Reviewed: Aug. 20, 2011

this would rate 4 stars if called a bar cookie. at least, mine came out as cookies. yummie cookies, but not coffee cake. i'll make this again when i'm in the mood for cookies

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Reviewer:

Susie Q

Reviewed: Dec. 29, 2009

Moist and flavorful! It is sweet, but not unbearably so! I used whole wheat flour instead of the all purpose kind. The cake is great!

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Reviewer:

sueb

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Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Jul. 13, 2009

I was baffled that one person would say it is too sweet and one would say not sweet enough. Now I know why. The honey has an intense sweet flavor, but there is a bitter undertaste that the honey doesn't totally mask. I thought it was OK, kind of different. My husband doesn't like it at all.

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mrs. kosmos

Reviewed: Jun. 11, 2008

I totally modified this recipe, using cashew butter & water for the tahini, and soymilk for most of the water. I have to say, it's pretty nice! It tastes very much like nutmeg, it's very sweet, and even despite its richness I like it with a bit of soft butter on top. Low-cal! haha...

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Reviewer:

SISSI808

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Dec. 5, 2007

This recipe actually didn't seem so rich to me, but maybe my oven cooked it too quickly. I would recommend maybe doubling the honey, or adding molassas. It wasn't hardly sweet at all.

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Reviewer:

mrs bethune

Reviewed: Aug. 24, 2002

Easy to make, very delicious and a nice change of pace. But extremely rich. I cut the oil in half and substituted 2 tablespoons of lighter bake and it was still quite rich. Nine servings is unrealistic, I would say maybe twice or three times that because all you can eat is a small sliver. That sliver is very good however.

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