Reviewed: May 30, 2013

Overall I thought this was a really good coffee cake. I made a few changes though. I doubled the recipe because after reading many other reviews saying it wasn't thick enough, I decided to go ahead and do it. I added a half cup of sour cream to make it more moist and used milk instead of half-and-half. I got lots of compliments and I will definately be making it again!!!

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Reviewer:

Prodigy Chef

Cooking Level: Intermediate

Reviewed: Apr. 29, 2013

I made this yesterday for brunch and doubled the cake ingredients. It was terrible. Should have doubled the streusel mixture instead. Will never make this again.

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Reviewer:

Verdery

Cooking Level: Professional

Home Town: Atlanta, Georgia, USA

Reviewed: Mar. 23, 2013

I am making this now. After reading the reviews, I also used butter. The other change I made is instead of half & half, I used liquid hazlenut coffee creamer. I didn't have walnuts, so used pecans. I did put it in an 8x8 pan. Smelling pretty good. OK - done and cooled a bit. Yummy!

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Reviewer:

lfdr3116

Reviewed: Oct. 28, 2011

This was a quick and simple recipe that was quite delicious. Make sure to use a 8x8 pan and i used milk instead of half and half. For shortening I switched with butter and used about a tad more than 1/4 cup. I make a lot of dessert which I always use butter over other product since it give dishes better taste and moistness if your not to worried over calorie :).

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Reviewer:

Jeff B

Reviewed: Mar. 3, 2011

flavor is good but too hard to make presentable

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Reviewer:

SuzyQ

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Orange, California, USA

Reviewed: Sep. 1, 2010

double the recipe or use a 8x8 pan

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Reviewer:

Angie

Reviewed: Oct. 6, 2009

The taste was excellent. The recipe easy to follow. My only complaint was that in order to make a thick streusal cake we had to double the recipe. But thats easy. Great recipe. Will definitely make again and again.

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Reviewer:

chelle

Reviewed: May 4, 2009

I'm reviewing only the Streusel Topping, not the entire recipe. I was searching for a topping recipe to accompany some mini pear walnut spice cakes as a topping and using some of the streusel topping for a middle layer and topping on a pear walnut spice dessert bread. The topping was great. Easy, quick and had a good delicate flavor and nice balance of ingredients. It went great with my cake and was greatly enjoyed by all.

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Reviewer:

Nikolette T

Cooking Level: Expert

Living In: San Diego, California, USA

Reviewed: Apr. 21, 2009

I don't usually review a recipe if it is under a 4, but I feel that this recipe could be much better if you substitute butter for shortening. It is not quite so light, but has more body and a much better flavour. Of course this is a personal preference. Anyway, I will make it again with these changes and keep it in my files because it is a simple coffe cake very good eaten fresh.

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Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Mar. 31, 2008

I'd give this three stars as written but five with changes. I have the same recipe but everything on this one is halved. When you double your ingredients there is no need to double the eggs. I always make mine with 2. Also milk can be used in place of the half/half. Use 1 Tablespoon and 1 teaspoon baking powder.

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