Reviewed: Jul. 21, 2009

My only alteration I did to this recipe was I used golden raisins, and boiled them first to plump them up a bit. That's an old secret of my mom's when using raisins in a recipe. Boyfriend cannot stand raisins, so I just cut him a piece of this and handed it to him without a word-he asked what the fruit was and I said currants *grins*! He liked it until he spotted the raisin box (dumb me). He said he'd really like it without the raisins, and my housemate ate a good portion of it too!

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SUEHOWIE

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: May 5, 2009

Great taste and easy to make. Kinda fell apart though.

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veggiegreengirl

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2008

Delicious! I used pecans for the nut topping and replaced most of the all purpose flour with rye flour (wheat intollerance). Next time I might make it with apples, I loved it and so did my family.

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JENZA

Cooking Level: Expert

Home Town: Saturna Island, British Columbia, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Jul. 27, 2008

Tastes fabulous and really easy to make! Thanks so much everyone loved it. Turned out delicious and looked great too.

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Anna

Home Town: Eugene, Oregon, USA

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Reviewed: May 4, 2008

Good coffee cake...I used dried cranberries instead of raisins and raspberry yogurt instead of plain yogurt. It turned out just fine and was very easy to assemble.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Apr. 6, 2008

A delicious breakfast treat! I made a few changes to make it a little healthier for breakfast. I used 1/3 cup (instead of 2/3) cups) sugar; I substituted apple butter for all but 1 TBSP of the oil; and I used vanilla yogurt instead of the plain (to make up for the sugar that i took out). But, it turned out AWESOME!

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chetyre

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Issaquah, Washington, USA

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Reviewed: Feb. 13, 2008

I love it! I doubled the recipe, and put it in my biggest spring-form pan (I do not know the size, but it is pretty big) I also did not have yogurt, so i mashed up silken firm tofu with milk until I got a yogurt consistancy, and it worked!! I also used half walnuts and half sunflower seeds because I was out of walnuts.. It is still DELICIOUS! Thank you! I can not wait to try it "by the book"

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SCARYFAERIE

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Reviewed: Feb. 3, 2008

easy, delicious. the best thing about this recipe is the yogurt. i cut down the amount of sugar too though, but it's a matter of personal taste.

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tokyolife

Cooking Level: Beginning

Home Town: Jakarta, Jakarta Raya, Indonesia

Living In: Tokyo, Tokyo, Japan

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Reviewed: Sep. 26, 2007

Very good and moist. I doubled the amount of brown sugar and left out the raisins. My daughter went crazy for this cake.

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MOMZ40

Cooking Level: Expert

Living In: Lewiston, Idaho, USA

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Reviewed: May 31, 2007

This was such an amazing cake! It disappeared from my house in one day!! It was so moist, tasty and easy to make! I'm the only really healthy food conscious person in my family so I'm going to try and tweak this recipe by adding some applesauce for the oil, removing the yolks from the eggs and using half whole wheat flour. Thanks so much for sharing!

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missxostephanie

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Reviewed: Mar. 6, 2007

Tasty! I had a bit of trouble with the texture, it was a bit too soft, BUT that probably is my fault. I substituted applesauce for the eggs and I may have used too much. Anyhoo, it tastes good all the same. =)

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