Reviewed: Jun. 25, 2009

Love it! Grandma's been making it for years. It's a family favorite!

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Reviewed: May 3, 2009

Very tender and tasty, though it seems to want a little bit of salt in the batter. I used two cans of pie filling and covered half in each flavor, and it turned out nice. Suggestions: put the reserved dough in a pastry bag or similar, then pipe it over the filling in a lattice pattern for a nice finished look. Also, try substituting preserves for pie filling. I've done this and gotten very good results.

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fantaC

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2009

This recipe is scrumptious! I think the batter is what makes this so good. I can imagine many variations using same batter. I'm planning to omit the almond extract and top with apples w/ brown sugar and pecans next time. Thanks so much for this wonderful recipe!

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Nancy Yates

Cooking Level: Expert

Home Town: Pineville, West Virginia, USA

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Reviewed: Jan. 14, 2009

Made this for a family dinner, everyone raved about it! I used spenda instead of the sugar and no sugar added pie filling. For the glaze I also used splenda and needed to use a bit more milk to get it thin enough for the glaze. I used 2 heart shaped cake pans instead of 1 long pan since I wanted to take a smaller cake to the dinner and have the other one here for us tomorrow. Vanilla ice cream went very good with it. My husband did say that the bottom crust could have been a bit thinner so next time I may divide the batter evenly between the bottom and top.

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jailhousecook

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2008

Yum - this just came out of the oven and my husband and I both loved it. My only complaints is that I found it a bit dry, and a bit too sweet. I'd cut the sugar to just one cup. I used 3/4 cup oil instead of the oil and shortening, and it was fine.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Aug. 26, 2008

I never get more than a little piece of this - everyone devours it every time!

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~chele

Cooking Level: Intermediate

Home Town: Dublin, Ohio, USA

Living In: Edmond, Oklahoma, USA

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Reviewed: Aug. 25, 2008

This is pretty good. I guess I'm not used to coffee cake, becaue I thought it was a bit dense like I had to choke it down. But I do love the almond extract taste in it and it smelled heavenly while baking...and looks beautiful. I drizzled half with the glaze and the other half with fudge icing. They were equally good, the kids loved it.

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love2cook

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2008

Wow - this is fantastic!! I also followed the Bisquick recipe and used real butter plus a tad more vanilla in the batter. There is a Cherry Marble Cake recipe on here that uses a yellow cake mix with pie filling swirled through it that's very similar but I really like the crispy edges of this coffee cake to serve to guests. I plan on adding the almonds next time. So versatile - so yummy!! This is a great one to take to work and impress your co-workers.

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MAMASPICE

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Lakewood, California, USA

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Reviewed: Jun. 1, 2008

I added two tablespoons of milk instead of one. It was really good and easy to make. It might also be good if cream cheese was added as well!

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KATRICK123

Cooking Level: Intermediate

Home Town: Krakow, Lesser Poland, Poland

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jan. 10, 2008

Excellent! I followed the recipe as written and there is no need for any modifications at all unless you'd like to vary the flavor of pie filling. This is a very moist and pretty cake, easy to cut and serve from the 15x10 pan. I drizzled the glaze from a plastic sandwich bag with a small corner cut from the tip -- works so easily and quickly this way. Hubby took this along with "Aunt Lillian's Crumb Cake" (also from this site) to a work meeting of 20 people--he brought home two empty pans!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: May 2, 2007

Pretty good stuff. Really easy to make, I thought that 1 can of pie filling was not going to be enough and spread it as thin as I could to cover. This turned out very nicely. A little sweet, but overall, very very good. Hubby and I topped ours with whipped cream which made this awesome! This would probably be great with peach or other flavor fillings too. This makes a large pan and will feed quite a few.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Apr. 30, 2007

MY FAMILY LOVED THIS RECIPE.

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Mary Jo

Cooking Level: Intermediate

Living In: Mount Horeb, Wisconsin, USA

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Reviewed: Apr. 17, 2007

I have been making a similar recipe like this for over 20 years using Bisquick baking mix. I have made it using blueberry, strawberry, and cherry pie filling, too. I have tried making it in a 9 x 13 pan and it doesn't bake very good in the center. A jelly roll pan works the best!!

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Hollys Taylor Made Treats

Cooking Level: Expert

Living In: Attica, Indiana, USA

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Reviewed: Feb. 11, 2007

I just made this delicious coffee cake with a few moderations. Because I had no jelly roll pan I halved the recipe and made it in a lasagna dish. I'm a cherry pie lover, so used the entire can of pie filling, and as I had no almond extract, substituted half vanilla and half lemon. It was scrumptious. My guests asked for the recipe. Thank you!

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sweet cook

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Feb. 11, 2007

This was very good. I added a bit of almond extract to the icing and also sprinkled the top with toasted slivered almonds.

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MNGIRLYGIRL

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Plymouth, Minnesota, USA

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Reviewed: Feb. 5, 2007

AWESOME!! A childhood friend of mine used to make a dessert similar to this one. I have been looking for a recipe close to the one I remember and this is as close as I am going to come. My family loves this dish. Thanks so much!!!

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Erica

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Reviewed: Nov. 22, 2006

I tried this recipe to make a coffee cake for my mother, who loves coffee cakes, but lately couldn't find one at the bakery or the grocery to suit her. She really loved this cake, said it was very moist and just what she had been looking for. I tried it and I thought it was great too! Thanks for a great recipe!

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JMScooper22

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Reviewed: Oct. 15, 2006

I made this this morning and it was WONDERFUL! I used my own homemade pie filling and the group we served it to raved! My hubby told me I need to make another batch in the morning. Thanks so much!

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