Reviewed: Nov. 6, 2009

I made this for my office and they loved it. I didn't use the streusel in this recipe. I made my own with butter, flour, and sugar. The struesel in the recipe would dry out the cake. I also didn't bake it as long and I doubled the recipe. It was easy to make and very popular. I'll make it next again next week.

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

Reviewer:

bartlettbill

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

Reviewed: Oct. 4, 2009

Overall, it was quite good. Very moist. I would like a different topping though.

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

Reviewer:

kellyg73

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

Reviewed: Aug. 16, 2009

Very tasty - the only change I made was to use pecans instead of walnuts (just personal preference). My only issue was that it stuck to the pan and I greased it very well...

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

Reviewer:

KWENGER

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

Reviewed: Jul. 24, 2009

I thought that there would be a lot more cake batter than there actually was. The batter hardly covered the bottom of my pan. However the cake as really good and moist. Next time I make it I'll be sure to double the recipe

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

Reviewer:

Elaina

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

Reviewed: Jul. 17, 2009

did not enjoy this recipe. The texture was too spongy for what I was hoping for and the taste was a little bland. I did take the reviewers advice on adding sour cream, which I can't deny, the cake is moist...just not what I was hoping for.

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

Reviewer:

Iris36

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

Reviewed: Jul. 5, 2009

loved this..so easy! 35 mins was a bit overcooked in my oven so I will check it around 30 next time. I added a heaping teaspoon of vanilla too.

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

Reviewer:

K GRICE

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

Reviewed: Apr. 8, 2009

As suggested by many, I doubled the recipe using a 9"X13" pan. Instead of buttermilk, I used plain yogurt and I slightly reduced the amount of baking soda in this double portion. It only took me 30min to bake, but i purposely left it in the oven a little longer to further brown the topping which I shouldn't have. It over dried the edges. However, the cake in general is still very moist and a crowd pleaser. The fact that it could be prepared overnight is a big time saver in the morning when you get out of bed late, but still want a fresh bake over coffee. Next time, I will put in 1tsp of vanilla essence to further enrich the taste. Great recipe, love it!

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

Reviewer:

MLee3268

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

Reviewed: Apr. 7, 2009

This was a decent recipe. The cake was moist and the recipe was easy but the end product lacked a certain flair. I'll make it again but probably not often.

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

Reviewer:

TVLAND

Cooking Level: Intermediate

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

Reviewed: Apr. 6, 2009

This was pretty good, but seemed to be missing something. I doubled recipe for a 9x13 and used sour cream instead of buttermilk. I came out very moist but needed to be just a little sweeter. May try adding some vanilla next time or increase the brown sugar. I did love how it can be made the night before. That alone makes it a very usable recipe just needs to be tweeked just a bit.

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

Reviewer:

MImom

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

Living In: Linden, Michigan, USA

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

Reviewed: Mar. 7, 2009

This is a good recipe. I have it but instead of using buttermilk, I use sour cream. For me it is a time savor because when I get up in the morning and take it out of the frige and start getting ready for work. I then go put it in the oven and by time my kids get up for school it is ready for them to eat.

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

Reviewer:

Angi-H.

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

Reviewed: Feb. 21, 2009

Easy to make, but I didn't taste it, looked good.

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

Reviewer:

Chefstacie

Cooking Level: Professional

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

Reviewed: Feb. 1, 2009

One of the best coffee cakes I've tried! I doubled the recipe and baked it in a 9x13 inch pan. It came out really moist. I glazed it with a mixture of 1 cup of confectioner's sugar and 2 Tbsp. of milk. A definite keeper!

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: Jan. 12, 2009

Very good. I switched the sugar quantities (1/2 cup of brown sugar and 1/4 cup of white sugar) and sprinkled the topping on just before baking instead of putting it on the night before.

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

Reviewer:

Heather

Cooking Level: Intermediate

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

Reviewed: Jan. 3, 2009

I just love this cake. It's easy and so nice to wake up to! I bring to work sometimes and what a hero I am!!

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

Reviewer:

Donna

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

Reviewed: Dec. 28, 2008

I love that you o not need to change naything about this recipe and that it can be prepared the night before. It's moist and delicious. To make your own buttermilk, simply put a half tablespoon of white vinegar or lemon juice in a measuring cup, fill it up to the 1/2 c line with milk, and let it sit for 5 minutes. My cake was done 10 minutes early, so keep an eye on it. Thanks!

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

Reviewer:

Cook4U

Cooking Level: Intermediate

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

Reviewed: Dec. 26, 2008

I wanted to bake coffee cakes for neighbors for Christmas and decided to try this one. Instead of one pan, I made the recipe exactly as written and divided it into two loaf pans. I used Ducky's topping (with a little extra browm sugar), and they turned out great! It made a medium sized loaf (it rises, but is not super tall) and the drizzled icing on a Christmas plate made a great presentation. Fortunately one crumbled in half, so we devoured it warm - just yummy!! If you do it in loaf pans, make sure to grease the pans well so it will stay together when you remove it. I baked them immediately and after being in the fridge overnight, and they turned out equally well.

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

Reviewer:

Tennfarmchick

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

Reviewed: Dec. 6, 2008

If you need something special to serve with breakfast, make this! Not the most amazing coffee cake ever, but the fact that you can do all the work the night before makes it five star. The house smelled incredible! I used 1/2 white and 1/2 whole wheat flour,and the kids gobbled it up!

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

Reviewer:

flame

Cooking Level: Expert

Home Town: Rockingham, North Carolina, USA

Living In: Simi Valley, California, USA

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

Reviewed: Nov. 11, 2008

this is easy to make and really yummy! I will make this again

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

Reviewer:

amberdawn183

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

Reviewed: Nov. 5, 2008

I'm giving this 5 stars simply because it was so easy to prepare and so easy to make. Who doesn't want a cake that you can make the night before and throw in the oven the next morning!? And in my opinion, it came out very very good. The one thing I did different was I baked it for only 35 minutes. I think 45 mintues could've dried it out. It was fully cooked after 35. Delicious and Easy!!

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

Reviewer:

Renee

Cooking Level: Intermediate

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

Reviewed: Oct. 7, 2008

This was pretty darn good. I took it to a study a group, and it disappeared. The only I would say needed improvement was the fact that it came out a little dry. However, I think it was because I didn't have any buttermilk, and instead I used soymilk with lemon juice. Next time, I'll see if I can get some real buttermilk. I'm sure it will be fantastic!

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