Reviewed: Mar. 22, 2012

Everyone enjoyed the cake, it was easy to make, would make it again.

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Reviewer:

Reviewed: Oct. 8, 2011

This recipe asked for the "topping" to be added after the cake batter was put in the pan. But I was using a decorative bundt pan, so that would have put the topping on the bottom of the cake. Instead, I baked the cake before adding the topping. After removing it from the pan, I put a glaze on top (recipe from another reviewer) and added this recipe's topping with that. It was delicious and beautiful!

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Reviewer:

ealkhas

Reviewed: Sep. 19, 2011

My rating is really only based on the cake part. Because based on the previous reviews... I didn't want the lemon in the cheese filling and I am not a fan of nuts. So here is how I made this. I followed the cake instructions step by step except I sifted the dry ingredients and did 1/2 brown sugar 1/2 white. For the filling I did 8oz of cream cheese, 1/4 cup of powdered sugar, and 1 tablespoon of melted butter and a half teaspoon of vanilla extract. For the topping I did a streusel. 1/2 cup of brown sugar, 3 tablespoons of room temp butter, and 1 teaspoon of cinnamon. I sprinkled the crumble mixture on top and baked for 40 minutes. After the cake had completely cooled I put a glaze on top. For the glaze I took 1/2 cup of powdered sugar, 3 tablespoons of melted butter, 1/4 teaspoon of vanilla extract and 2 table spoons of milk. Mix and drop glaze from a spoon on to cake. After making those changes... this is one of the best coffee cakes I have ever had! Next time I will add a little more sugar to the cake and maybe a little almond extract.

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Reviewer:

baumanns

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Reviewed: Jun. 22, 2010

Easy and delicious! Next time I will leave out the lemon juice, too tart for my taste. Also I had to bake the cake for 50 minutes before it was done. The cake was moist and light. I will make this again and again.

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Reviewer:

Sandi

Cooking Level: Expert

Living In: Memphis, Tennessee, USA

Reviewed: Apr. 7, 2009

this recipe was awesome! made it on a cold icky sunday afternoon...it turned out wonderfully. all the ingredients on hand-except for the nuts i could have sworn i had!! instead of the nuts i mixed a couple handfuls of butterscotch chips in with the brown sugar...and that tasted great! i too took some of the reviewer's advice and cut back on the lemon juice&added some vanilla to the cream cheese filling. hubby took the rest of it to work monday to keep it out of my reach (i'd asked him to, lol); it was gone in no time. thanks for this recipe!

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Reviewer:

cookie11

Cooking Level: Expert

Home Town: Ottawa, Kansas, USA

Living In: Richmond, Kansas, USA

Reviewed: May 28, 2008

I took this to breakfast fellowship at our church. My son said it looked so good and tasted so good that his friends thought I had bought it. There must be a compliment in there some place.

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Reviewer:

barb's cooking

Cooking Level: Intermediate

Home Town: Rantoul, Illinois, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Apr. 12, 2008

My very picky daughter loved this but I thought it had several problems. The baking time was way off - I really don't know how long I ended up cooking it, and it still was a little underdone. The cake was dense and heavy, just a touch shy of gummy. The filling was really tart, and, for a second, I thought I forgot to add the confectioners sugar. The only sweetness to this cake came from the topping.

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Reviewer:

KARENKINM

Cooking Level: Intermediate

Home Town: Norristown, Pennsylvania, USA

Living In: Salisbury, Maryland, USA

Reviewed: Jan. 12, 2008

I took this one to work and it was very well received! :) They all really liked it and have since asked for it again and again!

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Reviewer:

KENGIEB

Cooking Level: Expert

Home Town: Franklin, New York, USA

Living In: Raymore, Missouri, USA

Reviewed: Aug. 18, 2007

It was OK... I thought the batter didn't have much flavor after baking (although, it tasted great beforehand). I liked the filling though. It needs "lots of glaze," according to my husband. I don't think I'll make it again - I'll make something with more of a fruit filling next time.

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Reviewer:

Beth B.

Cooking Level: Intermediate

Home Town: Grafton, Ohio, USA

Living In: Appleton, Wisconsin, USA

Reviewed: Aug. 4, 2007

Well, I tried this out today and it was great. Mine also took longer to bake (50 minutes). Hubby liked it alot, too because it had just the right sweetness and he even liked the tartness of the filling. I would have prefered it to be less tart and more sweet =). I left out the cinamon-pecan topping as hubby doesn't like cinamon. I might just dust with powdered sugar next time. Thanks for the recipe.

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