Reviewed: Jul. 22, 2008

Very cobbler like. Added some chocolate chips for flavor.

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Annabel


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Reviewed: Jun. 5, 2008

It's not very sweet, but thats the way we like it. I made this yesterday for our bible study that evening. The entire cake was gone in minutes. I used Splenda instead of regular sugar (because people that I bake for, are diabetic). I baked it in an 8 x 11.5 glassware for 30 minutes. Next time I think I will add another 5 minutes for baking.

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zmo

	Cooking Level: Intermediate
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Reviewed: Jun. 3, 2008

This was good, but not great. I used the correct size pan, and it still took longer to cook. I didn't have a lot of flavor. I would probably increase amount of fruit if I were to make this again.

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Jennifer


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Reviewed: May 20, 2008

This is a very good coffee cake. I used a 9 x 13 inch pan and baked it about 45 minutes. I like the fact that the ingredients are simple and usually on hand. I'll be making this again and experimenting with using different fruits and jams.

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PESTEE40


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Reviewed: Apr. 29, 2008

Excellent! This is a five star recipe! I made it for a brunch, and it worked great. You could add more berries if you wanted though.

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Kim

	Cooking Level: Intermediate Home Town: Daytona Beach, Florida, USA Living In: Marton, Manawatu-Wanganui, New Zealand
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Reviewed: Apr. 23, 2008

This batter needs to be kept to a thickness of 1/2 inch in the pan prior to adding the fruit of choice and crumbs on top. You will have difficulty with it baking completely if the batter is any thicker. I use an oblong cookie sheet with an edge or jelly roll pan.

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maple bear


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Reviewed: Feb. 12, 2008

This was really good except mine just wouldn't get done in the middle, I baked it for about 45 minutes before taking it out because the edges were getting a little too brown. I think next time, I'll try a slightly larger pan, so it's not so thick.

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Angie

	Cooking Level: Intermediate Living In: Ulster, Pennsylvania, USA
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Reviewed: Sep. 8, 2007

I took this to a church breakfast and got good reviews. It was also easy to make and I had the ingredients on hand. I will make this one again.

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GRCORGI

	Cooking Level: Intermediate Home Town: Running Springs, California, USA Living In: Star, Idaho, USA
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Reviewed: Aug. 28, 2007

Delicious! I used a 9 inch glass baking dish, and it turned out beautifully! Will definitely make again.

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Cinnamon

	Cooking Level: Expert Living In: Anaheim, California, USA
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Reviewed: Aug. 4, 2007

i used a 13x9 pan and it worked great, except i did have to cook for much longer (approx. 15min). i also added to the recipe: cut the white flour in half and added 1 cup whole wheat flour only added about 1 1/3 suger a couple handfull of quick oats cinnamon a couple spoons of plain yogurt and more blackberries

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pindakaas09


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Reviewed: Jul. 18, 2007

Easy and yummy. I retained 1 cup of the topping and used a 9 x 13 glass pan and still had to increase the baking time an additional 5 to 10 minutes. Well worth the wait!

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JLINDSTROM


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Reviewed: Jul. 16, 2007

Very good recipe and easy to make. I used a 13x9 pan like another reviewer suggested. I served the cake warm with peach ice cream and it was wonderful. I used fresh from the grower blackberries.

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COOLMAMACHIK

	Cooking Level: Intermediate Home Town: Norwalk, California, USA Living In: Moultrie, Georgia, USA
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Reviewed: Jul. 13, 2007

The cooking time is way off, as others have stated, but other then that, it's a good recipe. I use 1 cup rice flour and one cup of whole wheat flour and 2 cups of mixed frozen berries. I put 1 cup of berries into the batter and the other on top.

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Kristi

	Cooking Level: Intermediate Home Town: Anchorage, Alaska, USA Living In: Everett, Washington, USA
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Reviewed: Jul. 12, 2007

This is such a wonderful recipe. It's moist, it's adaptable to any fruit topping. I use crushed pineapples, blueberries, raspberries, anything goes!

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Kim S.


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Reviewed: Jul. 4, 2007

Really easy and delicious coffee cake! Following the advice of previous reviewers, I used a 9x9 inch glass baking dish and starting testing for doneness at 45 minutes (my oven is fluky so baking is an adventure). I've used this recipe with blackberries and blueberries with excellent results each time. As is my habit, I also substituted one cup of Splenda for the sugar, a cup of whole wheat flour for one of the cups of all-purpose flour, 1/2 cup eggBeaters for the eggs, and one stick of light butter for the margarine.

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AuntieJ

	Cooking Level: Expert
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Reviewed: May 2, 2007

one of the best cakes i ve ever baked...when i tasted the batter pre-cooked i thought it tasted a bit too floury...but it was fantastic when it was cooked...very moist...yummy...yet light and super easy to bake. i only make half the recipe so mine cooked on time and was great :) try to bake half the amount if youre having trouble with the time...cheers!

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Mitra


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Reviewed: Mar. 22, 2007

This is the best cake ever! Its my first time baking a cake...And this is so easy! I used self raising flour like one of the reviewer said...And its really delicious! If you want plain sponge cake...Just omit the fruits and crumbs

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Reviewer:

Demi

	Cooking Level: Beginning Home Town: Bangkok, Bangkok (Krung Thep Maha Nakhon), Thailand
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Reviewed: Mar. 5, 2007

Excellent taste, easy to make!

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