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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).

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MommyFromSeattle

	Cooking Level: Expert Home Town: Bellevue, Washington, USA Living In: Seattle, Washington, USA
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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.

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jomist3

	Cooking Level: Expert
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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

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KitnWhiz


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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!

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foraging4food


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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!

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domanchu


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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!

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Marsha

	Cooking Level: Expert Home Town: Rolling Meadows, Illinois, USA Living In: Sheboygan, Wisconsin, USA
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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.

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Tracy & Anthony


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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.

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Reviewer:

Kate

	Cooking Level: Intermediate
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