Reviewed: Dec. 20, 2006

This was an awsome coffee cake and so easy. I did change a couple of things. First, I added some cinnamon and madagascar vanilla to the cake batter for a little extra flavor. I only used 6Tbs of butter for the struesel topping and the consistency was perfect. I pour about 1/2-3/4 of the batter into a greased 9x13 pan. I then sprinkled 1/2 of the topping evenly over the batter. I dropped spoonfulls of the remaining batter over the topping. I made large circles with a knife to distribute the top batter and mix in the struesel topping (don't stir, just swirl a few times) I then topped with more topping. Baked for 30 minutes at 350 and did not use the drizzle of powdered sugar as it did not need it!! Great recipe!

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41 users found this review helpful

Reviewer:

bakingblonde

Cooking Level: Intermediate

Reviewed: Oct. 27, 2002

This is an easy-to-make, excellent cake.

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18 users found this review helpful

Reviewer:

MIHAELA

Reviewed: Jun. 18, 2006

I love this cake! I made it in a bundt pan and drizzled icing over it while still warm. Very nice presentation for our Father's Day dessert get together. Everyone loved it! Thanks!

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17 users found this review helpful

Reviewer:

ALICIA

Cooking Level: Intermediate

Home Town: Lehi, Utah, USA

Reviewed: Jan. 24, 2007

DELICIOUS!! Only change I made was omitting the nuts and using cinnamon graham crackers instead of plain. As my family puts it "this is a keeper!!" Thanks for the terrific recipe. :o)

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15 users found this review helpful

Reviewer:

Year Old Mrs.

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Arlington, Texas, USA

Reviewed: May 8, 2003

This is absolutely one of the best coffeecakes I've tasted--homemade or otherwise. I cut the amount of butter to one stick, and I use a butter-flavored cake mix and cinnamon graham crackers, and the results are wonderful. This will be a favorite!

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13 users found this review helpful

Reviewer:

SANDYCASTLE

Reviewed: Apr. 28, 2011

Certainly a pretty cake (almost a guarantee if you use a specialty Bundt pan as I did) but nothing special in taste. (Hubs had a couple of bites and left the rest on his plate. I didn't even get THAT far) Even substituting freshly squeezed orange juice for the water and adding a tablespoon of fresh orange zest and a teaspoon of vanilla didn't elevate this beyond a mediocre, doctored up cake mix - and there are some doctored up cake mix recipes that are excellent! Also, a mere 1/4 cup of oil left this a little dry. For those who are still interested, I used a specialty Bundt pan which required only half of the the topping mixture. Because mine is a dark pan, I lowered the oven temperature to 325 degrees, and it was baked perfectly at about 42 minutes. I drizzled it with a glaze of fresh orange juice and powdered sugar. The remaining streusel (and there was quite a bit leftover) I froze for later use to top muffins.

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12 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Nov. 20, 2005

Great and Simple! I have made it twice, and both times it was a big hit. It also freezes really well. The streusel call for way too much butter - probably 6 tbsp. would be enough. My streusel did not sink, but then I used finely ground crumbs and chopped nuts. I also mixed cinnamon into the cake mix to give it a little more flavor.

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12 users found this review helpful

Reviewer:

J. Nagjee

Reviewed: Mar. 15, 2000

This recipe was great. I don't like nuts so I changed it a bit... instead of the walnuts I used 1/2 cup rolled oats and increased the butter to a full cup. It was delicious!

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11 users found this review helpful

Reviewer:

Meredith

Reviewed: May 29, 2003

This was a very good coffee cake. I had the same problem as some of the other reviewers, where the topping sunk to the bottom. It still tasted very good though. I think next time I may try adding the topping later on.

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9 users found this review helpful

Reviewer:

MISSYBASE

Reviewed: Dec. 19, 2010

This is a very good coffee cake, but I think it stops short of being great. That being said, I would make it again, because it's sure to be a crowd pleaser. I did take the advice of other reviewers and cut down the butter to one stick (1/2 c.) rather than 2/3 c., which seemed excessive and like it would make the filling sink to the bottom. I had no issues with that happening. This is very sweet, between the cake mix, the sugar in the streusel, and the drizzled glaze. I tried a slice w/out the glaze and it seemed to need a certain something, so I used the glaze...that made it quite a bit sweeter. I am bringing this to work for a Christmas surprise, and I am sure my coworkers will love it. The graham makes for an unusual, though good, change in your regular coffee cake. Oh, by the way, 1/ 1/3 cups of graham crumbs is 1 sleeve of crackers (9 whole crackers).

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6 users found this review helpful