Reviewed: Jul. 20, 2009

GREAT! I didn't have all the ingredients needed, so i substituded vegetable oil for canola oil and used 1 whole egg and didn't use any whole wheat flour. We also used pecans instead of walnuts for the topping. Just to make it a bit sweater in the middle, i put the topping on and then took a knife and swirled it in the batter. I don't know how it serves 16, it served maybe 10, depending upon how large of pieces you cut.

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Reviewer:

JWK

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Reviewed: Jan. 7, 2009

Was a good cake! I made a few changes. I did not have any egg substitute so I used a whole egg. I also added vanilla, cinnomon and apples to the batter. Family is not a fan of sweet desserts so it went over well with the family. Just the right amount of sweetness. I did not give it a 5 as I did make some changes. I will make it again.

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sarah

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Reviewed: Nov. 8, 2008

I made it exactly as directed -- not too sweet. A nice, pretty lite coffee cake for the family. Not anything I would make for a special occasion, though.

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JULLUM

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Aug. 30, 2008

With only a half cup of sugar, this recipe wasn't sweet enough for my taste. It was all right, but not great.

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Erica N

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Reviewed: May 25, 2008

This recipe is soo good and easy. I doubled the topping and put half in the middle of the cake. I also used oatmeal instead of the walnuts and it was fine. I will definitely be making it again and again :)

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Reviewer:

Crin

Cooking Level: Intermediate

Living In: Davis, California, USA

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Reviewed: Sep. 18, 2007

YUMMY!!! I didn't miss the butter and fat in this at all!! Very cinnamon-y and very moist! Great recipe and very easy to make!

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Reviewer:

Anuja

Cooking Level: Expert

Home Town: Libertyville, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 6, 2007

These are pretty good, but the cake part is missing vanilla extract. I had to make 3 batches so i could make 35 individual muffin/cupcake things. Good recipe though, I might use again in the future.

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