Reviewed: Mar. 4, 2008

YUMMY!!! I did, however, make a couple changes. For the filling, I used a full 8 oz brick of Neufchatel - mixed up with vanilla, 2 big globbers of butter, and kept pouring in the powdered sugar until it reached my preferred sweetness. Added a big of cinnamon and nutmeg to the batter. And, omitted the nuts - but kept the cinnamon sugar (even dusted the pan with cinnamon sugar, instead of flour). **Make sure you do not spread filling all the way to the edges, it does seep out if you go all the way!** Next time I make this - and it will be made again - I will add a bit of oil to the batter as well.

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Sumchelle

	Cooking Level: Intermediate Living In: Minneapolis, Minnesota, USA
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Reviewed: Feb. 1, 2008

Deeeeeelicious!!

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cherish


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Reviewed: Jan. 16, 2008

This was better cold as my family didn't like the cream cheese soft and gooey. Also I used a tube pan and poured the topping in the bottom after the pan was greased. When the cake was turned out the sugar and nuts formed a yummy crunchy crust.

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marge


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Reviewed: Dec. 29, 2007

As of right now this cake has left the building in my families stomachs. It was awsome. the texture was great and it was also moist. I followed everyones suggestion and used 8 oz of cream cheese and it was actually perfect. Also I used juice from a freshly cut orange instead of lemon juice and the filling tasted even sweeter. It was definitely better than expected.

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Rocky


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Reviewed: Oct. 21, 2007

The only change I made to this recipe was I omitted the lemon and used vanilla extract instead. It was excellent! My only "mistake" was that I baked it in a bundt pan, so when I inverted it onto the serving platter, the crumb topping became a nice bottom crust instead!! To make it look pretty, I drizzled a confectioners sugar glaze over the top. YUMMY!

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Carrie

	Cooking Level: Intermediate Living In: Hobe Sound, Florida, USA
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Reviewed: Jul. 10, 2007

This is very good. Next time I will double the cheese filling. This cake freezes well.

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Hummel97

	Cooking Level: Intermediate
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Reviewed: Apr. 21, 2007

Per reviewers' suggestions, I eliminated the lemon altogether. I used an 8 oz brick of cream cheese with about 5 tablespoons of confectioner's sugar. Otherwise I followed the recipe exactly. I placed the strudel on top of the cream cheese layer and came out with a very tasty cream cheese filled cake. It is somewhat dense and not overly sweet. The cream cheese filling stays very creamy even hours after the cake has cooled. Nice surprise for your tastebuds!

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Betty Crocker

	Cooking Level: Intermediate
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Reviewed: May 16, 2006

I reduced the lemon to 1 teaspoon and made 12 large muffins. A little hard to get out of the muffin tin because of the soft middle, but very tasty. Went quick.

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swalker3

	Cooking Level: Expert Living In: Surrey, British Columbia, Canada
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Reviewed: Feb. 24, 2006

The first time I made this the filling was sour. So, I changed the filling to an 8oz. cream cheese, cut the lemon juice to a teaspoon and added 1/2 tsp vanilla. I have had many, many requests for this recipe.

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Daphne


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Reviewed: Dec. 23, 2005

I loved this recipe! I'm not a sweet eater. Neither is my dad. When my dad tried it he said it was the cake for him. :) I do kinda agree the filling was a little sour. But I just don't add as much lemon juice.

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Laura


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Reviewed: Apr. 16, 2005

The cream cheese was sour and the consistancy was very unappealing. I won't make it again.

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JEN13212


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Reviewed: Jan. 24, 2005

Pretty good flavor to this cake but not what I expected it to taste like for a coffee cake.

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ZOOTS329

	Cooking Level: Expert Living In: Bronx, New York, USA
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Reviewed: Jan. 1, 2005

Goes to show, everyone has different tastes. Made this as directed and the family didn't care for it. Said the cream cheese filling was too sour due to the lemon juice. Tasted like sour cream globbed in the center. So, I made another one and omitted the lemon juice. Added 1 tsp of vanilla instead. Much better! Modified...it was a hit. The cake portion was perfect with the filling and topping.

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TOOBUSY2


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Reviewed: Sep. 22, 2004

This coffe cake was easy to make and was moist and delicious

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BECCA2122


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Reviewed: Aug. 24, 2004

Very Good! Very moist, flavorful, and hard to stop picking at. I doubled the recipe and made it in a bundt pan with the streusel layer on top of the cream cheese layer. I also added cinnamon and a pinch of nutmeg to the batter. There was too much batter and filling for one bundt pan when doubling, so I made a second cake using a round cakepan and gave it to the neighbors (who loved it). Will make again--would be great for company.

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JLINHARD


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Reviewed: Jul. 25, 2004

I doubled the filling and was glad I did. I liked it better chilled than I did when it was warm , and found it quite tasty, although I was a bit disapointed in the texture of the batter.

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KYETHRA

	Cooking Level: Intermediate
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Reviewed: Jul. 19, 2004

This cake is truly number one.Took this cake to sunday school they could not stop eatting it.I had to bake it a little longer. Would also do more cream cheese filling.

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NANNYMICHELLE


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Reviewed: Apr. 6, 2004

I made 12 jumbo muffins out of this recipe instead of one cake. Turned out soooo moist and flavorful. The pocket of cream cheese is a nice suprise. I also added 2 bananas and extra cinnamon to the batter.

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NURSEARS


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Reviewed: Feb. 4, 2004

MY GOD! This is to die for! So good, I wouldn't take any to work for the girls to try, I just emailed them the recipe...let them do it themselves! This is going to be a favorite in our home! :0) You'll love it!

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CHRIS FRASER


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Reviewed: Feb. 4, 2004

this cake was heavenly... very nice texture, and the cream chees filling was great.. a couple of ideas.. double the amount of the filling, and add a little vanilla extract to it.. thanks for the recipe

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LEENASMOM

	Home Town: Portland, Oregon, USA
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