't change a thing!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 20, 2007
This was a really good cake and I luckily had no problems getting it out of the bundt pan (I used several coats of cooking spray). I got several compliments on it.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by KARRINE

Cooking Level: Intermediate

Home Town: Spring, Texas, USA
Living In: Ewa Beach, Hawaii, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 1 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 19, 2007
Sadly, this has now been dubbed the "3 hour coffee cake". It took that long to bake completely. Had to remove it from the bundt pan, cut into slices and bake on a cookie sheet to get some level of doneness. What should have been a delicious cake turned out bizarre. The recipe needs to be clarified and adjusted to meet a longer baking length. The temp should likely come up to 375 degrees as well.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: North Royalton, Ohio, USA
Living In: Brunswick, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 18, 2007
I have made this twice, first time following the recipe to the letter (four stars!) and the second time I made a few healtier changes, and I honestly think it was better! Instead of the 1 cup of butter, I used 1/2 C unsweetend applesauce and 1/2 C Mazola Canola oil. I used half white flour and half wheat flour and light sour cream. I used 1 cup of fresh blueberries and 1 cup of thawed and drained frozen blackberries. I cut the white sugar in the batter to 1 cup and doubled the brown sugar and cinnamon (but not the nuts) in the streusel mixture. I used a Baker's Secret bundt pan, and sprayed it well with Pam for baking (it has the flour in it) and the cake released from the pan beautifully! The cake was still very moist and dense and plenty sweet enough with a few healthier substitutions! Thanks for this recipe, I will make this again and again!
Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 6, 2007
Yum! Yum! Yum! This made the perfect special Sunday morning breakfast. Baked it the night before and it was just as good the next morning! The only change I made was using a 9x13 pan instead of a bundt pan (I know my reputation for bundt pans!). Thank you for the wonderful recipe!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Yreka, California, USA
Living In: Humble, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 141-160 (of 289) reviews
Page: « PREV 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 NEXT »

 

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

more »

Quick Links: Recipe Box | Shopping List

Top Searches

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?