Reviewed: Nov. 16, 2009

Whoaaa I loved this!! (Everyone else did too...) I followed the recipe verbatim and was pleased with the end result- the only negative was the 40 minute baking time, because it smelled so amazing in the oven that I wanted to pull it out early and dig in ;)

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eileen

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Queens, New York, USA

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Reviewed: Oct. 12, 2009

i made this today for my dad's b-day. it was good. not great. they liked it so i guess thats all that matters.

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Pamela

Cooking Level: Expert

Home Town: Rochester, New York, USA

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Reviewed: Oct. 11, 2009

I made this coffee cake this morning, and it was excellent! I love what the sour cream does for the flavor and texture. I did use walnuts instead of hazelnuts because the grocery store didn't carry hazelnuts. Also, I substituted 1/3 cup of whole wheat flour for part of the regular flour. I'll definitely make this again!

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MapleFudge

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Reviewed: Oct. 10, 2009

I love coffee cakes and I'm always looking for new recipes to try, and let me tell you this one is one I'll be making often! Simple,Easy to make and delicious, I didn't have hazelnuts so I used pecans but I'm sure it's even better with hazelnuts so next time I will use hazelnuts, 1/2 teaspoon of vanilla extract and a few tablespoons of milk to make it a little moist. Thanks for sumitting your delicious recipe!

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lvmy2girls

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Reviewed: Oct. 7, 2009

What a delicious coffee cake! The aroma that emanates from this is wonderful, wets your appetite in anticipation for a taste! The cake is perfectly sweet (which means it can hold it's own without the topping!) and is not as moist as some other coffee cakes I've had but it definitely is not dry either! The topping bakes into the cake batter somewhat and forms a crumbly, crunchy topping. The brown sugar gives it a delicious flavour! I will definitely make this recipe again. Thanks!

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