Reviewed: Sep. 19, 2009

This cake was pretty good. Like many others have suggested, I too would have used brown sugar instead of cocoa. Also, the picture shows a glaze but this recipe does not include that. I found a vanilla glaze that went really well on top. 1 cup confectioners sugar, 1/2 tsp. vanilla, and 2 tbsp. milk.

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love 2 cook

Cooking Level: Intermediate

Home Town: Salem, Ohio, USA

Living In: Cuyahoga Falls, Ohio, USA

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Reviewed: Aug. 25, 2009

I didn't care for the cocoa in the middle. Cake was moist. Next time I would use a brown sugar and cinnamon mixture like a few others suggested.

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sweettart65

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Reviewed: Jun. 3, 2009

i didn't even get a piece it was gone so fast i add 2 tablespoons brown sugar,1 tablespoon of cinnabon,and a package of hot coccoa mix.

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dareutruth

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Reviewed: Mar. 9, 2009

I am soooo angry! LOL I made this for a Bible Study Class snack yesterday - and they ate every last crumb! There was nothing to bring home...It was so delicious and soooo easy. Will have to make this again to enjoy at home!

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swchef

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Mar. 4, 2008

Wonderful and EASY recipe...I changed it to be a blueberry cake with a brown sugar and cinnamon streusel. I added one cup frozen blueberries (would have been good with 1/2 cup more) to the cake mixture. Here is the streusel recipe I used... 1/2 cup flour, 2/3 cup brown sugar, 2 teaspoons cinnamon and 2 1/2 tablespoons margarine.

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Ginny

Cooking Level: Intermediate

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Reviewed: Jan. 8, 2008

The recipe for the cake is great. Instead of the cocoa I use a brown sugar and cinnamon mix for the streusel.

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cicada77

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jan. 11, 2007

This recipe was extremely easy to make and tasted great. I wasn't able to go shopping today so I had to use vanilla yogurt instead of plain and hot cocoa mix instead of cocoa. It turned out great and my family loved it. I might add a vanilla glaze to it the next time I make it.

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1SassyMassey

Cooking Level: Expert

Living In: Tallahassee, Florida, USA

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Reviewed: Jan. 11, 2007

This was pretty yummy- I tweeked the recipe a little after reading the other comments. I used fat free sour cream instead of yogurt because that's what I had, made the streusel with pecans and added two Tbls of brown sugar as well. Before topping with the rest of the batter I also sprinkled some mini-chocolate chips over the streusel. It took about 40 minutes to bake in a 9x13 pan. I just had a piece (had to try it before I take it to a meeting...) and I'm going to make a little glaze for the top to add a little extra umph. Overall, good, easy recipe though- I will keep it on file.

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Louise

Cooking Level: Intermediate

Home Town: Wiesbaden, Hessen, Germany

Living In: Yokosuka, Kanagawa, Japan

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Reviewed: Nov. 19, 2006

Very tasty cake! I added some miniature chcoloate chips, pecans and brown sugar to the streusal layer. It was great warm from the oven.

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brownie

Cooking Level: Expert

Home Town: Apex, North Carolina, USA

Living In: Pittsboro, North Carolina, USA

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Reviewed: Jul. 28, 2006

bake time is either wrong or my oven screwed up we made this twice with the same results the outside looked burned

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presentedtagz

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Reviewed: Jul. 2, 2006

Needed a quick fix dessert and because I don't enjoy baking, this fit the bill. Based on what ingredients I didn't have in the house, this cake still came out nicely. I used lemon pudding, peach yogurt, no cocoa and white cake mix. I also made a crumb topping which set it off perfectly. Thanks Terry!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Mar. 17, 2006

Excellent cake, very moist and easy to make, but the struesel filling was not as great as I thought, and I did add brown sugar as suggested. I will definately make it again though!

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J Charlier

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Reviewed: Nov. 17, 2005

I made this recipe for a bible study class. Everyone seemd to like it and I will definitely keep it in my personal file. My husband and my neighbor's husband commented on how moist the cake was. I did add a little glaze on top for presentation. I think you could use cinnamon, nuts and brown sugar instead of chocolate and have a winner as well. Thanks for sharing.

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Vicki Mixon

Cooking Level: Expert

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Reviewed: Sep. 28, 2004

Yummy!! I took the advise of another review and used lite sour cream in place of the yogurt. (didn't have yogurt) I also threw in some brown sugar with the streusel for extra sweetness. This is a keeper!! Thanks

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PAM0123

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Reviewed: Jul. 6, 2004

This cake turned out great although I did make a few changes. I didn't have plain yogurt so I used sour cream. Didn't have any nuts so just left those out (would have been good with them though...). I cheated when it came to cooking, it was for breakfast and we were all starving so I put this in the microwave for 6min 30sec in the tupperware stack cooker base w/cone. I did pour some olive oil onto a paper towel and wipe it down so it wouldn't stick (never believe non-stick promises! LOL). Came out great! Held together nicely, no crumbling at all, and moist. I served this with a little bit of cinnamon role icing drizzled on top and with slices of fresh kiwi. (And each kid got a scrambled egg, can't have them filling up on cake now can we?) Next time if I am braver I would layer the kiwi slices in the baking dish on the bottom and the middle to see how well that comes out. They complimented each other so well!

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JLLEBOW

Cooking Level: Expert

Home Town: Medford, Oregon, USA

Living In: Pearl City, Hawaii, USA

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Reviewed: Sep. 13, 2002

a simple but delicious cake.

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TOPCOOK82

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Reviewed: Nov. 4, 2001

Delicious cake, very crumbly. Tastes even better the next day and slices better. I used crushed pecans which were very nice.

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Ellie

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Reviewed: Jan. 28, 2001

I added a cup of frozen blueberries to the recipe. A great breakfast coffee cake!

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SARVIN4

Cooking Level: Expert

Living In: Wichita, Kansas, USA

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Reviewed: Jul. 23, 2000

The cake itself was delicious and moist but the struesel remained powdery after it was baked making the struesel very dry. I will make it again and maybe add some brown sugar to make the stuesel less powdery.

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PORTALESO

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Reviewed: Jun. 23, 2000

This cake was stayed moist for days. The batter was very thick. We loved the cocoa in the struesel. I added a powdered sugar glaze. My family loved this. I will definately make it again.

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LISAJANI

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Easy Streusel Coffee Cake

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