Reviewed: Jan. 28, 2009

find another recipe or make MAJOR adjustments. Oily, awful texture.

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Reviewed: Jan. 22, 2009

Delicious! I followed some of the other reviewers suggestions and made 2 days before... only half made it to the brunch! It was wonderful. I did make some substitutions- I used 1/2 cup applesauce and 1/2 cup of apple butter in place of the oil, I used half splenda brown sugar and half regular and I used 2 boxes of french vanilla pudding because my boyfriend doesn't like butterscotch. Everyone raved about it.

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colette

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Reviewed: Jan. 19, 2009

Too sweet

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pink_guava

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2009

I recommend this recipe because it is simple to make, relatively fool-proof, and has a nice, delicate flavor. It is moist, as one would expect for a coffee cake.

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Sweet Tooth

Cooking Level: Expert

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Reviewed: Jan. 15, 2009

I made this recipe for my family and we all LOVED it! I'm making it for a work brunch this week. I highly recommend this recipe. I don't often leave a review, but I just had to for this one!

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Buckeye Girl

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Reviewed: Jan. 14, 2009

Moist & easy.

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Julie

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Reviewed: Jan. 10, 2009

Wow! This is so good! I keep making it for other people, but I always save a few pieces for myself. I like to cut it into serving size pieces then individually wrap them in plastic wrap for a "grab and go" treat for the recipient! Always well received.

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shortstop888

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Reviewed: Jan. 1, 2009

This is excellent. Everyone in the family fights over who will have it for breakfast. I drizzle white icing over the top to make it look nicer. I have been making this in a Bundt pan since the first time I made it in a 9 x 13 pan was unsucessful.

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ldivasta

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Reviewed: Jan. 1, 2009

I made this recipe for Christmas morning. I loved how easy it was! I used a French Vanilla cake mix and it turned out great. Everyone had seconds and thirds! I'll definitely make this again!

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Wife1Mom4

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Reviewed: Dec. 15, 2008

I followed the recipe exactly and loved, loved, loved it! Thanks!!

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Jodie

Cooking Level: Intermediate

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Reviewed: Dec. 5, 2008

This tasted good, but it has a wierd spongey texture, I think due to all the pudding. I prefer a dense moist cake, not spongey. I probably won't make this again.

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JMIX78

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: West Chester, Pennsylvania, USA

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Reviewed: Nov. 28, 2008

very upset about this cake. followed the directions perfectly. baked it for 40 minutes. the toothpick test came out clean but there is apparently a ring of uncooked cake in the center of my bunt cake. so the cake has fallen and i now had to slide it onto a cookie sheet and put it back in the oven and hope it cooks because im taking it to a dinner in an hour

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tinytink

Cooking Level: Beginning

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Reviewed: Nov. 28, 2008

I didn't have any butterscotch pudding mix so I used another vanilla instead and it turned out great! Everyone in the family loved it! It was very moist. I highly recomend this cake.

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Cassidy

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Reviewed: Nov. 25, 2008

My boyfriend said this was the best dessert he has EVER eaten. =D It really is the best--super simple too. The only change I made was, I added a LOT more cinnamon than the recipe called for, at least double.

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EMI1Y

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Reviewed: Nov. 16, 2008

This is the BEST coffee cake I have ever had. Very moist and delicious.

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mkrzy4bkng

Living In: Peoria, Arizona, USA

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Reviewed: Nov. 13, 2008

This was awesome! I used a bundt pan and ended up having to bake it for about 50 minutes before my toothpick came out clean and was very moist! Used 3/4 cup applesauce and 1/4 cup oil instead of the full cup of oil. Delicious!

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MYJUNIOR

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Reviewed: Nov. 4, 2008

Excellent! I just took this out of the oven 10 minutes ago and believe or not, it's gone already. It didn't even have a chance to cool. After test-tasting for me, everyone (8 people) rushed in to grab a piece. Great recipe that I'll be making over and over again....by the way...I didn't change a thing in the recipe.

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mswilson

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2008

This was wonderful, My home smelled like a bakery after baking this and brownies. I received plenty of compliments.

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Heather

Cooking Level: Intermediate

Living In: Clearwater, Florida, USA

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Reviewed: Oct. 25, 2008

Excellent! Like another user suggested, I used 1/2C applesauce & 1/2C applebutter instead of the oil. It was sooo moist and yummy!

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IRISHDAUD

Cooking Level: Expert

Home Town: Camp Hill, Pennsylvania, USA

Living In: Denver, Colorado, USA

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Reviewed: Oct. 17, 2008

This was really easy to fix. My 9 yr old son helped me. I did notice that when cooking it on 165 for 35 min it didn't get done in the middle all the way so I turned it back up to 350 for about 10mins and PERFECT... I will be cooking this again.

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