Reviewed: Nov. 5, 2009

A good basic cake.

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Reviewed: Sep. 26, 2009

This is delicious - a nice contrast between the crunchy pecan topping and the fluffy cake underneath makes it really good. Just what people appreciate in a homemade coffee cake!

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EMMI331

Cooking Level: Intermediate

Home Town: Roanoke, Virginia, USA

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Reviewed: Mar. 12, 2009

My family love love LOVED this coffee cake. I made a few slight adjustments adding a variety of nuts and upping the overall amount of nuts, but stayed pretty true to the recipe. We are officially addicted. Thanks for the great recipe!

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GTOWNPEACH

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

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Reviewed: Dec. 23, 2008

Love it - so bad for you - but what a way to go!

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Dottie

Home Town: Enid, Oklahoma, USA

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Reviewed: Oct. 8, 2008

We found this cake extraordinarily moist and delicious. Even my husband ate it and he doesn't like cake. I did make a few changes: used 1/2 whole wheat flour, 1 c. of pears in sugar syrup instead of 1 c. of sugar (because I had some homemade to use up), and I only had about an 1/8 cup brown sugar left for the batter. You couldn't taste the pears, it just added sweetness. This cake was excellent even on the 3rd day!

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Susan F.

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Reviewed: Jun. 11, 2008

It was ok. I've had much better coffee cakes. I picked this one to use up leftover buttermilk. The topping was dry and fell off when cutting into it. Maybe because it didn't have any butter in it? I did not use pecans, but substituted 1/3 cup of oatmeal, but the oatmeal was very dry. I used an 8x8 square pan and cooked it 15-20 minutes longer.

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JLLL

Cooking Level: Intermediate

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Reviewed: Mar. 13, 2008

Good n' moist. I added Ginger, and cardamom for a spicy varient. In addition almonds made a good nut for this. Cooking time listed was not sufficient. Thanks for a yummy recipe.

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mrsshooty

Cooking Level: Expert

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Reviewed: Feb. 3, 2008

This is delicious! It is so moist and sweet. Yum...will definitely make again and again.

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MissBethany

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Lynden, Washington, USA

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Reviewed: Jan. 22, 2008

Needed to use up the rest of the buttermilk, and figured why not make a cake? Good choice on my part. Only change I made was the addition of mini chocolate chips (about a handful). My tiny complaint: Took a LOT longer to bake than stated. Almost an hour! The topping could be cut back a touch.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: May 20, 2007

Oh yum! I had some leftover chocolate chips, so I added them to the batter. The topping is wonderful; I only had walnuts in the house which worked out deliciously. Thank you Fran!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: May 13, 2007

This was a good coffee cake. It was really easy to make since it was pretty much in one bowl. The cake part was kinda of carmel flavored because of the brown sugar in the cake. The topping was yummy, but a little too sweet for me. Next time, I'll use less on the cake rather than use it all. I liked the spices in the cake.

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