Reviewed: May 22, 2010

I made one change to this, using yoghurt in place of the sour cream. I did use the amounts as given in the recipe. Maybe it was the yoghurt but this cake turned out beautifully moist for me. I did end up baking it for an extra 10 minutes. Thanks Kerrilyn we really liked this.

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Reviewer:

KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

Reviewed: Apr. 20, 2010

I really enjoyed the cake. I decided to add a 1/3 a cup of Kahlua to the mixture. It gave it a bit more of a coffee flavour and made the mixture a bit easier to spread.

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Reviewer:

Rica

Cooking Level: Intermediate

Home Town: Burnaby, British Columbia, Canada

Reviewed: Apr. 19, 2010

Absolutly amazing! I also added 1/2 cup of applesauce as suggested by some and found it to be exactly what it needed. I made the mistake pf putting it in a too small of a pan so the center didnt cook, but the taste was so yummy i ended up eating the doughy part anyway. Even my very picky boyfriend is asking me when im going to make this again now that its gone. This recipe's a keeper!

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Reviewer:

kathrynbrkroll

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

Reviewed: Mar. 29, 2010

I LOVE this coffeecake! It is absolutely yummylicious! :) I did make a few changes... i used about 2/3 cup of sugar in the batter, half white and half brown sugar. I also added a teaspoon of cinnamon into the batter because i love the flavor. In the topping (which i, instead of layering, took to heart the suggestions of other reviewers and swirled half into the batter and sprinkled the remaining half on top) I used brown sugar instead of white and, this may sound strange, but i used carob chips instead of chocolate chips. This may sound weird but i personally loved it. And to all who don't go for the extremely sweet at breakfast (though don't get me wrong, I am an all-out chocolate lover!!!), you may like it too. :)

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Reviewer:

Sarah

Reviewed: Mar. 27, 2010

I can't believe this recipe has only 4 stars. I was just here browsing and came across it and I have been making this cake for 30 yrs! It is moist, flavorful and EASY!! Not too sweet if that's what you're looking for.

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Reviewer:

deborah

Reviewed: Mar. 14, 2010

Added a half a cup of unsweetened applesauce, as many have suggested. Also used brown sugar in the topping in stead of white, and mixed half of the topping into the batter instead of layering. I baked it for 35 minutes and it came out very moist. Can't wait to make it again!

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Reviewer:

Danielle

Reviewed: Feb. 8, 2010

AWESOME!! I followed everything exactly and added 1/2 cup of homemade applesauce to the batter and it was DELISH! And the batter wasn't hard to spread either...a little stiff..but nothing that couldn't be spread..but my applesauce was homemade and just a little runny. I took this to church and didn't come home with any! Definitly something I will make again. Thank you for posting....God be with you!

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Reviewer:

Sams girl

Reviewed: Jan. 17, 2010

I must have done something wrong! This came out like a big, hard cookie instead of coffee cake. I will try again.

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Reviewer:

PGS

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Reviewed: Dec. 12, 2009

Since the batter was so thick, I decided to add 3 oz of softened cream cheese and an extra egg to the recipe to create a more moist cake. I also increased the chocolate chips to 1 1/2 cups. Baking time was 25 minutes. Delicious!!

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Reviewer:

ANGELFROMHEAVEN

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Maplewood, Minnesota, USA

Reviewed: Sep. 7, 2009

I followed the recipe exactly, and the cake was delicious. I found the recipe easy to follow, and the results were fabulous. It was my first time making a coffee cake, and it was exactly what I wanted it to be. The cake will definitely be made again.

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