Reviewed: Aug. 14, 2007

I made this for my husband's birthday and he loved it, as did my six year old son who is my toughest critic. It came out moist and NOT too sweet. I read the reviews and took the advice to double the amount of vanilla to 1 tspn and double the amount of filling. It came out awesome and I will definitely be making this again. I served it with a scoop of vanilla ice cream (not that it needed it) and it made for a great dessert. Thanks for a winning recipe! 8/19/07 Update: although this cake did not last very long it tasted better each time we had it! I also forgot to mention I also baked it for 55-60 minutes.

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MESIII

Cooking Level: Expert

Home Town: West Islip, New York, USA

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Reviewed: Aug. 2, 2007

Moist, delicious, excellent!!! I added blueberries to mine (I had to do something with them before they went bad) and it was so delicious! I love the texture and the cinnamon/sugar struesel topping. I will definetly make this again, both plain and also adding different berries, nuts, etc. This is the perfect coffee cake recipe; tasty and wonderfully versatile. Oh, I will add that I wound up having to cook this for 1hr 20 min, but, as always with baking, take a recipe's *suggested* cooking time as more of a guideline, and not a definite rule.

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eiskyjente

Cooking Level: Intermediate

Home Town: Centralia, Washington, USA

Living In: Lappeenranta, Etelä-Karjala, Finland

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Reviewed: Jul. 28, 2007

I've loved this recipe for a while and I'm finally taking the time to say thanks for sharing it. The cake comes out perfectly moist every time. I'll add some blueberries for a change, but the original recipe is amazing!

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Yorkie

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Reviewed: Jul. 19, 2007

Ok this coffee cake is truly to die for. It is so addicting again I am embarrassed to say how much I've already eaten. I used a bundt pan but beware...really butter your pan. I also doubled the cinnamon mixture and layered it twice. Other than that I followed the recipe to a tee. Definitely not for dieters!!!

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MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Jul. 15, 2007

Very good, moist and fluffy!! I do not like this dense cakes that stick to your mouth, so this one's a keeper for me. Added 1/2 cup sour cream and 1/2 cup black coffee, just to see what happened... tasted like white coffee, lol. Give this a try, it's worth it!!

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lorena

Cooking Level: Expert

Living In: Vigo, Galicia, Spain

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Reviewed: Jul. 7, 2007

Delicious--and even better the second day! I whipped the butter for a while and slowly added the sugar--then whipped that for a while longer. Made the cake the consistency I like. Pretty much made as is, except cut sugar to 1.5 cups (don't like things that are too sweet) and increased vanilla to 1 teaspoon. It's a very moist cake and so easy to make. Thanks for the recipe!

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bess99

Cooking Level: Intermediate

Home Town: Ledyard, Connecticut, USA

Living In: Bandar Lampung, Lampung, Indonesia

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Reviewed: May 20, 2007

I think I was having a bad day, because this turned out very heavy. We could not eat it.

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Ginny

Cooking Level: Intermediate

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Reviewed: May 14, 2007

This was delicious! I was going to freeze half and my hubby wouldn't let me, he liked it too much. It has a great texture, and looks scrumptious!

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Homeward Hearts

Cooking Level: Intermediate

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Reviewed: Apr. 25, 2007

This is an awsome coffee cake!!! I've made it now 3 times, and I have one baking right now! :) The only thing different I did was double the topping, we like alot of that yummy stuff! My kids ask me to make this all the time. Its a keeper! Thanks for sharing this recipe. :)

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Tami M.

Cooking Level: Intermediate

Home Town: Fairland, Indiana, USA

Living In: Chesterfield, Indiana, USA

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Reviewed: Apr. 22, 2007

this is delicios. i have been making this every sunday morning for awhile but decided to try to lighten up. my husband almost always can tell when i do this, and he LOVED the new, light version (and doesn't even know it's light!) i substituted 1/2 brummel & brown, 1/2 applesauce for the butter, used fat free sour cream, and cut the sugar down in the batter by just a bit (didn't measure, just used less). i also used cake flour, and instead of vanilla extract used maple. it smelled incredible and was delicious and very moist and tasted very rich. this is a keeper, either way!!

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Josephine

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Reviewed: Apr. 15, 2007

I used plain yogurt instead of sour cream. It was rich and sweet for a coffee cake, but delicious!

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lindystice

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Reviewed: Mar. 21, 2007

Good recipe - I used FF sour cream and Splenda for baking as well as Splenda brown sugar. My parents were so impressed by homemade baking at 7am!

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Leslie F.

Cooking Level: Intermediate

Home Town: Westerville, Ohio, USA

Living In: Tampa, Florida, USA

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Reviewed: Mar. 7, 2007

This is the best coffee cake. Very moist, and sweet!! I to doubled the topping, that is the best part, right???

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sweetcakes

Cooking Level: Expert

Living In: Cumberland, Maryland, USA

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Reviewed: Mar. 3, 2007

Not sure if I did something to screw this up or what. The pan (9x13 right?) seemed too large for the amount of batter I had. Made it tough to spread the second layer over the filling. It didn't bake up too high, but it still tasted great. Doubled the filling like others have said, but had too much left in the end. Maybe I was having an "off" day! Will give it a try again.

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NANCY F.

Cooking Level: Expert

Home Town: West Chester, Pennsylvania, USA

Living In: West Grove, Pennsylvania, USA

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Reviewed: Mar. 1, 2007

this coffee cake passed the true test, the batter was delicious! I also cut the butter in half, increased the amount of 'lite' sour cream that I used, and cut the sugar some as well.

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Jessye

Cooking Level: Intermediate

Home Town: Waverly, Nebraska, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Jan. 26, 2007

I was craving coffee cake this morning and just got done having a big plate of this. It was really good but REALLY sweet, however, this is probably my fault as I took the other reviewers suggestions and doubled the topping. In the future I would leave the recipe as is. Only other change I made was to sub some whole wheat flour.

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Christy

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2007

I whipped this up before some friends came over and served it with coffee. It is the BEST coffee cake I've ever had. Totally beats Bisquick, which is usually what I make it with. I love Starbuck's coffee cake and this was so much better than that! I can't wait to meet it again. Note: NOT low fat. :)

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aleah

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Reviewed: Jan. 8, 2007

I HATE giving bad reviews, but I followed this to a T, and it turned out horrible. The batter looked and smelled great, but when all was said and done, it was bland, dry, and very plain. I am so sorry!!!!

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