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Reviewed: Feb. 24, 2008

I LOVE this recipe and have made it several times in the past two weeks. I do have a few suggestions. First, I don't mix the filling ingredients. I sprinkle the walnuts, then most of the sugar, then most of the cinnamon. I DO measure the sugar--if I were doing it by eye I would never add enough! (I put only the remaining sugar and cinnamon on top). To smooth the first layer of cake on the bottom I make sure to wet my hands. For the second layer of cake I actually take hand-fuls of batter and flatten them in my wet hands before laying them out. It is quite easy to join these pieces together. Don't worry if you don't reach the edges of your baking dish--this cake expands tremendously while baking. I love it!

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Mom Karen

	Cooking Level: Intermediate Home Town: Bethpage, New York, USA Living In: Chicago, Illinois, USA
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Reviewed: Feb. 17, 2008

This was GREAT! I doubled the recipe and took it to our church coffee time and everyone raved about how good it was. I did add a little more sour cream as the batter was very thick and I cut in 1/2 stick of butter (for the doubled recipe) in the topping so it would stick together better. It held together really well and was easier to slice and hold together once cooled. It was hard to wait for it to cool to taste it though!

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CMHIGGINS12

	Cooking Level: Expert Home Town: Greensboro, North Carolina, USA Living In: Molndal, Västra Götalands, Sweden
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Reviewed: Feb. 19, 2007

Very simple and very good! Batter does not pour but you have to spread it, and spreading it on top of the middle filling is tricky. I wet my hands and patted it out, that seemed to work better. Turned out pretty and delicious!!

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Debra S.


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Reviewed: Jun. 20, 2006

I bake this for my english friends when they come round for a cuppa tea and everyone raves about it!

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LaDawn Clare-Panton

	Cooking Level: Expert Home Town: Lakewood, Colorado, USA Living In: Windsor, Berkshire, England, U.K.
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Reviewed: Sep. 8, 2005

This was GREAT! I did modify it a little though, but it's awesome in it's original form, too. I added chocolate chips instead of nuts (I'm not a fan of nuts in my baked goods). I also didn't want the topping to be crumbly and messy for the bake sale, so I drizzled melted butter over the strusel. That gave it a cakey, slightly sticky consistency that didn't crumble away the way plain sugar would. The batter was thick, but it spread easily and baked up fluffy, moist, and flavorful. Great recipie!

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Natalie F.

	Cooking Level: Expert Home Town: Wichita, Kansas, USA Living In: Manhattan, Kansas, USA
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Reviewed: Feb. 3, 2005

This was a very easy recipe, and very good! I even forgot to add the sour cream, which is supposed to make it moister, but it was excellent! Thanks, Irene, for sharing this great recipe with us!

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LCAROLINE

	Cooking Level: Expert Home Town: Erie, Pennsylvania, USA Living In: Sparta, North Carolina, USA
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Reviewed: Jan. 31, 2005

The batter didn't 'pour' into the pan like it said to.. you had to spread it into place and the 'filling' needed some butter or something to soak up the sugar because it just sat there on top and fell off when you took a bite. I didn't enjoy trying to spread the second half of the batter over the filling that was no fun. I didn't enjoy making this recipe but I will give it something as it did have a bunch of good ingredients and tasted good with a cup of coffee!

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Theresa

	Cooking Level: Expert Home Town: Wales, Wisconsin, USA Living In: Denver, Colorado, USA
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Reviewed: Jun. 20, 2004

Sorry, this didn't turn out for me, the sugar didn't even melt. I must have done something wrong :(

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gottagobackintime

	Cooking Level: Intermediate Home Town: Halifax, Nova Scotia, Canada
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Reviewed: Jun. 5, 2004

Just ok. I cut the recipe in half, made this cake into muffins. Put them in for 15 minutes- a little too much time. The struesel topping wasn't anything special, and it didn't stick, since it was just sugar, nuts, and cinnamon mixed together. Wouldn't make it again.

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TWIG156


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Reviewed: May 23, 2004

This is a very good coffee cake. Very moist and flavorful. I added a brown sugar struesel topping to make it a 5 star recipe!

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1DODIE


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Reviewed: May 1, 2004

I usually make muffins, but really wanted coffee cake today. I did this exactly as written, rare for me. The batter was too thick to "pour", but i spooned it on . . it spread during baking and looked great. It was fluffy and tasty and everyone loved it.

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DBMAMAZ

	Cooking Level: Expert Living In: Richmond, Virginia, USA
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Reviewed: Apr. 30, 2004

Absolutely delicious! This was my first itme making coffee cake and it was a total hit! The cake was moist, flavorful, and not only did it taste good, it also looked impressive. Thanks!

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MYLEEK


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Reviewed: Dec. 24, 2003

thank you i used to make this cake year's ago it was a family favorite but i lost the recipie and i've been searching for it for a long time.it taste's just as good as ever,my husband was surprised and delighted.

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MAGGIEMAYCA


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Reviewed: Dec. 24, 2003

I made this cake for a group of friends today and everyone loved it. It is moist and very easy to make. I am glad to add it to my favorite recipes. Patricia Peoples, Rowlett, TX

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PATRICIA PEOPLES


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Reviewed: Apr. 26, 2003

Not only a delicious Coffee Cake, but very easy to make! An extra benefit for us, is that all the ingredients are easy to find here in Germany.

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AMAHONEY7


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