Reviewed: Mar. 26, 2012

Dry, bland and flat. Needs eggs, more butter and more flavor...definately will not make it again.

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Reviewed: Jan. 23, 2011

Positives: It's light on calories, easy to whip up, requires very few ingredients (and no ingredients that are obscure), and requires little time to bake. Negatives: The topping is good, but the cake itself is flavorless. I might do a cinnamon-brown sugar swirl inside to help. Or, as others have suggested, add more vanilla. Also, in a 9x13 pan, it came out kind of flat. Either you need to 1.5 the recipe amounts, or try a loaf pan 3/4 full (doesn't rise much) or possibly an 11x7.

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littlemsmaguire

Reviewed: Dec. 29, 2010

made this for my kids for breakfast and it was a huge hit! we loved it

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courtney

Reviewed: Nov. 14, 2010

It was a great cake!! I will for sure make it again! The only thing I did different was I baked it in a pie pan it came out wonderfully!! Thanks for the recipe!!!

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Kimmy

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Reviewed: Sep. 15, 2010

I thought this recipe came out good and it didn't take too long to make. But I did make a few adjustments. I used unsweetened apple sauce in place of the shortening, healthier substitution. I used brown sugar instead of white sugar. I didn't have any vanilla extract so I ended up using maple syrup instead. And used 2 teaspoons of baking powder based on other readers suggestions. You know adding some cinnamon and nutmeg in the mix is a good too.

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NyxAngel

Cooking Level: Intermediate

Reviewed: Sep. 13, 2010

I made this because I wanted coffee cake but didn't have any eggs on hand. I took the suggestion of others and used butter instead of shortening. I also added a tsp of cinnamon, a pinch of cardamom and a dash of nutmeg to the batter. Instead of the brown sugar and cinnamon on top I made a crumb topping by mixing 1 c of flour, 4 TBSP melted butter, 3/4 c brown sugar and 1 tsp cinnamon and sprinkled it on the batter before putting it in the oven. This won't become my favorite coffee cake, but it is very good and I would make it again.

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BONF

Reviewed: May 2, 2010

I took everyone's advice on the butter instead of shortening-that was fine. Added some honey, chopped dates and walnuts (great extra flavor!) But in the end, I wished I had put it in a bread pan.. very flat and not too much taste. But- good for an eggless sweet bread! Smells great in the oven!

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eebrandee

Cooking Level: Beginning

Reviewed: Apr. 30, 2010

This is the WORST mess I ever tried to make. Went together fine, but OMG it is the most tasteless "cake" I've ever made. Won't make this again and would discourage anyone else from trying it too...don't waste your time, seriously.

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Val

Home Town: Concord, California, USA

Reviewed: Apr. 21, 2010

Well I know the batter tastes awesome!!! So the whole thing better be killer too..lol. I changed things of course as that is the only way I cook. I made the basics per the recipe..but I dont like shortening so I used Smart Balance 50/50, and added one egg to sugar, butter, vanilla mixture..I also added one additional tsp of baking powder. I didnt measure the brown sugar and cinnamon and pretty sure I made more than double. I put half into a bowl and added 1/3 cup of batter and stirred it until smooth. I then dotted the top of the batter in the pan with that and swirled it in. I then topped it with the remaining brown sugar and cinnamon mixture and put in the oven. When it comes out and is cool I will also drizzle with some powdered sugar glaze. I cant wait to eat it!!!

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raqueliaqt

Reviewed: Apr. 11, 2010

I made this cake today and I used a 9" loaf pan. It rose beautifully. It took the full 45 mins to bake fully. I took the advice of others and added an egg, and more vanilla plus I added about 1/2 a teaspoon of cinnamon to the batter. I think you could add a little more cinnamon to the batter but overall it is really good.

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