Reviewed: Nov. 18, 2009

This makes a VERY sweet coffee cake. If that's not your thing, I'd move along. I might try this again with some modifications to mellow out the sweetness a bit. I'm still giving it a four because it's easy and it does taste terrific!

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k8bakes

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Reviewed: Nov. 11, 2009

My whole family loved this and we ate it way too quickly. I added a little cinnamon to the batter and used both walnuts and pecans in the topping.

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karen b.

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Reviewed: Nov. 6, 2009

This was so so good, but didn't make enough batter!! I will double the batter next time. Other than that, delicious!!!

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Gretchen

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Reviewed: Oct. 17, 2009

This is exactly what i remember of my grandmas coffee cake. It is nice and fluffy great with the morning coffee. One of my favorite recipes.

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james.ferrare

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Reviewed: Sep. 13, 2009

I followed previous postings suggesting I use a 12 x 8 pan and the cake came out beautiful. We are not big nut fans, so I left out the nuts. The whole family loved this cake!

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DJAMBYB

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Reviewed: Jul. 29, 2009

First of all, I'd like to say that I had no problems with this cake being dry at all. I used milk like the recipe said since I didn't have sour cream or yogurt, and it was very moist. But it was WAY too sweet (and I have a big sweet tooth!). I would omit most of the sugar from the cake itself, the topping has enough sugar to sweeten it. Also, all of the topping sunk and stuck to the bottom of my well greased pan, and we all know what a HUGE pain in the rear it is to get butter and sugar off of a pan. That being said, my little brothers (ages 13 and 10) devoured it!

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DoHardThings

Cooking Level: Intermediate

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Reviewed: May 10, 2009

This really was easy and delicious. I'd never made coffee cake from scratch before, but it turned out perfectly. So many people suggested substituting sour cream for the milk, so I used nonfat plain yogurt instead, as it is healthier, and it tasted great! Very moist. My family ate the whole pan in one sitting! Will definitely make this again!

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jrion1

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Reviewed: May 3, 2009

Very good! I tripled the recipe and doubled the topping and it fit perfectly into a 13x9 pan. Followed the recipe exactly, ommitting the walnuts and it turned out really tasty. My husband ate it right up! Thanks

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Terra

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Reviewed: Apr. 19, 2009

FANTASTIC! I made this for my family and everyone loved it. The recipe was simple and quick to make, I will definently be making this again.

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destroynconquer

Cooking Level: Intermediate

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Reviewed: Jan. 15, 2009

I am not a coffee cake fan since they normally come out so dry. But this one was very moist. Not a 5, but pretty good.

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Kimberly

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Oct. 12, 2008

I love this! I made it into muffins and they were delicious. I just added an extra 1/4 cup of milk and reduced the baking time. I will use this recipe again in the future.

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natasha

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Reviewed: Oct. 11, 2008

A LESSON FROM GRANDMA: DON’T cut cake (or pie) until it’s completely cooled!!! It’s something about releasing moisture from the cut part of the cake and it does something to how it sets up. I don’t know the specifics, but I do know that I listened to grandma and despite looking quite a bit overdone, this coffee cake came out moist. This was delicious! The only changes I made were to triple the vanilla (imitation vanilla, to make it taste more like yellow cake) and I made one and a half times the topping recipe because I didn’t have any nuts (and I’m crazy about anything cinnamon-sugar). Remember to wait to cut, it makes a difference (and that might be why other ones came out dry). YUM YUM! Thanks for sharing.

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smh1067

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Reviewed: Sep. 13, 2008

This is a delicious recipe and easy too. I told my husband I was making him a surprise dessert. When we both sat down to eat it, before we realized it, we had eaten half the pan as it was so good. We had to stop ourselves from finishing it off. Many thanks to your Auntie Rae and you for sharing.

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Tish

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Reviewed: Aug. 16, 2008

An easy to prepare, classic coffee cake. I followed the batter recipe, but added 1/2 cup of sour cream to increase the moistness. I doubled the topping recipe to add to the yummy factor. Overall, this was a moist, rich-tasting coffee cake that keeps excellently. We all loved it! I recommend it to everyone! This recipe is going into my files as a keeper!

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MountainGirl4

Cooking Level: Expert

Home Town: Prospect, Oregon, USA

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Reviewed: Jun. 24, 2008

This is a nice little basic coffee cake and one that is so easy and quick to make. Coming out of the oven I just have to have a piece. Great for breakfast. A reviewer Emily SC wondered why it is dry. Is it possible you overbaked it or, substituted shortening for butter? Oven do seem differ. HOpe you have better luck the next time because it is a neat little cake.

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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: Jun. 21, 2008

I recently brought this to a brunch and everyone wanted the recipe. It was a hit. I baked it in a slightly smaller pan so the cooking time was longer. I made my own brown sugar by combining 1 cup white sugar with about 1/8 cup molassas. The result was a deliciously sticky crumb topping. This recipe is a keeper! Thanks for sharing.

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PA_Foodie

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Reviewed: Jun. 20, 2008

This is really good. I leave out the nuts and I've never had a problem with it being too dry. Keep in mind that it calls for a 12x8-inch pan. If you're using a 13x9 that could be why it's turning out dry.

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Diane A.

Cooking Level: Intermediate

Home Town: Mason City, Iowa, USA

Living In: Rockford, Illinois, USA

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Reviewed: Jun. 8, 2008

After reading all the reviews, I expected this to turn out dryer than it did! I did make it exactly as written, but next time, will add a box of instant vanilla pudding!

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Adrian

Cooking Level: Expert

Home Town: Okeana, Ohio, USA

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Reviewed: May 28, 2008

Someone asked how to make this cake not so dry. In coffee cakes, they usually call for milk. If you use sour cream in place of the milk, it will be very moist and a little more dense. Very yummy ! ! !

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cookyldy

Cooking Level: Expert

Living In: Benton Harbor, Michigan, USA

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Reviewed: May 6, 2008

Yum! I made these as muffins and they were tastier than the ones at my local coffee house. I used pecans instead of walnut. Next time, if making as muffins, I would cover for a little so the nuts do not burn. I have to remove a few before serving

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