Fresh Strawberry Coffee Cake Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: May 24, 2013
I used this recipe but instead of a cake I made muffins (cupcake sized), and they turned out wonderfully and were well received by both adults and children at a playgroup. As suggested by another reviewer I added 1/2 tsp. vanilla extract and reduced the amount of salt to 1/2 tsp. (for my preference I'm not sure reducing the salt was necessary and next time I will try the full tsp.). The recipe yielded 12 good-sized muffins, baked at 375 (+convection) for about 28 minutes. thanks for the recipe, will definitely make it again!
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Photo by Sunshine Mary
Reviewed: May 7, 2013
Very good. I made slight adjustments-added 1/2 tsp vanilla-reduced salt to 1/2 tsp and instead of using 1/2 cup regular white sugar for the crumb topping I used 1/4 cup light brown sugar and 1/4 cup white sugar. I would definitely make this again.
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Reviewed: May 2, 2013
the recipe was okay as written but nothing special. the topping was salty, i think unsalted butter wouldve been better, with maybe a tiny pinch of salt. i used more 1 1/2 cups of strawberries and i still felt like i wasnt tasting eough strawberry. if i make this again i will definitley add vanilla extract and maybe strawberry extract and some lemon zest. slithered almonds and some sort of cheese on top of the strawberries wouldve made this to die for. I'm a huge baker, but all 4 of the guests i had over last night barely finished their slice. i shouldve tried it first. this recipe would definitely work with any berry.
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Photo by sam

Cooking Level: Intermediate

Reviewed: May 2, 2013
This makes a really great cake. I times the recipe 1 and 1/2 and baked the cake in a 9x13 pan. I doubled the amount of strawberries and found that it gave the finished product an extra fruity taste. I used a slightly reduced amount of evaporated cane sugar in the bottom layer and organic cane sugar for the top. Also, I used sprouted wheat flour (sifted) because this is the only wheat flour approved for my husband by his nutritionist. Use of this flour gives recipes a more hearty and earthy taste and texture, which sometimes depletes the generally desired aspects of dessert. However, I believe that this recipe actually is better with sprouted wheat flour. Regardless of the flour you use; try this recipe. You won't be disappointed.
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Cooking Level: Expert

Home Town: Solon Springs, Wisconsin, USA
Living In: Elk River, Minnesota, USA

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Photo by ~*CountryGirlGourmet*~
Reviewed: Feb. 25, 2013
Very simple and easy coffee cake to make. Produces a nice moist and dense cake. I preferred the cake cold but it is good warm as well. I omitted the coconut due to food allergy.
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Photo by ~*CountryGirlGourmet*~

Cooking Level: Expert

Living In: Raeford, North Carolina, USA
Reviewed: Feb. 19, 2013
This a simple and delicious coffee cake. I love the fresh strawberry and sugar crumb topping. I think this would make even better individual muffins than a cake. I will definitely make this recipe again.
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Displaying results 21-26 (of 26) reviews

 
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