The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 12, 2009
My family loves this recipe! We serve it at brunches!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
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Reviewed: Oct. 26, 2009
Very good! Moist and flavorful.
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Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA
Living In: Grand Prairie, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 19, 2009
Absolutely delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: May 27, 2009
Amazing coffee cake! Sweet and springy cake great for breakfast or dessert. Might try adding some crushed pecans to the filling next time.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 8, 2009
Great, just the right amount of sweetness, moist on the inside, a little crusty on the outside. 2 Tablespoons of milk is all you need to add to the frosting.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 4, 2009
This just became one of my family's favorites! I only made a couple of changes. First, I added 1/4 cup unsweetened applesauce to the wet ingredients. Next, I added 3/4 tsp salt to the dry ingredients. I baked the cake at 45 minutes exactly and I omitted the icing. The cake was melt-in-your-mouth moist with just the right amount of sweetness.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 7, 2009
This is the first from scratch cake that my kids liked,it dissapeared so fast!Didn't really change anything except I used self rising flour.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 2, 2008
Nice! I chose this recipe because it was relatively lean compared to the other coffee cakes on this site. It turned out very moist and flavorful, although a little dense. Looking at the structure of the cake though, it seemed a little denser on the bottom than the top, which leads me to believe that the density had to do with the temperature of the ingredients. I will try next time with all room-temp ingredients and see if it makes a difference (I used eggs and sour cream straight from the fridge this time). The cake was baked in a silicone bundt pan that had been crisco-ed and floured, and slipped out easily after 45 minutes of cooling. I too noticed the lack of salt, and added 3/4 tsp of salt to add dimension. Also reduced the white sugar to 3/4 cups and thought it was the perfect amount of sweetness - I like coffee cake but find most bakery versions much too sweet. Very nice recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
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Reviewed: Oct. 21, 2008
Recipe was good... a tad dry at 45 min for me. I wish I'd waited longer before trying to remove from the pan (my fault) because it split... Luckily the glaze I put on coverd most of the cracks!
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Cooking Level: Intermediate

Living In: Modesto, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 21, 2008
Delicious and easy, my 2 favorite things in any recipe! I had a bag a cinnamon chips on hand so I used them instead of the cinnamon/sugar mixture, and mixed just 1 cup of them in to the 2nd 1/2 of the batter.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 30, 2008
I did not like this recipe at all. Very dry and tasteless.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 13, 2008
This is soooo my favorite. I've made this so many times. I like it a little less sweet, so I reduce white sugar to 3/4 cup. I've tried 1/2 cup and it came out a bit dry. And fat free sour cream makes it a bit dry too. So, stick with the regular sour cream. Also, I’ve tried few different baking pans, but I found baking in a 10 inch tube pan makes it the moistest cake. Of course Bundt cake looks pretty, but I take the taste over the looks. Yum. Thank you for the recipe.
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Cooking Level: Expert

Home Town: Sapporo, Hokkaido, Japan
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 2, 2008
I made this for a Christmas party at my boyfriend's. Because he didn't have a bundt pan, I made it in a bread pan, which obviously would make thorough cooking more difficult. I cooked it almost completely, took it out, cut down the middle, covered it with parchment paper so it wouldn't burn, and then finished baking it. It turned out great, a perfect texture to it. I did a glaze on it, and then dribbled chocolate over it.
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Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 10, 2008
I did like the basic recipe, but changed the finish a bit. I made them into jumbo muffins and omitted the icing. Instead, I used two tablespoons butter, one tablespoon cinnamon and three tablespoons flour. I mashed these together with a fork until crumbly. Sprinkle on top, and my friends chowed them! I'll make them again, especially in the fall.
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Cooking Level: Professional

Home Town: Pine Ridge, South Dakota, USA
Living In: Slana, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 19, 2007
AWESOME came out perfect....I added a chocolate marble to it with melted milk chocolate squares....and a chocolate glaze drizzle...looked at good as it tasted!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 29, 2007
The cake was a huge hit at church this morning. I made it as directed, except that I added salt to the batter (I used unsalted butter, so it needed salt somewhere) and added 1/4 cup golden raisins and 1/4 cup chopped pecans to the filling in the middle. I used lowfat sour cream instead of full fat. I agree that the addition of brown sugar makes the cake look a little brown (when I saw it cut up on the tray after I came out of the service, I thought it looked kind of dark), but the flavor that it adds is essential, I think. Easy to make, and I'll make it again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 27, 2007
Very good and easy to make! I increased the vanilla to 1 1/2 tsp., doubled the cinnamon/brown sugar mixture (adding a dash of nutmeg), reduced the milk in the glaze and added cinnamon to the glaze. My husband really enjoyed it!
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Cooking Level: Intermediate

Home Town: Novato, California, USA
Living In: Beaverton, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 22, 2007
My husband loved this cake. He told me to save the recipe. I used canola oil instead of butter and it still turned out great.
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Cooking Level: Intermediate

Home Town: Smithers, British Columbia, Canada
Living In: Grants Pass, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 24, 2006
Tasted great, I added some icing , but everything else I followed the directions ad it came out good.
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Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 25, 2006
Pretty good. I made this recipe in two cake pans, since I don't have a bundt pan. I just sprinkled the filling on top of each cake rather than in the middle. I adjusted the bake time to 35 minutes, but I don't think they even needed quite that long.
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Cooking Level: Intermediate

Home Town: Medina, Ohio, USA

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