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Reviewed: Dec. 15, 2006

I doubled the recipe and added an extra 1/2 cup of sugar and added my own favorite cinnamon/oat crumb topping. Instead of a 10" pan, I divided the batter into 12 jumbo muffin pans and the end result were very cute mini cakes. The cake itself was very moist and rose high but it was not sweet enough at all and was a bit too oily. If I had not added the extra sugar it would have tasted like bread. If you make this for breakfast and are not expecting something sweet it is ok but if you are comparing it to a traditional coffee cake it loses big time. I may try again with an additional cup of sugar and less oil and see what happens.

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hanna

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Reviewed: Aug. 18, 2006

This was good, it has a very nice flavor, but I like more cinnamon when working with orange. It does need work to make it better. DEFINATELY follow the last review about switching from 1/2 cup of melted butter to 1/4 cup melted butter and 1/4 cup oil, this is critical to making it better. I also added 1 tsp cinnamon not 1/2 t to the topping along with alittle zest from the orange. And to the batter, I added another 1/4 t and 1/4 t nutmeg, this makes the actual cake much more tasty.

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