Reviewed: Jan. 29, 2012

A delicious coffee cake. I followed the recipe and it was spot on. I like this recipe better than the one I used to use and my friends seem to, too!

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Reviewer:

Patty W.

Reviewed: Jan. 9, 2011

Very good!

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Reviewer:

Kimberly

Cooking Level: Expert

Living In: Toledo, Ohio, USA

Reviewed: May 9, 2010

On the sweet side and just O.K. The topping, especially, didn't do much for us.

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Reviewer:

tmce

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Reviewed: May 4, 2010

This is SO good! I'm going to bring this to Mother's Day Brunch! I used light sour cream and Blue Bonnet Light instead of regular sour cream & butter, and I added 1/4 C brown sugar to the topping. After it came out of the oven, I added a light dusting of confectioner's sugar to the top. YUM!

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3 users found this review helpful

Reviewer:

JWhelan2

Cooking Level: Expert

Reviewed: Apr. 25, 2010

Had to cook approx. 20 min. longer for cake to be cooked in middle, so it took the moisture out of the cake. This cake does not really stand out in anyway, sort of blah.

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Reviewer:

kates

Reviewed: Mar. 14, 2010

great recipe! although i added sliced peaches on top of the batter and used a different streusel topping, this cake is by far the best coffee cake recipe. will use it from now on!

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Reviewer:

zahava

Reviewed: Dec. 22, 2009

very moist and good. exactly what i wanted! i think next time i might make it in two loaf pans instead, as the outer edges were a little more "done" than i would have chosen. i started out baking it for only 25 minutes as i didn't want it over baked, but then ended up baking it an additonal 10 minutes to get the middle done. other than that, i wouldn't change anything, it's moist and delicious.

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