Reviewed: Jan. 5, 2007

This recipe is wonderful!! I didn't have any buttermilk so I used sour cream instead. Also I used pralines instead of plain walnuts.

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SUE320

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Reviewed: Dec. 29, 2006

Everyone loves this coffee cake! I do 1/2 white and 1/2 whole wheat flour and it gets rave reviews.

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cassarugh

Home Town: Florence, Alabama, USA

Living In: Corvallis, Oregon, USA

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Reviewed: Sep. 12, 2006

Everyone loved this & asked for the recipe! It was so moist & delicious! Thanks.

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FOXFORWARDING

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Oakville, Ontario, Canada

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Reviewed: Aug. 19, 2006

I was happy to discover this recipe because most coffee cakes are too dry for my taste. I was disappointed with this recipe however, it just had a weird texture - kind of spongy and very oily. All of the topping on my cake sunk to the very bottom. Flavor was ok, but I have had better. I don't think I will be making this again. Thanks for sharing though.

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KingsHorses

Cooking Level: Professional

Home Town: Gahanna, Ohio, USA

Living In: Centerburg, Ohio, USA

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Reviewed: May 21, 2006

Dang this was good! I substituted wheat flour and it had a rather "nutty" texture. Nummy! Yeah, I was a skeptic, too. But this didn't last a whole day in our house.

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WINNONA

Cooking Level: Professional

Home Town: Costa Mesa, California, USA

Living In: Laguna Beach, California, USA

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Reviewed: Apr. 23, 2006

Delicious! I loved being able to make it the night before. I used coarsely chopped pecans & some extra brown sugar for the topping...it was a hit!

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mrsmlb

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Reviewed: Apr. 6, 2006

I feel like I wasted my ingredients. I feel that there was too much butter. Finely grinding the walnuts was a mistake, they need to be chopped, the topping felt (on the pallet) almost like grit.

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Renee

Cooking Level: Expert

Home Town: Kilgore, Texas, USA

Living In: Zimmerman, Minnesota, USA

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Reviewed: Oct. 7, 2005

I love this recipe, just being able to pop it in in the morning is so convenient. I also didn't like the darker color so I just substitute white sugar for the brown in the batter. I also like the topping, so I add a little more and always double the recipe, I could eat an 8 x 8 myself!!!

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LLWH

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Reviewed: Sep. 30, 2005

I took this to my Sunday School class and everyone loved it! SOOO sinfully delicious!

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PENNYPIE

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Reviewed: Sep. 22, 2005

fantastic recipe! i added extra cinnamon and an unpeeled chopped up apple. it was very moist and flavorfull. excellent with a cup of chai!

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STEPHANIELLEN

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Reviewed: Sep. 13, 2005

This was just okay. I probably would not make again. Sorry

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LESLEYfromWI

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Reviewed: Sep. 9, 2005

Really good and easy! I had to sub almonds for walnuts as that was all I had. At the last minute, I realized my square pan was unavailable, so I wound up using a 9 1/4" by 5 1/4" loaf pan. Also, I'm vegan, so I subbed natural sugar and powdered egg replacer for the regular items. Lastyly, I didn't put this in the refrigerator overnight--I baked it after mixing it up. Even with all of these adjustments, the cake turned out fine!

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WILLWOLF

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Reviewed: Sep. 8, 2005

Delicious! Very moist and not too sweet. I love it!! Will make again.

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SABUYUKCAN

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Reviewed: Aug. 28, 2005

OK, I admit I did not make it the night before. I made the whole thing in the morning, but it still turned out great. Very fluffy; not as dense as most quick breads. I did not have any nuts, so I used chocolate sprinkles on the top.

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MEG

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Reviewed: Aug. 15, 2005

Wonderful! I also doubled this recipe and baked it in a 9x13 pan. When the cake was done I sprinkled the top with a little extra crumb topping (1/2 cup brown sugar and 1/4 cup flour). Everyone kept raving about how moist it was! This is a keeper!

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cookn4five

Cooking Level: Expert

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Reviewed: Aug. 4, 2005

I doubled the recipe for a 9X13 pan. It is very tasty. The directions are in the wrong order though. You should prepare the pan the night before and refrigerate the batter in the pan. I was worried about the topping sinking in so I didn't add it until this morning about 20 minutes into baking but I think that was a mistake because the sugar is just sort of sitting on the top. It still tastes good but is not a Wow-er. I still give it 4 stars because that part is my fault for not following the directions.

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Meigan

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Reviewed: Jul. 27, 2005

Soooooooooo good!!!! My family loved it and I am making it for a 4-H cooking demonstration. Flavor was great and so was the texture! Everyone should try this recipe!

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