Reviewed: Nov. 19, 2009

I took the advice of another reviewer, and added a bit more milk, sugar and vanilla. Delicious!

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juststardust

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Reviewed: Oct. 10, 2009

This came out great for us. I didn't read any reviews until after I made it. I made CupCakes instead of a cake and didn't have any rising problems. I did substitute butter (real, no salt) for the shortening. I did add more topping of brown sugar and cinnamon. Yum, great with coffee or milk. It's really a 'coffee cake' like taste/consistency and it's not too bad for breakfast, hence the name it was given. Enjoy!

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Jackie Sue

Cooking Level: Intermediate

Home Town: Bloomington, Indiana, USA

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Reviewed: Aug. 30, 2009

If you make this recipe expecting a cake, you will be disappointed. It's really more like a bread sort of thing. If you have that in mind, this recipe isn't bad. Following the reviews of others, I blended an egg into the creamed mixture (in which I used margerine because I didn't have shortening). This did make it rise a bit, but it's a very dense kind of cake. I put a dash of lemon juice into the milk to thicken it a bit with traditional coffee cake (which uses sour cream) in mind. I baked it at 350 for only about 20 minutes. It's not too bad, in the end, but again, not like traditional coffee cake.

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Joc

Cooking Level: Intermediate

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Reviewed: Aug. 9, 2009

I made the mistake of following the directions as written. :-( End result was an overdone, flat, tasteless brick. It frustrates me when people take a recipe like this that is fundamentally broken. FIX IT, then rate 5 stars, so a moron like me thinks the recipe is actually good. Needs to cook for half of the time stated Needs twice the baking powder Needs something in the dough for flavor, other than sugar, flour, and a few drops of vanilla. Pan size is incorrect for ingredients listed, needs a much smaller pan.

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Superwombat

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Reviewed: Jun. 13, 2009

Loved this! Super moist and delicious. I used coconut oil in place of shortening, threw in a handful of mini chocolate chips and a dash of cinnamon in the batter. I also baked it at 350. Will try it with frozen blueberries next time.

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sheri

Cooking Level: Expert

Home Town: Guilderland, New York, USA

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Reviewed: Mar. 28, 2009

i read all the comments and thought that this would be a bland, flavorless cake. It really isn't. I actually thought it was pretty good and my family liked it too. I would suggest that you add a little bit more brown sugar, cinnamon, and milk. That's it. Don't change the recipe all around and then say that its bad cause its not if you just follow the recipe. Lastly, DONT SHORTEN THE COOKING TIME!!!!! Mine came out perfectly in about 40 minutes.

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cookingstar13

Cooking Level: Expert

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Reviewed: Feb. 12, 2009

It isnt bad, it just isn't that good! I baked this twice in one day. The first time, followed recipe exactly. Came out with a lumpy dry glob that no way could POUR into any baking dish! It tasted flat, too. And the baking time was waaaaaaay too long. Second time, I used 3 tbs of oil instead of shortening and a dash more milk, increased brown sugar topping to 1/3 cup. That was a lot better. Still reminded me of a cake shaped pancake, with cinnamon topping. But actually went well with coffee and I know all the ingredients in it, unlike the boxed/packaged junk.

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webwitch6

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Reviewed: Nov. 11, 2008

Very easy and simple. Very nice if you just need something settling. Family loved! I thought they were pretty good.

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BakingCowgirl

Cooking Level: Expert

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Reviewed: May 29, 2008

I like it! Turned out well, although I only baked it about 20 minutes and it was fine. Also I substituted butter for shortening, and for the topping I used this recipe: 3/4 cup flour 1/2 cup dark brown sugar 1/2 teaspoon ground cinnamon 4 tablespoons butter Very good, will definatley make again.

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marshmallow

Cooking Level: Intermediate

Living In: Mifflinburg, Pennsylvania, USA

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Reviewed: Jul. 9, 2007

The recipe itself was OK. I tweeked a few things and got it to where I liked it. I added apples, much more cinnamon, nutmeg, more baking powder, some baking soda, and some lemon zest. The cooking time was also about 20 minutes.

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Moe B

Cooking Level: Expert

Living In: Westfield, Massachusetts, USA

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Reviewed: Apr. 24, 2007

I read others' comments and before putting it in the oven, I added an extra dash of baking powder (to fix any problems with rising) and I added 3 dashes of salt, one egg, I doubled the amount of vanilla, i added a dash of cinnamon to the cake mix, and I only cooked it for 15 minutes. It turned out pretty good and it has a lot of good flavor. I didn't have problems with it being rubbery or flat like a pancake. I would definately recommend atleast adding one egg to boost flavor! Good luck!

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tkuzo

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2006

Chose this as I was looking for something withou eggs for breakfast. Seriously lacking depth of flavor - very sweet - perhaps use butter instead of shortening, cut back on the sugar a little, add a pinch of salt and cinnamon in the batter? It was rubbery after 25 mins of cooking but the sugar on top hadn't melted so am eating uncooked cinnamon with every sweet rubbery bite.... don't think I'll make this again.

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TokyoGirl

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Reviewed: Dec. 30, 2005

Wish I would have read the other reviews before making this. Baking time and temperature were WAY too high. Ruined the whole thing. The flavor is all right, though. I also was hoping the cake would rise more.

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LittleGeep

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Reviewed: Apr. 23, 2003

I was disappointed to find this cake flat and a little bland. It came out more like an overcooked pancake. The topping on it was nice but the bake time on is much too long. Keep an eye on it and take it out when an inserted toothpick comes out clean from the middle (more like 20 min).

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Kaitlyn

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Reviewed: Jan. 16, 2003

I thought this cake had a good taste to it. It also gave my kitchen a great aroma of cinnamon while it was cooking! It didn't rise as much as I wished it would, but it was pretty easy to make and my family and I still liked it. It also took only about 20 or 25 minutes to bake.

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