Reviewed: Sep. 11, 2009

I made this for a carry-in for work this morning and received a ton of compliments. I only had to cook it for 40 min. I made buttermilk by putting a tablespoon of lemon juice into 1 cup of milk and letting it sit for 5 min. I made extra topping and it was perfect. Walnuts are a delicious choice for the nut! Will definitely make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

christin

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 26, 2009

Delicious! The only diary I had in the house was vanilla ice cream, so I melted it ,and mixed in some lemon juice to make "buttermilk". I left out the white sugar to make up for the sugar already in the ice cream, and used half whole wheat flour. We all loved it!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 11, 2009

Absolutely wonderful! I made this for brunch on Mother's Day and it disappeared. Everyone loved it and asked for the recipe. I will definitely be making this again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tiffany B.

Cooking Level: Intermediate

Living In: De Pere, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 31, 2009

Simple to make and comes out very moist. I cut the recipe in half and baked it in an 8x8 square pan. I added 1 tsp. of vanilla to the batter and kept the blueberries at 1 cup. I used real buttermilk which made this very fluffy. I added the blueberries to the dry ingredients vs. wet so they wouln't sink in the batter or get crushed during mixing. I left it in the fridge for 1/2 hour to let the ingredients settle before baking vs. overnight. It came out perfect after 50 minutes. I made a glaze out of 1/2 cup of confectioners sugar and 2 tsp. of milk and drizzled it on top. This would be good with different combinations of raspberries and almonds or finely chopped apples and walnuts.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 6, 2009

Have made this two times with great results. The last time I cut the white sugar in half, because this cake was just too sweet for my husband's taste. Happy to say that cutting back the sugar made this cake even better because the other flavors came through.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Candice

Cooking Level: Intermediate

Home Town: Borden, Indiana, USA

Living In: Trondheim, Sor-Trondelag, Norway

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 1, 2009

Great coffee cake - added two cups of frozen blueberries and raspberries. Shifted my flour as it was lumpy and only sat about 15 minutes before baking - will try it again overnight to see if there is a difference.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PAMYOUNG11

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 28, 2008

This was really good and very easy to make. It was so convenient to be able to make it the night before, and just stick it in the oven in the morning. Thank you!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

BONF

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 15, 2008

Great one-bowl recipe and so easy, especially since there is no creaming involved. I followed the recipe exactly. Don't overmix once the wet and dry are incoporated. This will keep the cake light and airy. I followed advice of doubling the topping but it ended up being too sweet. I also used roasted chopped almonds and it was great. I folded in 50/50 fresh blueberries and raspberries - colorful and delicious. A keeper recipe. **I baked this right away but make sure to let the batter sit for 5-10 min. before baking to allow the flour to fully absorb the liquids. You know it's ready when the batter starts to rise, thicken and get a little fluffy (due to the buttermilk).

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 1, 2008

Not what I was expecting after reading the reviews. I halved the recipe and baked in a loaf pan, but this was just OK at best.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jomist3

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 1, 2008

recipe comes together well.I added 1/2 cup vanilla yogurt with the blueberries,It was great in AM.I will make again, trying other fruit. Thanks

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

KitnWhiz

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 14, 2008

This gets my smack-your-grandma award, which is my highest rating, because this cake is so good you will want to smack your grandma after the first bite. Very easy to make. I doubled the amount of berries, and used both red raspberries and blueberries. I also doubled the topping, but only used about 1-1/2 the amount which was plenty for me. Oh, I threw some coconut in the topping, also, because I had about a cup I wanted to finish using. I mixed the batter just as instructed in the recipe, and the cake had a wonderful texture. I can't imagine that the B&B's coffee cake was any better than the recipe you devised. I will definitely make this again!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

foraging4food

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 19, 2007

Wonderful!!! I did add vanilla and pumpkin pie spices to give it a little kick. It was moist and very addicting!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

domanchu

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 11, 2007

I was skeptical of this coffee cake, but was very plesantly surprised at how it turned out. It was quite delicious. I would change a couple of things. First, double the topping and second, drizzle with the icing when it's cool (if it lasts that long). Otherwise you hardly know the glaze is there. It was delicious!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Marsha

Cooking Level: Expert

Home Town: Rolling Meadows, Illinois, USA

Living In: Sheboygan, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 28, 2007

This was absolutely delicious! I made it for company the other night and everyone loved it. My husband who loves chocolate desserts (and me too) seemed disappointed I wasn't making a chocolate dessert, until he tasted it. It's a keeper recipe, for sure! We substituted sour cream for buttermilk, and it worked out wonderfully.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Tracy & Anthony

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 24, 2007

Delicious, light and not too sweet. I used fresh-picked costal olallieberries. I didn't have buttermilk so mixed up some sour cream I had around with milk about 50/50. I was otherwise faithful to the ingredient list, although I didn't melt the butter and mixed it up as a "classic" cake, creaming butter and sugar etc. I baked it right away vs. leaving it overnight, though the overnight concept is brilliant.

Was this review helpful? [ YES ]
6 users found this review helpful