Reviewed: May 1, 2009

This recipe is fantastic. I have made 3 times with minor adjustments each time to find the perfect cake. I have discovered a few things... 1) the butter needs to be softened properly (don't try to rush it if the butter is still too cold.) 2) I recommend cake flour instead of all-purpose for the cake (I still use all purpose for the topping.) The cake flour gives it a lighter texture that really does make a dramatic difference in the finished product. 3) I still haven't found the perfect baking time: I did convection at 325 for about 35 minutes (not done enough) and 340 for 40 minutes (a bit.) So next I'll try Convection 325 for 45 minutes. 4) I also doubled the recipe for the topping but had some left over -- used maybe 1.5x.

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jbo

Cooking Level: Beginning

Living In: Elmhurst, Illinois, USA

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Reviewed: Apr. 30, 2009

great texture. Still cant find a coffee cake recipe with a great crumb topping. Good cake though.

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gigijack

Cooking Level: Intermediate

Home Town: South Jordan, Utah, USA

Living In: Apache Junction, Arizona, USA

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Reviewed: Apr. 26, 2009

MMMM!! I made it a big lighter by using 1 1/2 cups of low-fat sour cream and 1/2 cup butter. I brought it for a morning meeting at work and even my dieting co-workers had a couple of slices... so yummy. Once I made it with 1 cup of mixed frozen berries and it was good too. Much better the next day so if you can, make it the night before you plan on serving it.

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amy

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Reviewed: Apr. 26, 2009

Made this for an addition to a Sunday brunch and it was better than expected. Everyone loved. I made as is. I am not sure what people are looking for in a coffee cake, but this recipe delivered as a classic sour cream version.

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dbray

Cooking Level: Expert

Home Town: Eureka, California, USA

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Reviewed: Apr. 24, 2009

This coffee cake is fabulous. Every time I make it someone asks me for the recipe. As suggested in many other reviews, I doubled the "filling" and it turns out perfectly.

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sjamison

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Reviewed: Apr. 24, 2009

Excellent coffee cake. Very moist. I didn't change any of the actual cake measurements, but followed the suggestion of others and doubled the topping. I also added nutmeg, cloves and a handful of chopped walnuts. I think the increased topping worked out well. I baked the cake in an 8x8 pan. It took a bit longer to bake, but made an excellent cake. This will definitely be part of my baking rotation.

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Vicky Lynn

Cooking Level: Expert

Home Town: Desoto, Texas, USA

Living In: Leesburg, Virginia, USA

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Reviewed: Apr. 23, 2009

This is a good basic recipe. However, it's not great. Why? Well, it's too plain. It's good, and I wouldn't feel embarrassed serving it, but I can think of many other better coffee cakes.

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Jennifer

Cooking Level: Intermediate

Living In: Burnsville, Minnesota, USA

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Reviewed: Apr. 17, 2009

I made this in a bundt pan, as stated, and the top raised high and then deflated when I took it out of the oven. (I think another reviewer said the same thing) I was supposed to take it to work but after trying a piece, I ended up not taking anything. This weighted so much and didnt have that great of taste. I admit that I ate a couple of pieces since it sat on my counter for 5 days, but I definately would not make this again.

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Jackie

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Reviewed: Apr. 14, 2009

This was a wonderful recipe. I wanted to try because I cook for the farmers market here. I tryed it in muffin tins so I could just sell single porshines and save a step from cuting, but that didn't work out.( a huge mess and flat muffins) It was still so tastie I tryed it again the next week but instead of putting some of the filling in the middle I put blueberries instead. it really made the recipe and everyone loved it. I will be adding this very tastie, MOIST treat to my list for the market. Thanks alot:)

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sugarmama

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Reviewed: Apr. 13, 2009

I followed the recipe as written and it is very yummy. Will be adding to my recipe box.

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missy

Cooking Level: Intermediate

Living In: Gower, Missouri, USA

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Reviewed: Apr. 11, 2009

I made this recipe as stated, no changes, & my husband said it was the best coffeecake he's ever eaten. He's in his 60's & I've been cooking for him for 30 of those, so I take that as high praise. Thanks for the recipe.

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JAN

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Reviewed: Apr. 10, 2009

very moist and delicious- the kids loved it.

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GiGi

Cooking Level: Expert

Home Town: Canton, Massachusetts, USA

Living In: Randolph, Massachusetts, USA

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Reviewed: Apr. 6, 2009

Incredible! Hands down the best coffee cake I have ever tasted. Like other's, I doubled the topping, which I found to be perfect. The longer this cake sits, the better it gets. I made this for the office and there was not a crumb left. Everyone raved about it.

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cwkeys

Cooking Level: Professional

Home Town: San Antonio, Texas, USA

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Reviewed: Apr. 1, 2009

I did make some subs and this turned out to be the best coffee cake I've ever had! I used 1/2 c + 2 T butter and 1/2 c unsweeteneed applesauce for 1/2 the sour cream. I also used about 1/2 cup 1% milk. I used 1/2 the white sugar, 1/2 t salt and I added 1 t baking soda so it rose nicely. Finally, I added some mixed berries (just about 1/2 cup) to the middle streusel layer. For the streusel, I used 3 T butter and added extra cinnamon. FANTASTIC!

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ANNEJ4

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2009

Excellent! Just the perfect sweetness. I would double the topping if I wanted something a bit sweeter. I followed the exact recipe, but ended up having to bake it for 45 minutes to get it to set.

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KSC77

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Reviewed: Mar. 25, 2009

i followed the directions exactly. i think that it tasted a little flourly

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Nikole

Cooking Level: Intermediate

Home Town: Glendale Heights, Illinois, USA

Living In: Belvidere, Illinois, USA

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Reviewed: Mar. 12, 2009

I made this one time and was asked to make for a fundraiser it was so good. I ended making 10 of these cakes with rave reviews and many recipe requests. I can't recommend this enough. I didn't change a thing. It's fabulous and sooooo moist!!

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LAVENDERANGEL69

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

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Reviewed: Mar. 10, 2009

I followed this recipe exactly and it was so delicious and easy!! Next time I will experiment with some walnuts or blueberries. I would highly recommend giving this a try.

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Blakleigh

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Reviewed: Mar. 1, 2009

This is a great recipe!! I did a few things differently - I put more cinnamon, and instead of baking it in a square pan, I baked it in a bundt pan. It's delicious, and I get so many compliments on this recipe!!

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