Reviewed: Apr. 11, 2010

This breakfast coffee cake could have been better. It had to much flour taste to it. It was moist but tasted to much like regular bread and not coffee cake. I even followed other reviews advice and still would prefer another type of coffee cake.

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Reviewer:

Mary Ann

Reviewed: Jan. 20, 2010

Try adding 4 Tbsp Butter to the top, cut into small pieces over the top before baking. This adds moistness to the cake. It also allows some of the brown sugar to melt down through, and really adds to the breakfast cake!

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Reviewer:

laurafahn

Reviewed: Jan. 3, 2010

A light and soft cake with a lovely crunchy topping. I think sifting the flour is very important in this cake to add air to the mixture. I will make this again and will put a little cinnamon in the cake itself because we love cinnamon (I doubled the amount in the topping this time because of that) but that is all I'd change. This really is a great cake for when you've not got an egg in the house. Oh, and I cooked mine for exactly 40 minutes and it came out perfect!

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Reviewer:

ENGLISHLADY

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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7 users found this review helpful

Reviewer:

juststardust

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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Reviewer:

Jackie Sue

Cooking Level: Intermediate

Home Town: Bloomington, Indiana, USA

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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Reviewer:

Joc

Cooking Level: Intermediate

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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Reviewer:

Superwombat

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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Reviewer:

sheri

Cooking Level: Expert

Home Town: Guilderland, New York, USA

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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Reviewer:

cookingstar13

Cooking Level: Expert

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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3 users found this review helpful