Reviewed: Dec. 2, 2007

I made this coffee cake and my husband took one bite and turned his nose up. BUT - since he didn't like it, I gave the rest to friends and THEY liked it. So did I! I would make it again if my husband wasn't so picky (I think it was the nuts that he didn't like).

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Reviewer:

CASTOUT

Cooking Level: Intermediate

Living In: Round Rock, Texas, USA

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Reviewed: Nov. 7, 2007

It was a really good cake. It looked great and was yummy.It was very moist although I'm not sure if thats how it should be or I did some thing wrong, because the texture was like baklava!! and it was not any thing like pound cake or spongy cake!I added alittle bit more soure cream and I let it coocked for 20 min more because I thought it's not cooked! but when It got cold it was very yummy.

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Mahsa

Cooking Level: Expert

Living In: Culver City, California, USA

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Reviewed: Aug. 15, 2007

I doubled and baked it in a 9x13 glass dish for a teachers' breakfast. Wow, is it tasty! I still baked for an hour, and the center had a small soft spot. I let it cool overnight at room temperature, uncovered, and served from the dish. I used apricot/mango/peach jam. Only change I'll make is to reduce the almond extract.

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Elizabeth T

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Reviewed: Jul. 16, 2007

Wonderful-definitely better than the bakery. It looks really great. Next time I might make just a little more of the cream cheese mixture since I'm a big cream cheese gal. Make sure your pan is big enough. Mine was a little too small and it made a mess in my oven.

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Reviewer:

Marie

Cooking Level: Intermediate

Living In: Washington, D.C., USA

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Reviewed: Dec. 26, 2006

What a lovely coffee cake. It is easy to make and looks impressive.I followed the recipe except that I used sliced almonds since that is all I had and I added a little powdered sugar drizzle. Better than the bakery. The baking time is right on. Rave reviews from my co-workers. Thanks for a recipe that is a keeper.

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