Reviewed: Nov. 11, 2009

to complicated for such a plain tasteing cake

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Reviewed: Aug. 16, 2009

I've made this cake several times and it's delightful. Moist & flavorful and a breeze to make. I use a 250g pkg of cream cheese and I omit the walnut topping simply because my family isn't crazy for walnuts. I also sprinkle a light dusting of icing sugar over the cake JUST before serving. Thanks for sharing!

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Elizabeth

Cooking Level: Intermediate

Living In: Nepean, Ontario, Canada

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Reviewed: Jun. 14, 2009

Delish, very moist. My family loved it.

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Gypsy29

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Mar. 14, 2009

Excellent! This goes perfect with a cup of coffee!! This has become my boyfriend's favorite coffee cake! Thanks

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boricua

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Reviewed: Mar. 8, 2009

I thought this was just ok. Nothing real special. It appealed to me at first, but when I ate it I am not sure I like the cream cheese layer. I did add some cinnamon and nutmeg to the batter.

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Jennifer

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Ixonia, Wisconsin, USA

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Reviewed: Feb. 6, 2009

This cake was disgusting. I am a seasoned baker and followed all directions to the letter. The cake was dry and tasteless and the filling was sour and unappealing.

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BUJNA

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Reviewed: Dec. 10, 2008

Very easy to prepare and delicious. I used fat free cream cheese, fat free sour cream, Egg Beaters and apple sauce in place of the butter. I did not put the struesel topping on the bottom of the cake. Instead I saved it until after the cake was done baking. When cooled, I drizzled on some plain white icing and then topped it with the struesel. My whole family loved it.

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DI3MOOSE

Cooking Level: Expert

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Reviewed: Nov. 30, 2008

Very good!!! And good looking! I did use 8 oz cream cheese, and orange juice instead of lemon. Everybody loved it!!! One of my favorite now!!!!

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Panyanka

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Reviewed: Sep. 26, 2008

I fixed this for work and was it a smash hit .. All my co-workers loved it .I will make this again real soon for my family.

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countrycooker67

Cooking Level: Expert

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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: Expert

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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