Reviewed: Dec. 26, 2012

This coffee cake was enjoyed on Christmas morning. Met my needs for simple, do ahead. The cake is small however, 1 cup of flour. I'd recommend doubling it as other have suggested to make a more substantial cake. I was heavy handed with the cinnamon because I like it a lot. Finished product had nice flavor.

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Reviewer:

my2peaches

Reviewed: Oct. 12, 2012

This was easy and delicious. Perfect for Christmas morning with eggs, sausage and fruit.

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Reviewer:

Gapeachy

Reviewed: Sep. 25, 2012

I work in an adult family home. I care for seniors and am always looking for easy recipes that can bee made ahead and cooked later when needed. I made this for breakfast for something different. My clients loved it. My three ladies commented that this cake reminded them of happy times when they were younger cooking for church functions. I didn't have buttermilk so I did a mixture of milk and sour cream and made a double batch of the topping. They have requested that I make these into muffins and freeze them so my co workers who don't bake have something tasty to serve instead of toast. this is a keeper. Thanks!

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Reviewer:

Leeann Finley

Cooking Level: Expert

Home Town: Everett, Washington, USA

Reviewed: Apr. 12, 2012

Easy to make. I mixed it all together and baked the same day and not wait overnight. I will make again, but cut back a little on the sugar, a little too sweet for me. I will make this again and next time I will try the overnight method to see how it turns out.

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Reviewer:

Loretta

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Cary, North Carolina, USA

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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