Reviewed: Nov. 2, 2009

Made this last night, left out the oil and added some almond extract to the icing and the cake batter and it was wonderful. Only problem I had was that I took it out of the oven at about 22-23 minutes and the bottom was very very browned on 1 side, but that was probably due to my crappy old oven.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Crystal

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 24, 2009

Good - I made my own cherry sauce from canned cherries. Good flavor. Scored less becasue I think the best would have more homemade flavor and texture, but it was good for an easy recipe. The bottom of the cake was wet the second day - fridge it to avoid that problem.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ELIZABETHT

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 9, 2009

Looked very good but that was it.i did not care for it .it was more of a regular cake than a coffecake

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Carmen Melendez

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 23, 2009

I used this recipe to use up leftover cherry and pineapple glaze from a ham. I already had all the ingredients and I skipped the glaze. It turned out well.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rachael Res

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 30, 2009

I thought this ws fantastic.....as little as I had of it. By time I went to have another piece for myself, my husband had almost all of it gone(it did not last a day in the house....no kids....no escape goat). However, I did use the crumbled topping instesd of the glazed topping. If you have a big sweet tooth then i suppose the glaze would suit you better. If you are looking for more of a coffee cake style, I would suggest the crumble topping. Over all, very good and I will make it again! Thank you for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sm1ley

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 29, 2009

For such a simple recipe, the result is amazing! Try adding 1 tsp of cinnamon for a slightly different flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ilovedessert

Home Town: Madison, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 25, 2009

Very pretty cake. Received lots of compliments. Followed recipe exactly. Baked on Pampered Chef Jelly Roll stone.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SBURKINS

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 21, 2009

Delicious! Followed recipe exactly as listed but added a couple drops of almond flavoring to the drizzle. Superb!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Becki

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 12, 2009

I make tons of desserts and we eat half of it and I give the rest away, so I can make something else because we've had enough. Welllllll...I made this cake exactly as the recipe says(which I rarely do)and needless to say my husband and I ate the whole pan full......yuuuummmy! Since the first one the next was spice cake and apple Awesome! and 3 more new one all good. Much better than dump cake which I find tooo sweet.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

annie22

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 8, 2009

This was pretty good. I added the topping that someone else suggested. Next time I will add twice the amount. It was good though. Not nearly as sweet as I though it would be from the reviews. It was great with milk.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Desirea84

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 31, 2009

very easy and tasty, i made it into cupcakes to make it less messy but was still a bit too messy. next time i will add less cherries for it to be easier to handle!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jamie Ray

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 30, 2009

This is a very good recipe - good for company as well. Adding a teaspoon or two of cinnamon to the batter lessens the cake mix taste quite a bit. I was hoping for a coffee cake a bit more dense, but I will definitely make this one again and try other fillings as well.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

dgarz

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 21, 2009

This is a great and super easy recipe. It would be great with other pie fillings too.....apple, blueberry or another mixed berry. I used yellow cake because thats what I had on hand and since I didn't have the almonds I skipped it and it was still fabulous! Especially served warm!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kelly

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 1, 2009

I am not sure what I did wrong but I used a jelly roll and it overflowed. The cake did not look like the picture after it was done. May try it in a 9 x 13 pan next

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Keswickgal

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 8, 2008

excellent... that's the only word for it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

dryummy

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 8, 2008

This recipe was quick and easy.My family went crazy over it and a friend who tried it had to have the recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

georgia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 21, 2008

Mmm. I used blueberry pie filling instead of cherry and I omitted the oil in the glaze and used some lemon juice... I also toasted the almonds, as previously suggested. The white cake mix makes this fluffier and less dense than most coffee cakes, which is nice, but it did have a little bit of a boxed cake mix taste. Despite that, it was lovely with toasted almonds and lemon glaze.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Millie

Cooking Level: Intermediate

Home Town: Cedar Rapids, Iowa, USA

Living In: Nashville, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 19, 2008

I know better, but didn't put my hands on my ingredients and no longer live alone - so sometimes they're consumed without my knowledge! I had to substitute plain yogurt for the sour cream, and for the glaze I used lemon juice and extract with a couple of tablespoons of milk and melted butter with powdered sugar to give it a bit of tartness, since I had no almonds. I made it Lemon-Glazed Cherry coffeecake. And it was a sure hit. Next time, I may make it with lemon cake mix instead, and maybe strawberry pie filling.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LISACAMBI

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 20, 2008

Too sweet for a coffee cake.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BGB Family

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 17, 2008

This was good for a quick dessert but definitely too sweet for breakfast. I don't know if I'll make this again because it still tastes a lot like cake mix. This recipe is flexible though in that you can use fat free sour cream and egg substitute without sacrificing any flavor or texture. I used a 9x13 pan, and it ended up being about 1.75 inches thick.

Was this review helpful? [ YES ]
4 users found this review helpful