Reviewed: May 17, 2012

I followed the recipe exactly and found this a little dry, as though I'd made it with biscuit mix, which would have been easier still. I think additions of sour cream or yogurt would improve it greatly.

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Reviewer:

jo-in-mexico

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Reviewed: May 15, 2012

Although this was an easy recipe, I was not that impressed with the results. It was heavy and dry and not what I was hoping for. We were in the mood for a moist, struessely coffee cake. I am at altitude and that might have made it a bit too dry. It was easy to put together though!

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Hungry Hanna

Reviewed: May 13, 2012

I made this coffee cake for our family Mothers Day gathering today, and it was a huge hit! Everyone loved it.

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Jamie

Cooking Level: Intermediate

Reviewed: May 1, 2012

OH MY GOD!!!!!!!!!!! BEST COFFEE CAKE EVER!!!!!!!!! i cut 2 TBS of butter into the streusel and it was GREAT! starbucks doesn't even hold a candle to this one!

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sugarplumfairy

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Cooking Level: Expert

Reviewed: Apr. 29, 2012

I love this recipe....I added 1/2 cup of blueberries to the wet mixture and it was even better. Must say the original recipe is wonderful too.

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gmato5

Reviewed: Mar. 24, 2012

double the sugar and added about 1/4th cup more milk. double the topping mixture and sprinkled it all on top and then took a knife and dragged it through the batter (already in the pan) so that some of the topping would sink below.

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cookin_kate

Cooking Level: Intermediate

Reviewed: Mar. 21, 2012

Delicious with some modifications. I added more sugar to the batter, I used four tablespoons of white sugar and four tablespoons of brown sugar. I also had to add and extra 1/4 cup of milk as the batter was more like dough without it. I also doubled the topping, mixing in the melted butter instead of drizzling it over. I put half the batter in the pan, crumbled half the topping over it, then topped with the rest of the batter (easier said than done!) and topping. Baked at 425 (well, 400 in a convection oven) for about 22 minutes for it to be perfectly done. It was delicious, moist cake and crunchy sweet topping.

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Reviewer:

JMitchell

Reviewed: Mar. 18, 2012

VERY good! I doubled the recipe. For ONE loaf, I used 1/2 cup sugar. (so z cup for two loaves) I melted the butter and mixed it into the topping instead of drizzling it over the top. I didn't use flour but instead used oatmeal (about 1/4 cup or so). YUMMY!

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Reviewer:

lewisfamily503

Cooking Level: Expert

Home Town: Salem, Oregon, USA

Living In: Tigard, Oregon, USA

Reviewed: Mar. 12, 2012

so. i made this EXACTLY how it is written. I failed to read reviews but.. im so terribly sorry but something went really wrong. maybe it was the baking powder or the shortening but it was really salty.

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Reviewer:

brieannambeck

Reviewed: Mar. 10, 2012

This comes out fine as written - my 14-yr-old made it following the directions and ignoring the reviews that say change this or that - just be aware that the batter doesn't pour - it's more of a sticky dough - but it tasted great!

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