Reviewed: Aug. 24, 2011

Great little cake for a small family Please NOTE everyone that it does call for a small cake mix otherwise you have wasted your ingredients.

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2 users found this review helpful

Reviewer:

EILISH40

Cooking Level: Intermediate

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

Living In: Halifax, Nova Scotia, Canada

Reviewed: Jan. 21, 2011

The batter is like glue when you mix the cake mix, pudding mix, sour cream and eggs. I could barely get it out of the mixing bowl and into the baking dish! I used two spoons to try to spread it but it just stuck to them. I had to use the apple slices to spread it and it still wasn't perfect. Very frustrating! I will never use this recipe for coffee cake again.

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Reviewer:

tandp74

Reviewed: Oct. 16, 2010

The directions were very unclear. I used the whole cake mix and had it overflowing in my oven, burning and smoking up my kitchen. No where in the recipe or the direction does it say to use only half the cake box mix. The directions should be modified to prevent further disasters - like mine.

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5 users found this review helpful

Reviewer:

crystal

Reviewed: Sep. 19, 2010

I followed the recipe exactly. The 9 oz cake mix (i.e. Jiffy), etc. The batter/dough reminded me of an éclair dough. It was very eggy and elastic. It cooked up more like a bread pudding than a coffee cake when it was cooled, with a meringue-y top. Just not right. The flavor was good, but the texture was wrong.

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4 users found this review helpful

Reviewer:

Robin

Cooking Level: Intermediate

Reviewed: Feb. 28, 2009

Batter was very thick and hard to spread. I may have left it in the maximum time and the top and nuts were burned, so watch the time.

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5 users found this review helpful

Reviewer:

Chris

Reviewed: Oct. 24, 2008

This is a pretty good coffee cake. I doubled the recipe because who uses half a cake mix anyway. The batter is very thick and needs to be spread instead of poured. I used half white sugar and half brown sugar for the nut mixture. I baked it in a 9x13 inch pan and it was done in 50 minutes. I realized I forgot the cinnamon so, I melted some butter and lightly basted the cake with it and used cinnamon sugar on top.

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24 users found this review helpful

Reviewer:

Jillian

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Sep. 25, 2008

I used the whole box of cake mix and found that I couldn't even stir the batter. I then added two more eggs, 1/2 cup extra sour cream, and 1/4 cup of vegetable oil. Add the extras and it comes out great!

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10 users found this review helpful

Reviewer:

eshadler

Cooking Level: Expert

Home Town: Milford, Pennsylvania, USA

Living In: Greeley, Pennsylvania, USA

Reviewed: Feb. 14, 2008

This was really good. Make sure you only use half of a cake mix, I almost used the whole box before I realized it only needed half. Also, the recipe says "pour" batter into pan and it really is "spread". The batter is really quite thick. Very good recipe!

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17 users found this review helpful