Reviewed: Mar. 13, 2008

Great recipe! Only modification we made was to bake it in two 9x1 1/2 round cake pans and spread the mixture only on the top of the two pans of dough. Took it to somebody's house as an offering for them to have at breakfast; they couldn't wait and used it for dessert at a dinner party.

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EDENHAM

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Reviewed: Mar. 9, 2008

Very good and moist! It had plenty of topping for me without doubling. I used powdered buttermilk (great stuff!)and had to use chopped dates instead of raisins because I couldn't find my can of raisins, lol. Hey, it was early. Would definitely make this again. I may try the vanilla in the cake mixture next time, just to see how it is.

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ShariV

Cooking Level: Expert

Home Town: Rochester, New York, USA

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Reviewed: Oct. 24, 2007

This was great! I think next time around I may double the crumb mixture, and I like the idea of adding vanilla to the cake batter as well. Thanks for the recipe, my family loved it!

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jcstrong

Cooking Level: Intermediate

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Reviewed: Sep. 7, 2007

Awesome!! Best coffee cake I ever made! Every time I made coffee cake in the past, it was a disaster! This one is very moist and has great flavor. I substituted cranberries for the raisins and I think this makes it taste better(unless you love raisins). Go try this recipe!

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L. Brown

Cooking Level: Intermediate

Home Town: Kyoto, Kyoto, Japan

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Reviewed: Aug. 22, 2007

I made this for our extended family and took it to the lake. I made cream cheese icing to go on top... Delicious! Even those who were not raisin fans enjoyed it...

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Piper06

Cooking Level: Intermediate

Home Town: Germantown, Ohio, USA

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Reviewed: Jul. 24, 2007

This is an excellent coffeecake. I've made it several times and get raves every time. The only change I made was to add 2tsp vanilla to the batter. But I also use 1 1/2 times the first five ingredients. I've now handed this recipe out to more than 20 people.

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Ken R

Home Town: Oregon, Ohio, USA

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Reviewed: Mar. 22, 2007

This is a good basic coffeecake recipe. The "cake" part is average, but the streusel topping is FABULOUS. I will make it again when I have leftover buttermilk.

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CATHYRAE

Cooking Level: Expert

Home Town: Tallmadge, Ohio, USA

Living In: Wadsworth, Ohio, USA

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Reviewed: Mar. 17, 2007

Easy to make and tasty. I didn't have nuts, but the topping was fine without it. I also substituted dried cranberries for the raisins.

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INDIGO184

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Reviewed: Mar. 12, 2007

Delicious! I had some buttermilk I needed to use and thought I would try this even though I had no raisins or nuts and this was still delicious my family ate this all up. Thanks for a great recipe.

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DAPBAP

Cooking Level: Expert

Home Town: Providence, Rhode Island, USA

Living In: Cranston, Rhode Island, USA

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Reviewed: Feb. 6, 2007

So good!!! I usually dont want to try any recipes which have less than 10 reviews - but i thought - oh well - this looks like the easiest, and i have all the ingredients at hand... and my buttermilk is going to rot if I leave it one more day! And I didnt regret it, it's so moist, rich, soft! I couldnt spread the dough into 2 different layers (too thin for me) - so I just pour the whole thing in the 9x13 pan, and laid the whole brownsugar mix on top of it - creating a really nice streussel look! Anyway, I loved it - had 3 big pieces already.

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Lia O'Hara

Cooking Level: Expert

Home Town: Jakarta, Jakarta Raya, Indonesia

Living In: Calgary, Alberta, Canada

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Reviewed: Dec. 1, 2006

Excellent! Wonderful flavor and texture. Very moist. It was not near done by 35-40 min. I baked it a good 60min or more. I didn't have enough raisins so I did 1/2C raisins and 1/2C crainis which worked well. I also added a couple tes. vanilla to the batter. The batter was easy to spread over the middle layer of brown sugar (I usually do not have luck with that, but this was very easy)

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