Reviewed: Feb. 26, 2007

Using a bundt pan I followed the directions to this recipe carefully. I let the cake cool for 45 minutes. It flopped while cooling. The botton of the cake wasn't cooked. It smelled wonderful while it was baking tho...

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corrine

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: New Bedford, Massachusetts, USA

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Reviewed: Feb. 15, 2007

I made this almost to the T of the recipe. The only thing I changed was the fruit. I had frozen hand picked strawberries in my freezer from last summer. Everyone raved over this recipe at my bible study - trust me - it's a tough crowd of wonderful cooks. My only complaint is that maybe it was too moist. Yummy beyond belief (it should be with all that sugar and butter!!!) but messy. I will make this again! Thanks for the recipe!

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SARAELIJAH

Cooking Level: Intermediate

Home Town: Oshawa, Ontario, Canada

Living In: Green Bay, Wisconsin, USA

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Reviewed: Feb. 10, 2007

This was a huge hit. I had only 1/2 cup sour cream so I filled up the cup with whipping cream and baked it in a 9x13. Turned out wonderfully after 45 minutes. One little girl had 7 pieces!

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DZENIM

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Reviewed: Feb. 3, 2007

I ended up having to make these into muffins instead, the jumbo ones because I left my bundt pan at my mom's. They came out very good. Next time if I made them into muffins again I would out some of the brown sugar mixture one the bottom of the pan as well as on the top and in the middle. I also only used 1 1/2 c. of sugar because that's all I had. I will definitely be making these again.

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MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 30, 2007

Because of comments made, I used a spring form pan. It worked great. It had great taste and looked great too. Very rich and moist. Thanks!

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Joy

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Reviewed: Jan. 28, 2007

I have made this coffeecake several times, and have had the problem of it being too moist, almost goopy, and have had to bake it for additonal time (up to a half hour longer), but it is such good cake, I just kept making it! Today I experimented with substituting half of the sugar with Splenda (1 c. sugar, 1 cup Splenda). I have found in other recipes that Splenda tends to make baked goods drier. This worked perfectly! I made the recipe exactly as directed except for this substitution, and it baked in about 65 minutes to perfection. Everyone loved it this way, because now they could eat twice as much for the same number of calories (well, almost!) Try this and see if it works for you.

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Carla

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Reviewed: Jan. 25, 2007

YUMMY! My family loves this. I might cut down on the sugar a little because this is very sweet. Thanks for the recipe.

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gamom68

Cooking Level: Intermediate

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Reviewed: Jan. 23, 2007

I made this for some friends with a "berry medley" because I could not find blueberries and everyone agreed that it was fantastic. Will definitely make again, next time with blueberries.

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CHERYLASTRA

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Jan. 23, 2007

I was so excited to make this recipe for I have made so many wonderful things on this website! My 8yr old son and I were in the mood to bake and we had some blueberries so we thougt we would give this a shot! We followed the directions to the T. The batter was very thick! Almost like a dough for there really arent any 'wet' ingredients other than the eggs, sour cream is pretty thick. When it was baking it smelled soooo good. We took it out of the oven, turned it over to cool on a rack and half the cake was still in the pan!! I greased it good with crisco and flour and the whole thing stuck! I baked it for over an hour for it did not look done. The entire inside of the cake was like dough, it never really cooked. It was a horrible mess! We wasted a lot of ingredients. My son was so upset. Kids love to taste what they made. We threw the whole thing away. Oh well scratch this one from my recipe box.

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KRISTA3

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Reviewed: Jan. 22, 2007

I was so excited to bring this to a church function but it turned out so bad I simply couldn’t bring it. I followed the recipe exactly but it didn’t come out of the pan very well and it was under cooked in some parts and over cooked in others. I’m giving it 3 stars simply because my husband still liked it and ate it all!

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Christy

Cooking Level: Intermediate

Home Town: Marysville, Washington, USA

Living In: Richland, Washington, USA

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Reviewed: Jan. 21, 2007

Oh, yum! This is by far the best coffee cake I've ever made OR had the pleasure of eating. Very easy to make. We're packing up for a move so the bundt pan was already packed. Made it in a 9x13" glass pan and baked it for about 45 minutes. It was perfect! After reading some reviews about the length of time required in a bundt pan, I think I'll stick with my casserole pan next time I make it. My son (age 6) at 3 servings for breakfast!

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NORTHWESTMOM

Cooking Level: Expert

Home Town: Kodiak, Alaska, USA

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Reviewed: Jan. 15, 2007

This is fantastic! I made it just like the recipe called. I made it for Christmas breakfast and my family went nuts for it. I took the extra with me to my parent's house and they went crazy over it as well. Thanks for a great breakfast recipe!

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AmandaLovesToCook

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Reviewed: Jan. 12, 2007

This was as delicious as everyone said it would be! THANKS! The reviews were very helpful.

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tml

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Reviewed: Jan. 11, 2007

So good. Very easy to do and I never bake anything unless it comes out of the box.

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sloan98

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Reviewed: Jan. 2, 2007

So delicious but very rich!

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ddcmommy

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2007

This was so yummy! Mine split in half coming out of the bundt pan, but at least I could put the second half cleanly on top (maybe too much middle stuff!) and covered it up with powdered sugar - so it still looked pretty. thanks so much

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NIEMANNT

Cooking Level: Intermediate

Home Town: Leavenworth, Kansas, USA

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Reviewed: Dec. 27, 2006

Delicious!! Definitely better the second day as it moistens up with storage :-) Great recipe!

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Mama Slone

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 26, 2006

A huge hit at my house. I used frozen blueberries, probably about 1 1/2 cups. The blueberries were extra large, so I used a few more to make sure they were well distributed throughout. I did not add much to the cook time, though, and it still turned out perfect - fully cooked, but very moist. I had a little trouble getting the cake out of the pan, so grease and flour very well. Great cake, like a giant, soft, blueberry streusel muffin!

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Caroline

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Reviewed: Dec. 26, 2006

Excellent! I used 1 1/2cups sugar and it was still a little sweet for my taste, so next time I might use less. I used frozen blueberries and folded them into the batter. When folding frozen blueberries, work fast so that you can mix the dough evenly and spread it in the pan more easily before the dough gets too stiff. I baked for 65 minutes in my oven and it was perfect.

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