The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 1, 2007
DELISH! I wanted a coffee cake that had a real "homecooked" taste and this recipe really hit home. Everyone loved it...it was wonderful after dinner with coffee...and we can't wait to eat it tomorrow morning with breakfast. Thank you for sharing the recipe :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 5, 2007
This was a FABULOUS coffee cake. Not only was it delicious, but it was easy and fast to make. I got more compliments on this cake than any other that I brought to my little group. The only change I made was to substitute 1/2 cup oil and 1/2 cup applesauce, for the cup of oil. The applesauce not only made the cake very moist, but it also gave it a slight apple taste which was wonderful. I recommend this to anyone at all who wants to impress other people. I now have to make up a number of copies of this recipe to give out to friends. Enjoy!
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Cooking Level: Expert

Living In: Moorestown, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 29, 2007
This is truly a great cake. I followed the recipe pretty much but make a few of the changes some suggested. For example, I used two vanilla pudding packs and 3/4 cup apple sauce-1/4 oil. This recipe deserves 5 starts and I will certainly make this again. Also, I had a piece the next day, and it was ever better than the first day I made it. This cake just keeps getting better and better-I cannot say enough about it. Awesome cake!
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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 29, 2007
Yummmmm! The only modification I made is I added slivered almonds instead of walnuts. I had some "foodie" friends over for brunch and they loved it (I didn't tell them how easy it was!)>
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 29, 2007
I used a few substitutions on this recipe and it came out perfect. Instead of instant pudding mixes I used 1-4 oz cup of ready made vanilla pudding and 2 or 3-4 oz cups of ready made butterscotch pudding. Since the pudding is ready made, I only used about 1/2 C of vegetable oil, only 2 eggs, and a few T of water (if the consistency was not up to par.) Not sure how much this cuts down on the fat & sugar content, but I do my best! I make this just about every other weekend and the people at my work love it!
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Cooking Level: Expert

Home Town: San Jose, California, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 27, 2007
This was easy to make but we didn't care for it. The flavor was kind of "off" and the cake was dry. I followed the recipe as written and didn't change a thing.
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Cooking Level: Intermediate

Home Town: Merritt Island, Florida, USA
Living In: Saint Cloud, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 24, 2007
This was SO easy to make and it was delicious! I made this for a Mom's group and every piece was gobbled up. My husband was upset because the house smelled wonderful but the cake was not for him. I think I will make it up to him this weekend by making him one!
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Liz

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 20, 2007
This coffee cake was too good!!! I didn't have butterscotch pudding, so I just added another vanilla pudding. I used 1/2 c. oil, and 1/2 c. unsweetened applesauce to lighten it up a bit. I baked it in a bundt cake pan, and it took about 20 min. longer to bake (probably due to the bundt pan and my internal oven temp. not being correct). The coffee cake was so moist, and the layer of cinnamon and brown sugar looked so pretty in the middle. The brown sugar even caramalized on the outside.
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Cooking Level: Intermediate

Living In: Palm Springs, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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Reviewed: Jan. 14, 2007
really great! will make over and over again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 12, 2007
This recipe is very easy to make. I used pumpkin spice pudding mix instead of butterscotch and it turned out great. The recipe is too sweet though. I would make it again but cut down on the sugar somehow - maybe with sugar-free pudding or splenda brown sugar.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 10, 2007
Excellent and very easy! I used 2 pkgs vanilla pudding, 1 cup of apple sauce instead of oil, and no nuts. I just cut it and it's almost all gone! Everyone loves it! Can't wait to try it with butterscotch pudding and other variations.
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Cooking Level: Beginning

Home Town: Warren, Ohio, USA
Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 19, 2006
Fantastic. Great flavor, and my house smelled soooo good. I made this in a bundt pan, and used only 1/2 cup of oil. This came out great. Very simple to make. Thank you for sharing!
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Living In: New Bern, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 5, 2006
WOW! Brought it to work and the compliments poured in. The house smelled wonderful for days!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 4, 2006
Very good coffee cake and quite easy. Next time I will put all of the sugar/cinnamon mixture between the layers of batter because I thought the sugar on top of the batter tasted a little burned. I baked it in a Bundt pan with great success.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 1, 2006
EVERYONE in my family LOVED this recipe. One doesn't like butterscotch at all couldn't tell. And it is so easy to make!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 7, 2006
This an excellent coffee cake... Moist and not too sweet. As some reviewers' suggested, I cut down the oil to 1/4 cup and made up the difference with cinnamon flavored applesauce. Also added some pumpkin spice to the cake mix. I will make this cake again.....
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 20, 2006
To make it more healthy, I used applesauce instead of oil (comes out more moist!). I didn't put any nuts in it since I'm not a fan of them (and too many nut allergies among my friends). I get requests for this every brunch I go to! It's even better the next day because the flavors settle in. Mmm!
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Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 20, 2006
This recipe is perfect as is, I made it for a parents hockey meeting and had to print the recipe off for every mom that was there! I never changed a thing and it was so moist. Absolute perfection!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 13, 2006
Great recipe, but the cooking time is a little low. Add 15 minutes to the stated cooking time for a bundt pan.
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Cooking Level: Intermediate

Home Town: New York, New York, USA
Living In: Akron, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 12, 2006
Made as written (with the exception of subbing a box of sugar free vanilla pudding and pecans for walnuts since that was all I had on hand) and it was delicious! Everyone enjoyed it. Very dense and moist. Easy to make. I might experiment a bit with the topping...the cinnamon/sugar/nuts were good in the middle of the cake, but didn't hold together as well on top. Maybe adding a bit of butter and flour would bit good... Thanks for sharing!
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Cooking Level: Expert

Home Town: Carmichaels, Pennsylvania, USA
Living In: Suwanee, Georgia, USA

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