Reviewed: Feb. 4, 2013

I think the instructions were poorly written. For instance eggs: medium, large, extra large? It makes a difference. Flour: sifted or not. Prepared pan: grease and flour or just grease. When writing a recipe, I think you need to be specific so everyone gets the same results. The organization of the recipe was poor too. I think preparing the topping first would be a good idea, and then a description of the texture of the batter would be good too. I was surprised at how thick the batter was and was wondering if I did something wrong. The cake is in the oven now, and I hope it comes out right, but I will be re- writing it if I decide to use it again.

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Reviewer:

Wethersfield Mamma

Reviewed: Feb. 3, 2013

It is dry, dry dry. I will never make it again. Probably creaming the butter and sugar, adding eggs one at a time, etc.,using more sour cream would make a better cake. But not THIS cake.

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Reviewer:

mabaker

Reviewed: Jan. 29, 2013

i used the glazed walnuts and chopped them up...really added to the recipe

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Reviewer:

mattm78

Reviewed: Jan. 12, 2013

This was so moist and delicious! I also added vanilla, 3/4 c sour cream, and used brown sugar for the middle and top mix. I also made a glaze with 1c confection sugar, 2 tbls milk, and vanilla. Turned out perfect!

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Reviewer:

Carmen FL

Reviewed: Jan. 2, 2013

This recipe requires some fiddling. I'd increase the sour cream maybe. As it is, it's hard to spread the top layer over the filling without pretty much stirring it in.

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Reviewer:

David Reed

Cooking Level: Expert

Home Town: Belmont, California, USA

Living In: Elizabeth, Colorado, USA

Reviewed: Nov. 10, 2012

AMAZING! We did a double batch and it is almost gone after the first sitting. The sour cream mellows out the sweetness and makes the cake moist. We will ABSOLUTELY be made again in this household!!!

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Reviewer:

arose121376

Cooking Level: Intermediate

Living In: Gardnerville, Nevada, USA

Reviewed: Oct. 7, 2012

What an easy cake to make and a wonderful sweet treat. This cake is moist and delicious. (I did add a full cup of sour cream per the other reviews. That was my only change. )

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Reviewer:

Lisa

Cooking Level: Expert

Home Town: Wauseon, Ohio, USA

Living In: Deer Park, Texas, USA

Reviewed: Sep. 8, 2012

Awesome recipe!!! I used 1 cup of sour cream, and pecans which I added to the cake, for the filling I used 1/2 cup brown sugar and 1 teaspoon of pumpkin pie spice, I also added two teaspoons of pumpkin pie spice to the cake and 2 tablespoons of orange juice. Very versatile recipe and easy to prepare!!!! Thanks

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Reviewer:

crystal

Cooking Level: Expert

Home Town: Owensboro, Kentucky, USA

Living In: Portsmouth, Virginia, USA

Reviewed: Dec. 5, 2011

After reading the many reviews of this coffee cake I baked it for my family following the directions exactly. I found it to dry, dense and the cake part way to sweet. I wont make it again.

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Reviewer:

skybird455

Reviewed: Sep. 4, 2011

Just pulled this out of the oven and cannot wait to cut into it... smells great and looks great...Very moist but lacking the taste I was looking for... Next bake i'll adjust the recipe by adding vanilla or almond and or use cream cheese instead of sour cream...

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