Reviewed: Aug. 9, 2009

This coffee cake is amazing. I feared it would be too sweet with the glaze, so that got left off, and the taste was perfect standing alone. This was my first use of Herman! Thanks so much for the recipe.

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Norwedish Princess

Cooking Level: Intermediate

Living In: Coon Rapids, Minnesota, USA

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Reviewed: Jun. 2, 2009

I love this recipe! I love that I have one more way to use my herman starter. I changed out the pecans for walnuts and added 1Tbs. molasses to the brown sugar topping mixture. Thank you so much for the excellent recipe! So says my wife but I don't like it says me, the husband and the real critic of foods. Oh how I long for Pilsbury swirly things with chemicals and sugar, sugar, sugar. Shouldn't leave these things open for your husbands to get in.

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CookinArgentina

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Aluminé, Neuquén, Argentina

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Reviewed: Nov. 15, 2008

So gooey and cinnaminny! Tastes like I'm eatin a Cinnabon cinnamin roll! I omitted the raisins. I used walnuts instead of pecans. In the filling I added half of the nuts. After pouring in the batter in the dish, I topped it off with the rest of the walnuts. I used butter instead of margarine too. Make sure your sourdough starter is at room temperature. This is definitely a keeper!

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COOKINGQUEEN75

Cooking Level: Expert

Home Town: Greenville, Ohio, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Oct. 15, 2007

This is an excellent coffee cake! I used Splenda brown sugar for the topping and it turned out very well. The longer this cake sits the better it gets... by the 3rd day it was still moist and tasted better then the first day. I'm now baking these in 6" bundt pans. Once the topping gets solid I put them on plates and freeze them, then vacuum seal them and will be giving them out for Christmas gifts. My next batch I might hold off on the topping and do that once I take them out to thaw closer to Christmas.

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TALENTHIA

Cooking Level: Expert

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Reviewed: Sep. 6, 2007

This coffee cake was good but I have made better ones without Herman starter. I did make a few changes. I ran out of sugar so I only used a 1/4 cup of sugar in the cake mix and I am glad I did because it had just the right amount of sweetness. I also cut the glaze in half and only used it on half of the cake. My husband like the sweet glazed half, I liked the unglazed half because the crumb topping stayed crispy and it was sweet enough without the glaze. If i make this again i will add instant vanilla pudding to the cake mix to get a moister cake

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plumsumm

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Reviewed: May 3, 2007

The best coffee cake that i have ever made !!

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Belva

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Reviewed: Feb. 7, 2005

This cake did not work at all for me. I guess my starter is a bit different, so maybe that was the problem. My batter was extremely runny and the topping sunk down into it, so it took a long time to bake and even then the consistency was weird. Any help?

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ESTEPHAN

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jan. 11, 2004

Wow, this was really good...and I usually don't like coffee cakes at all. I don't really like raisins so I omitted those, and I mixed the chopped nuts with the topping instead of mixing them with the cake batter... Other than that, I didn't make any changes. The cake rose a LOT during baking...it turned out very light and fluffy. My husband, who normally eats like a bird, ate 2 pieces. I'll definitely be making more of this! ~K

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K PRAPER

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Reviewed: Feb. 26, 2003

This recipe was wonderful. Can't wait to make it again.

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P Hutch

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Reviewed: Aug. 30, 2002

Excellent coffee cake. I halved the recipe for my husband & me -- fits an 8x8x2 pan. After it was cool we cut it in portions to freeze. About 14 seconds in the microwave works super.

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