Reviewed: Mar. 15, 2012

This worked as I needed to use up ingredients in the pantry. Other than that it was just okay. I used only 1/2 c butter as suggested. I figured if it was going to sink down I would just put it on top. I did this then inserted the spatula and swirled a bit then chopped into it a bit to push some down. Well it didn't sink at all so I now wish I had put some into the middle. There was so much on the top a lot fell off when it was cut. I think some finely chopped apple would be nice in this.

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Reviewer:

pamjlee

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: London, Ontario, Canada

Reviewed: Nov. 15, 2011

I have always loved this yummy coffee cake. The recipe is simple. I use pecans instead of walnuts. For me, I have had trouble with the strudel sinking to the bottom when I use a yellow cake mix that calls for butter. I believe these cake mixes are called "Golden" by some manufacturers. Using a white cake mix for this is also delicious and prettier than the yellow.

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Reviewer:

Lightedway

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Cooking Level: Intermediate

Living In: Niantic, Connecticut, USA

Reviewed: Nov. 8, 2011

A+. Amazing. However did the layers of cake and streusel in a bundt cake pan and didn't turn out well as the brown sugar and walnuts miz sunk to bottom and cake rose to the top so it didn't have the layered effect i wanted. I also doubled the streusel amt and added a pinch of cinnamon to the cake mix for additional flavour. Another good tip- if you have any ground cardamon, add it to your streusel mix and cake mix- adds a nice kick of flavour and gives it a special something that i think a lot of bakeries and whatnot use as their 'special ingredient'. This recipe is def a keeper!

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Reviewer:

joe

Cooking Level: Beginning

Living In: Halifax, Nova Scotia, Canada

Reviewed: Oct. 30, 2011

Oh my, we loved this one! This is a terrific way to jazz up a cake mix! I made this as written but opted to skip the icing drizzle. Instead I turned this into dessert by adding whipped cream, a passion fruit flavored maraschino cherry and a sprig of lemon balm. This was quick and easy and called for ingredients that I almost always have on hand! Thank you luvs2bake!

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Reviewer:

bellepepper

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Oct. 23, 2011

i LOVE this recipe! every time i have girls over for coffee i make this. It's always a big hit.

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Reviewer:

ROONEY2

Reviewed: Jul. 4, 2011

I had the same problem with my streusel sinking into the cake (I used a bundt pan). But....it was still delicious and a huge hit!!! I will definately make this again and again and again....

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Reviewer:

mtsd

Reviewed: Jul. 2, 2011

Every time I make this, it disappears. I never modify the recipe, it is perfect as is. Thank you!

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Reviewer:

A. Bell

Cooking Level: Beginning

Living In: Waco, Texas, USA

Reviewed: May 29, 2011

My struesel all fell to the bottom of this cake. The taste is good but don't know if I will make again.

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Reviewer:

BUKWURM

Cooking Level: Intermediate

Living In: Firestone, Colorado, USA

Reviewed: May 19, 2011

This is a fantastic recipe!!!! I baked mine in a 9x13 pan for 35 min. at 350. Also I did add about 1/4 or so teaspoons of vanilla, and a dash of cinnamon to the cake batter to add extra flavor. This is wonderful if you serve it with heavy whipping cream on top!!! weird combo I know, but trust me it is delicious :)

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