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Reviewed: Aug. 2, 2001

This, although easy to make, was nothing really stellar - I was a little disappointed (no one asked for the recipe). I didn't do anything to reduce fat and it was dry - probably won't make again. Sorry.

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CHERYLG

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Reviewed: May 16, 2001

This was wonderful. It has become a favourite. The crust has a great crunchy texture, but moist and lovely inside. I made it for breakfast when I had company and served it with yogurt and fresh fruit. I mixed the cinnamon with brown sugar instead of white, and used yogurt instead of the sour cream. We prefer to have the cinnamon in two layers instead of just the one.

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S. HODGE

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Reviewed: May 13, 2001

Very good and moist. Try dripping butter glaze over the coffee cake.

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DBURMEISTER

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Reviewed: Mar. 17, 2001

I served this at a ladies breakfast and it was a big hit!

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MELINDA K. WALDER

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Reviewed: Feb. 21, 2001

Really moist and good...not quite sweet enough (maybe that's why it's a breakfast cake). Next time I might make a thin icing for it.

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JESSICA ROMNEY

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Reviewed: Jan. 6, 2001

A very good coffee cake. It goes together quickly & makes a nice morning treat!

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JOLAHA

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Reviewed: Aug. 23, 2000

To lower the fat, I substituted low-fat yoghurt for the sour cream. The cake was delicious!

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Christina

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Reviewed: Feb. 27, 2000

I made this for a dinner get-together and everyone (all thirteen people, half of which were children) loved it. The outside was nice and firm, almost like a crust, and the inside was just fantastic -- not too sweet but very moist and yummy. Applause! Applause!

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