Reviewed: May 26, 2012

Okay, don't go CRAZY trying to make this more moist because some people thought it was too dry. I added a 1/4 extra "sour cream" (I always use plain greek yogurt for sour cream, fine for baking), and about 1/4 apple sauce. I also substituted 1 and 1/2 cup powdered sugar for regular sugar because I just didn't have sugar. Here's what happened: the weight of the applesauce dragged the dough down and the texture is off - it's dark and dense (but cooked) and didn't rise as well. It TASTES good, though I would recommend adding some vanilla to the batter. ABOUT THE DOUGH: the dough for me was getting quite stringy and sticky when mixing, like bread dough. I think it's supposed to be like that, but it panicked me. Don't panic! All in all - decent flavor (adding a banana or vanilla would improve it!), gorgeous rise to the cake, and the topping is okay. May have been helped with a more traditional strudel! Have some milk nearby, it's decadent!

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

Reviewer:

bryntastic

Reviewed: Mar. 31, 2012

Delicious and easy. I followed the recipe with the following exceptions: 1. Subbed 2 cups flour for 1 cup whole wheat and 1 cup unbleached white 2. Did about 2/3 tsp nutmeg and 1/3 tsp of cinnamon in the cake Love this recipe. Easy and everyone at my work loved it!

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

Reviewer:

HeatherMER

Cooking Level: Intermediate

Living In: Sioux Falls, South Dakota, USA

Reviewed: Feb. 21, 2012

Yum! This cake is awesome! So moist. I made it exactly as directed, but I added extra cinnamon and left off the icing.

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

Reviewer:

Amelia

Reviewed: Feb. 21, 2012

Really good coffee cake! It's not really a labour-saver, you're just off-loading the work to the night before, and this is more work than I usually put into morning dishes. Still, for a special treat, it's probably worth it. I left out the nutmeg (don't like it) and used a tsp. of Lorann's Buttery Sweet Dough emulsion (available through King Arthur Flour, but you could just use vanilla). I was worried because my batter was quite thick - I had to push it to the edges of the pan with a spatula, and then it didn't come up very high in the pan. But it rose beautifully in the oven. Just great cake!

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

Reviewer:

Jay3fer

Reviewed: Feb. 20, 2012

I really enjoyed something that I could prepare the night before. This was easy to prepare and one of the best coffee cakes I have tasted!

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

Reviewer:

reneeallison

Home Town: West Liberty, Iowa, USA

Living In: North English, Iowa, USA

Reviewed: Feb. 1, 2012

GREAT I didn't add the nuts but still tasted good

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

Reviewer:

maddypatty9

Cooking Level: Intermediate

Reviewed: Jan. 28, 2012

This coffee cake was absolutely delicious! I have been looking for a quick and easy recipe and this is it!! I followed the recipe exactly and brough it to work! Everyone loved it!! I will definitely be making this again!

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

Reviewer:

jgrenier

Reviewed: Jan. 22, 2012

Nice addition to our Sunday breakfast! I cut the recipe in half (love that calculator), and used cinnamon instead of nutmeg. I also added peeled, cut-up apple - I was a little leery of adding it the night before, but it worked out just fine. Because of time constraints the night before, I made the topping the next morning while the oven was preheating. I goofed and did not take the coffee cake out of the 'frig until I was ready to add the topping and pop into the oven; I checked for doneness after 40 minutes, and needed to add 5 minutes to make sure it was done, but it turned out great! I also skipped the drizzle - it was plenty sweet for us. My husband has already requested I make this next week - I think I will try adding pears, and use ginger instead of the nutmeg. And I know that I will try this with cardomom sometime in the near future! Again, another super starting point for a tasty dish! Thanks -

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

Reviewer:

JJOYB53

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Longview, Washington, USA

Living In: Mukilteo, Washington, USA

Reviewed: Jan. 22, 2012

beautiful, yummy coffee cake. it's become a regular addition to our family menu

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

Reviewer:

Calonyr

Reviewed: Jan. 21, 2012

Followed recipe as is with the exception of cutting back on the nutmeg to 1/2 tsp and added cinnamon instead--I love cinnamon. The coffee cake was super moist even days later. This was a huge time saver to prepare the night before and bake in the morning. I will make this again!

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