Reviewed: Jan. 29, 2009

This was "okay". I prefer my recipe that has more sour cream and butter and is way more moist! Nevertheless, it was a treat for my husband and kids on a school morning.

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Tad

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Jan. 25, 2009

It was okay, not fabulous. A little dry. I probably won't bother again.

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KGM1961

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Reviewed: Jan. 10, 2009

I can see this cake becoming a good standby for me. As it uses ingredients I always have in. The only change I made was to use plain yoghurt instead of sour cream. It's definitely at it's best when warm. Many Thanks.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Nov. 5, 2008

This is an ABSOLUTE 5 out of 5 for me !!!! It was absolutely delicious. The only thing I did differently was I used an 8 inch square pan and I used walnuts and not raisins. I am going to make it again tonight. We all loved it !!! Great with a cup of tea or coffee. Thanks for posting this recipe.

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Kathleen

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2008

Made it for Joan Gustin- we both enjoyed it.

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Homeschooling mama

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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Reviewed: Oct. 24, 2008

I made this yesterday, and it's all gone! My children loved it, in fact we all did! Great recipe, thanks

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carole

Cooking Level: Intermediate

Home Town: Watford, Hertfordshire, England, U.K.

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Reviewed: Oct. 20, 2008

I made this today and followed the recipe exactly and can't say enough about how excellent it is. Served to a group al ladies and was asked for the recipe. Can't beat the flavor !!

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HIPGRAM35

Cooking Level: Expert

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Reviewed: Oct. 19, 2008

Made this yesterday and it is all gone-the only change I made was to use 1/3 c of mini chocolate chips instead of raisins. This recipe fits in an 8 inch round pan, but just barely.

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ABMOM

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Oct. 19, 2008

I too took the advice of previous reviewers and used mixed berries instead of raisins. Blackberries, raspberries, and blueberries! But it was fabulous! But be warned, it doesn't make very much.

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Danielle

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Reviewed: Oct. 18, 2008

It went together quickly, but this batter was very thick and sticky. Nearly impossible to "spread" over a floured pan. Also wouldn't spread over the sugared middle layer--had to drop dollops onto middle layer and call it good. If I ever made it again, I'd add a little milk to thin the batter down a little. Really hard to tell when it was done too, because the sugar topping forms a crisp, crusty layer that pretty much cleans off the toothpick as you pull it out. I kept it in for an extra 5 minutes, and it was still gooey in the middle. Tasted OK, but I really don't get what all the raves are about. I've tried lots of better coffee cake recipes.

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simpleisgood

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Reviewed: Jul. 18, 2008

This recipe was great!! We went ahead with the raisins and not being much of a raisin family, it still came out well. My family loved it. I'm not exactly sure how the recipe came out thick or dry for some people. The batter was very creamy and spread on easily. After it came out it was light and moist! Very good - I plan on making another batch (it was super easy to whip up) to bring to a friend. Thank you for this recipe!

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Faeli H

Cooking Level: Intermediate

Home Town: Angeles City, Pampanga, Philippines

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Reviewed: Jun. 3, 2007

Yummy and moist.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: May 13, 2007

I will make this again, and I will make a double batch. The only thing I did differently was to use yogurt cheese instead of sour cream. The cake was moist and not too crumbly, with a light crustiness on top. The filling was just gooey enough. I did have difficulty spreading the batter, just used my fingers to spread the top layer almost to the edges. Would be nice to have a bit more batter. We ate it warm from the oven, and it was gone in 15 minutes. My kids love it, which is an accomplishment. This is a keeper, not the traditional boring coffee cake!

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ilovesweets

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Reviewed: Nov. 18, 2006

This is a really good cake. I originally made it to use up some sour cream and raisins I had left over from other things but have made it 3 times since then because my family keeps requesting it. I found the raisins to be a good addition. They really add to the flavor.

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ISIS4

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

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Reviewed: Oct. 9, 2006

My family loves this cake. My 11 year old son makes it by himself. We omit raisins and if no sour cream on hand I have used yougurt with good results.

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casey rae

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Reviewed: Aug. 17, 2006

A sweet, simple but tasty cake for anytime.

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LITTLEBIGJOHN

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Feb. 25, 2006

So easy and really good!! I made it with chocolate chips instead of raisins (I didn't have any) and it was GREAT! I've made it three times in 2 days because everyone loves it!!

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AMWANGEL

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Reviewed: Mar. 6, 2005

I was looking for a coffeecake type recipe using blueberries to bring to Sunday Morning Coffe Hour at our Church and found Country Morning Cake. I substituted fresh blueberries for the raisins and it turned out GREAT! I received many compliments and was asked twice for the recipe. Be aware though that the dough is more like a sugar cookie rather than a cake batter. Don't let this bother you it was very moist. Even my kids liked it and asked if I could make another one tomorrow!

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MMBERGS

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Reviewed: Feb. 24, 2005

End result was good, but was very nervous during prep. Batter was very thick, and hard to spread. Also, tried to use 9 inch pan--will use 8 inch next time. 9 inch pan was so big that I only made one layer of the cake...

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PATTYQ

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Reviewed: May 10, 2002

THIS WAS GREAT I LOVED IT!!!!!!!! I CAN'T WAIT TO MAKE IT AGAIN!! MY GIRLS ENJOYED IT SO! THANK YOU FOR IT

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DEEJAZSAM

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