Reviewed: Jan. 31, 2012

I love this cake it taste so good and it looks beautiful. I make it in a bunt cake and drizzle some white icing on it and sprinkle a little of what's left of the brown sugar topping on it. Love it!

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Reviewer:

shessofun

Cooking Level: Expert

Home Town: Carson, California, USA

Living In: Anaheim, California, USA

Reviewed: Jan. 31, 2012

very yummy

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Reviewer:

HappyMommy2011

Reviewed: Oct. 21, 2011

This is my new favorite recipe! All 5 of my kids scarfed it down in no time flat. The only thing I will do next time is make a double batch because for our family of 7, 1 is just not enough!

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Reviewer:

momofmany

Cooking Level: Expert

Reviewed: Aug. 3, 2011

We made this coffee cake last night and baked it this morning. It was just ok - I think there are better coffeecakes out there. It was really sweet. It also had a dense/chewy texture. It took 35-40 minutes to bake too - I am glad I checked on it earlier.

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Reviewer:

Carol B

Reviewed: Jun. 14, 2011

Pretty good. Loved just being able to put it in the oven in the morning. Doubled it for a 9x13 pan. Soured my own milk with lemon juice instead of buttermilk.

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Reviewer:

gwen

Reviewed: Jun. 11, 2011

This is the best coffee cake I have ever had (sorry mom). I followed many of the reviews and doubled and baked in 9x13 dish. I also doubled the topping and added a little extra before baking in the morning. I didn't use the nuts, for preference. Originally I planned on adding sour cream like so many people did but I decided against it and added just a little more buttermilk. It was wonderful! It was so moist and yummy and very hard not to eat too much. I will be making this many times over.

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Reviewer:

carabrown3

Reviewed: May 17, 2011

I was skeptical about leaving it in the fridge overnight, but I was pleasantly surprised when I baked it, So moist and delicious!

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Reviewer:

Tabata

Reviewed: Apr. 29, 2011

Made exactly as instructed. At 42 minutes it was slightly overcooked (good thing I checked on it a few mins early!). I would bake it for 35 minutes next time and check it at 30. Flavor was good, but not amazing. I would make it again, but add a touch more cinnamon to kick up the flavor a bit.

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Reviewer:

haywardsmom

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Reviewed: Apr. 24, 2011

VERY good cake and quite easy. My daughter has made this 3 times now within the last 4 days! Two as gifts and just last night for us for Easter brunch. I would agree with a previous review that 35 minutes might the correct amount of time so I would suggest checking it then. (By the 3rd time my daughter had added a little more cinnamon to the cake and some extra cinnamon/brown sugar on the top just prior to baking...but those are just our preferences).

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Reviewer:

Jan

Cooking Level: Expert

Reviewed: Apr. 24, 2011

My family enjoyed this although I think either the baking time or temperature may be off. I baked at 350 for 40 min and the cake came out slightly overbaked. I may try 35 minutes next time. I did change the topping a bit to a streusel with the butter, cinnamon and brown sugar instead of the nut mixture.

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