Reviewed: Feb. 4, 2009

The first coffee cake I've ever baked...and the last. I will never try another recipe after trying this one. It was absolutely perfect as written and I get asked for it again and again. Thanks Jan!

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ckelley116

Cooking Level: Intermediate

Home Town: Folsom, Pennsylvania, USA

Living In: Media, Pennsylvania, USA

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Reviewed: Jan. 28, 2009

I made this today in the 9 x 11 pan and was worried that it would be too skimpy. It wasn't at all. I cut the butter in half, but made the recipe as written except I put all of the streusel filling in the middle and then topped it with my own crumbs. I couldn't stop eating it!

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Momof5

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Reviewed: Jan. 28, 2009

Too sweet for me personally, but it is a really nice cake. I would decrease the sugar by a quarter cup at least if I make it again. Followed the recipe exactly.

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veggiegreengirl

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2009

This is VERY GOOD! It's true that it is very moist. I would have preferred a little more of the filling.

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ndw

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Reviewed: Jan. 25, 2009

I am giving this 5 stars for taste and for being a moist cake. I think 2 sticks of butter was too much so I used 1 stick. My batter was thick. I will add a touch of water or milk next time to replace for the lost butter. Overall, I am going to keep this recipe.

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freckles

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2009

WOW! Super moist, super lucsious, super easy to make. This is excellent.

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Mrs. Watson

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Reviewed: Jan. 20, 2009

Wow. Best tasting coffee cake I've ever had. I followed the recipe to a T except I used an 8x8 pan and increased the baking time to about 65 minutes. So moist and delicious. Perfectly sweet.

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brenda

Cooking Level: Intermediate

Home Town: New Haven, Connecticut, USA

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Reviewed: Jan. 18, 2009

Tasty...but my topping stuff came out really hard. Not sure what went wrong there.

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straydog

Cooking Level: Beginning

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jan. 17, 2009

This is a good recipe however I made a few changes to make it great. Decreased the sugar to 1 1/2 Cups, cut the butter down to 3/4 Cup, increased the baking powder to 1 tsp., increased salt to 1/2 tsp., and added 1 tsp of baking soda. I also sifted these ingredients with the flour. This helped it to rise a bit more. I also doubled the topping and used softened butter rather than melted and added extra cinnamon :). Given these changes I needed to increase the baking time about 20 minutes. It turned out great, very moist and delicious!

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Amanda

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Reviewed: Jan. 14, 2009

This is the best I have ever made.....it is wonderful and moist. NO changes were made other than tripling the topping. Great and easy recipe! Thank you:) Update* I made this in loaf pans for bread to give away, worked wonderfully! I made over triple the topping and it was even better than the first batch!

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t_jones

Cooking Level: Intermediate

Home Town: Del Mar, California, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 12, 2009

Delish! I added a few chopped pecans to the topping the second time I made this and will continue to do so.

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The Mountain Gourmet

Cooking Level: Intermediate

Living In: Sandy, Oregon, USA

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Reviewed: Jan. 12, 2009

This was a great recipe. My family loved it. The only thing I changed was I added apple filling to the center layer instead of the crumb layer. I thought the cake was a little but sweet because of this addition but my family disagreed. Great recipe and extrememly moist cake.

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nicole

Cooking Level: Expert

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Reviewed: Jan. 7, 2009

It is so Delicious!!! This cake is moist but not buttery, sweet but not too much sweet. This is the Best sour cream with cinnamon cake I have ever made. I add 2 table spoon of milk[2%] while beating the butter and suger mixture. This cake is very light and perfect moist :) I Love this cake! Thank you for the Best Recipe!

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Sushama

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Reviewed: Dec. 29, 2008

Excellent, It does taste store bought. This is the first time I have ever baked a cake. That's saying alot. Everyone loved it. I will be making this again. Thanks for the receipe

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Wyuanna

Cooking Level: Beginning

Living In: Lilburn, Georgia, USA

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Reviewed: Dec. 25, 2008

This is awsome! I made it for Christmas morning brunch. Everyone loved it! I doubled the topping and I added a little more baking powder. It took a little longer than it says to bake. I will make this again and again.

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april

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Reviewed: Dec. 24, 2008

This is the best (I mean the best) coffee cake I have ever tasted! It was so easy to make, I did double up on the topping and baked it in a bundt pan for hour. I will definately make this again, this is a keeper. This cake is way better than Starbucks coffee cake. Save your money and make this instead!

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honeycooker

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

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Reviewed: Dec. 22, 2008

This was a very tasty cake...I like sweet cakes but this one is pretty sweet, for sure. I read in some reviews to possibly add more baking powder, and I did. My cake was quite fluffy with the added 1/4 tsp more powder. I also made this cake in an 8X8 pan which was a mistake. The cake took almost twice as long to bake and the edges were uneatable. Otherwise, it was very moist and like I said before, Very Tasty.

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PrettyPrincessValerie

Cooking Level: Intermediate

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Reviewed: Dec. 1, 2008

WOW was this good - so moist and rich. This keeps very well in the fridge and is great heated up briefly in the microwave. I will definitely use this recipe again when i have extra sour cream lying around.

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Christina W.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Nov. 30, 2008

Absolutely Awesome. The only thing that I'll do different next time is add more filling like others have suggested. My husband said it was "" good. I gave some to my parents and they were totally impressed as well. My non-dairy allergic kids raved about it's taste as well. I'd have to say that this is my most favorite cake ever. And that's really saying something, because I've made some pretty awesome cakes. Thanks to whom submitted it.

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