Reviewed: Oct. 28, 2010

Excellent coffee cake - everyone begs for this recipe! Perfect as written though just as tasty without nuts or icing. Gets even better the second and third days - though it often doesn't last that long. Thanks!

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Reviewer:

dagnyx

Reviewed: Aug. 21, 2010

This was one of the first cakes I tried (i.e. when I discovered you could doctor a cake mix). Still use it and always well received. Thanks for reminding me.....because I think I mislaid the recipe on our last move.

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Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Jul. 28, 2010

Dear Luvs2bake. I just made your graham streusel coffee cake and must say i was very disappointed. Might as well call this upside down coffee cake. The walnuts and mixture completely sank to the bottom of the pan. This was a great waste of time for i simply could have made an easy coffee cake with much better results. I really hope you consider taking down this recipe. Hugs, THE QUEEN BAKER

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QUEENBAKER

Reviewed: Jul. 24, 2010

Easy, quick and a HUGE crowd pleaser. I made extra streusel and added pecans to go with the walnuts, and divided the recipe into two 8x8 pans and it worked out beautifully. I coated the whole top with a no-nut version of the streusel which gave the whole thing a really finished look.

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Reviewer:

ABIGAYLE57

Reviewed: Jul. 18, 2010

This was the something I needed to bring to a brunch this morning. All the ingredients required were in the house, so no shopping was required. It was a big hit -- very, very good. I'll definitely make it again. Everyone thought it was a sour cream coffee cake. Fooled 'em!!! The streusel filling was out of this world. The use of Graham crackers was unusual.

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Reviewer:

Becky

Reviewed: Jul. 17, 2010

This is crazy-good cake. Light, fluffy, flavorful and no hint of graham flavor (not that there's anything wrong with graham flavor!!!) once it's baked. My 13 year old baked this (with some over the shoulder supervision) and we were all impressed by the delicious results. It's called a coffee cake but is equally good as a dessert cake.

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Reviewer:

cookieluv

Home Town: Manassas, Virginia, USA

Reviewed: Jun. 29, 2010

This was a big hit with my family for fathers day brunch! I did follow some of the other suggestions, adding cinnamon to the batter, I also added a bit of nutmeg. And I decreased the butter. It was amazing!

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Reviewer:

Debbie

Reviewed: May 7, 2010

Just made this tonight and I wish that I had made it in a 9X13 pan instead of choosing the Bundt pan. Needless to day, 1/2 got stuck in the pan, but I put all the pieces on the plate, drizzled with the icing, and we ate it. It still tastes great even though it doesn't appease the eyes. I did use applesauce instead of the oil (I almost always do). To make the streusel: crushed up 1 sleeve of low-fat cinnamon graham crackers in a gallon sized bag, added 1/2 cup brown sugar and 3 tablespoons melted butter. Mushed in the bag until combined. This made it very easy to put onto the cake and the streusel part is the best part of the cake.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Mar. 12, 2010

This is the best coffee cake I have ever tasted, and I followed the recipe exactly. It was such a hit that everyone wanted a copy of the recipe!

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Reviewer:

delizioso

Reviewed: Jan. 29, 2010

There wasn't a single person that didn't love this. It was a "huge" success. I brought it to the office and the compliments were huge. My family was very upset that I took it to share with my colleagues, because it meant that they didn't have as much for themselves. I used pecans instead of walnuts and it worked very well. I was sure the 9" x 13" pan was the wrong size (too large) because the batter spread very thin and barely covered - but once baked, there was a lot more height and I was happy I didn't change the size pan used. Next time, I will definately try this without the icing as the only negative was that the cake was "very very" sweet (it didn't stop anyone from gobbling it up). The recipe says "best if served warm," but none of us agreed. We enjoyed it even more the 2nd day .............. the only reason there was a 2nd day is that I made this late at night on day 1.

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