Reviewed: Sep. 16, 2009

This cake is fabulous, and the possibilities are endless! I mixed some canned pumpkin with brown and white sugar and cinnamon, cloves, freshly ground nutmeg, and spread it on top of the crumb filling...YUM!!! Also, I used br & wh sugars, and half AP, half oat flour, and spices listed above in with dry ingredients, as well. Since I only had butter that was frozen solid, homemade applesauce (the same amount as required for butter) was my substitute. Can wait to play with this one some more!!!

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Bella

Cooking Level: Expert

Living In: Grand Rapids, Michigan, USA

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Reviewed: Sep. 15, 2009

This cake is sooooo good!! Very very moist. I love the filling, definitely don't double it, it would be way too sweet! But wow, the actual cake is amazing!! I might cut out the filling mixture entirely, the cake was that good alone! Oh, and I baked mine in a tube pan, so I had to add about 15 minutes to the baking time. I just checked every 5 minutes to see how it was coming along.

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bakingaddict

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Sep. 14, 2009

My 16-year-old is crazy about this - I cut back the butter and added more sour cream - in order not to get another measuring cup dirty I just use a 12 oz container or guess at the amount from a big container of sour cream. I put blueberries in the topping and they liked that also.

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Rita

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Reviewed: Sep. 12, 2009

I tried! Had some sour cream almost out of date so looking for a recipe for something easy, found this. Sorry, it was very dense for some reason. Did it in an 8x8 pan (there are 2 of us) and it really got dark around the edges before the center was done. It does taste great! Just not moist and fluffy like we love in a coffee cake.

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PatB

Cooking Level: Intermediate

Home Town: East Amherst, New York, USA

Living In: Trenton, Florida, USA

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Reviewed: Sep. 12, 2009

Try this to make it healthier! Whole wheat (or half wheat if you prefer), light sour cream, and here’s the clencher… white beans! I did ¼ cup butter and ¾ cup white bean puree. This adds fiber, protein and an enzyme that cancels out sugar! With the whole wheat and beans, I up the baking powder by about 30%. It turned out really moist, sweet and just the right blend of dense and fluffy. My favorite method with the white beans is the blender. (Cook up a batch of beans, and throw them in the freezer, they will be ready and easy whenever you need them) Combine all wet ingredients and beans in the blender and blend until smooth. This is definately going in my recipe book!! Thanks

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DOROTHYOLSEN

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Reviewed: Sep. 10, 2009

This recipe was great. I used only 1/2 cup of butter. I also replaced half of the sour cream with some plain greek yogurt I had. The results were great with the changes I made. I always like to reduce fat in recipes if possible. We added fresh blueberries to half of the cake for those who like them. Will make again. Oh one more thing I made this in a spring form pan and had to bake for about 55 mins.

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JLLEWIS1214

Cooking Level: Intermediate

Living In: Santa Clara, California, USA

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Reviewed: Sep. 9, 2009

This cake is fabulous! So rich, so moist, so delicious!! I only had light sour cream in the refrigerator and it turned out perfect. I also used butter flavor Crisco instead of butter.

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sarajo614

Cooking Level: Expert

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Reviewed: Sep. 1, 2009

This was very good, but I think I would use a smaller pan next time. I found it difficult to get half of the batter to completely cover the bottom of a 9 x 13 pan. I also had to bake mine for quite a bit longer than the recipe stated.

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SEY1

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2009

In a word, PERFECTION! I followed the recipe exactly, and this is by far the BEST coffee cake I have ever had. I would give it 10 stars if I could. Thanks Jan for submitting this, it's a keeper!

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Maternity Cindy

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2009

Trying to cut out some fat, I used 1/2 cup butter and added 1 snack sized pack of unsweetened applesauce.Great results.Just the thing on a lazy weekend morning

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eatitupyum

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Muskogee, Oklahoma, USA

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Reviewed: Aug. 6, 2009

Dove into this recipe without a total ingredient check. Short on butter (1/2 cup) added an extra 1/4 cup sour cream as in another review. Started the filling and found I was out of cinnamon so stirred a tablespoon of poppy seeds into the batter. Finished the filling as directed minus the cinnamon. Fantastic results!

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MrsAmmoTech

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Reviewed: Aug. 5, 2009

this coffee cake is the best, girlfriend at work makes one and will not give out the recipe. but i think i have found it. will definitely be making in the future...keeper

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cindy

Home Town: Livonia, Michigan, USA

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Reviewed: Aug. 1, 2009

This is the best coffee cake I have ever tasted. My husband said he has never had anything like it! The only thing I added was a bit more of the filling/topping--just because I like lots of it. Thanks so much for the recipes.

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LLDONLEY

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Reviewed: Jul. 29, 2009

I've made this twice and have gotten compliments both times. Great with a cup of coffee or for dessert. It's dense and moist. Next time I'm adding nuts to the crumb topping. Try it - it's a winner!

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arlene

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Green Valley, California, USA

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Reviewed: Jul. 28, 2009

I too put this a 9x9 pan, but otherwise followed the recipe as written. It was indeed a very good coffee cake, but similar to many I've made. I tried it again with blueberries, that perked it up a bit. I made one years ago that was THE BEST EVER, which I can't find the recipe for. This was not the mother of all coffee cakes, so I will still be testing out others.

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brandywyne

Cooking Level: Intermediate

Home Town: Milford, Michigan, USA

Living In: Encinitas, California, USA

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Reviewed: Jul. 26, 2009

Great cake. I made the following changes: Halved the recipe and baked in 8in" sq for 37-40 min. I subbed strained organic greek yogurt for the sour cream and oats for the flour in the topping mixture (to make it extra-crunchy). I added in 1/2 cup mixed berries and it came out extremely moist/dense. Will make again.

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Jacque J

Cooking Level: Intermediate

Home Town: Eau Claire, Wisconsin, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jul. 22, 2009

Cake came out fantastic. Super moist. I was looking for a recipe like this for a long time because my mom used to make a cake similar, but in a smaller pan, and she didn't fill the cake w topping, she just put it on top. I have to admit, this might even be a little better than her recipe. To spread the 2nd layer of batter I dropped lumps of batter into pan and spread carefuly to other clumps as not to disrupt the crumb on the first layer. I used a spatula w butter on it to sort of pull it to the next clumps and to the sides. This is a very thick batter as was the recipe that I am used to. Will make this again and again...and again! Thanks for a wonderful recipe!

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Sylinda

Cooking Level: Intermediate

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Reviewed: Jul. 21, 2009

This cake is really good, and really easy to make. I followed the recipe exactly. The only change I made was to add in blueberries. If you put in blueberries, put flour and blueberries in a plastic bag, seal, and shake before adding them into the batter. This way, the blueberries will not sink to the bottom of the cake. Very good!I plan on making it again soon.

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