Reviewed: Sep. 28, 2009

I was completely out of eggs and was excited to find something to make for breakfast besides oatmeal, smoothies, and pancakes. I substituted craisins for raisins. The flavor was average and the texture was different but overall was a decent recipe.

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Junebug's Mom

Cooking Level: Intermediate

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Reviewed: Aug. 22, 2009

I made one change. Since cocoa is added to it, I couldn't see why the cocoa should just go in the batter. I placed it in during the first step, so it was incorporated into the streusel-topping. I was very happy at how this turned out. I had my piece warm for dessert. But the rest of the family was happy to polish it off cold from the frig the next morning! For best results, I suggest cutting the recipe in half and using a 8x8 square cast iron skillet. There's a similar recipe in my family that goes back generations, and one's great-great granny didn't have anything fancier. I believe it makes a great difference in a cake with this type of chemistry.

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JG Bird

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Aug. 2, 2009

This cake tasted really good, but it took forever to cook. We followed the directions totally, but for whatever reason after the full 40 minutes in the oven it was still extremely wobbly. Ended up taking closer to 2 hours to be done.

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TC Mckenna

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Reviewed: Jun. 26, 2009

I tried this recipe this morning. Nobody liked the amount of spices in it. It was more like a spice cake than a coffee cake. It definately was not for breakfast.

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DataNut

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Reviewed: Dec. 3, 2008

my husband loves this cake.. i didnt have nuts so added cherries. my kitchen smelt lovely.. thanks.

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traceym

Cooking Level: Intermediate

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

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Reviewed: May 20, 2008

After all the great comments I was very disappointed in this recipe. Followed it exactly (and I am certainly not a novice baker), but it came out rather tasteless and raw - even tho I added extra time. I question whether there should be an egg and it was omitted in error. Sorry to give it a bad review. Maybe it is just our tastes, but we really are fans of coffee cakes and make many different kinds.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Apr. 16, 2008

This is the best coffee cake I have ever made so far. I did have to substitute the butter milk by using 1 cup of sour cream and 1 cup of regular milk but it came out so moist and tasty. It smelled so heavenly too. I took it to a ladies Bible Study and when I walked into the fellowship hall everyone could smell this wonderful cake. Everyone raved about it.

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FarmhouseGrandma

Cooking Level: Expert

Home Town: Lancaster, California, USA

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Reviewed: Mar. 16, 2008

I made the recipe as it is published. The word all round was, excellent!! Well done. I've submitted a photo. Hope it looks the way that the owner of the recipe intended. ;)

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Santi

Cooking Level: Beginning

Living In: Cape Town, Western Cape, South Africa

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Reviewed: Jan. 23, 2008

This had a great taste, but maybe I overbaked it; it was kind of stiff. Also, my topping didn't turn out very well; it kind of laid there and stayed white and floury. I put in chocolate chips instead of raisins, and it was yummy. I'll definitely give it another try.

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SANDRALH

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2007

Made for work and everyone loved it. Thinking about making for Christmas. I replaced the Raisins with chocolate chips.

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ac

Cooking Level: Beginning

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Reviewed: Sep. 9, 2007

The spicy, slightly chocolatey taste of this coffee cake was out of this world. I was a little apprehensive that it would take more like chocolate cake than coffee cake, but not at all. It was super moist, and just enough spice to make it interesting. My kids all love this, even son #1 who is the pickiest eater on the planet. My only suggestion would be to make the topping separately and use brown sugar instead of white. But it was fantastic as posted!

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