The reviewer gave this recipe 2 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 1, 2008
Was VERY disappointed. Not enough batter to make in layers. Won't make this again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 31, 2008
really good..but next time im going to double the crumb mix and add some to the top. thanks for the recipe
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 25, 2008
This was so much fun to make. Definitely make extra topping, just double the recipe! It was very good and moist! will definitely make again. It took longer than 40 minutes though. At 40 minutes the outside was cooked and browning, but right in the middle was undone and loose. I cooked it for an additional 15-20 minutes and it was done.
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Cooking Level: Intermediate

Home Town: Flushing, New York, USA
Living In: Danbury, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 21, 2008
This coffe cake was awesome!! I didn't quite have a full cup of sour cream, so I used some plain yogurt to make a full cup. I use plain yogurt interchangebly with sour cream in a lot of my baking recipes and it always turns out just as good!!! I've even used vanilla yogurt in my banana bread recipe before because I had no plain- still awesome! so I think that is a handy tip for people. Also I made double the filling/topping because I really like filling and topping!! and it was excellent! My husband and I loved it! It was so moist and flavorful. I will definatly make this again!
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Cooking Level: Intermediate

Home Town: Oakley, California, USA
Living In: Manteca, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 7, 2008
I made this as is, except like others I doubled the topping .I also had to cook tem minutes longer , I checked it with a tooth pick and it was done. To lisa who made it in a pie plate that is a lot of batter for that small dish I can see why it took so long to cook. When I brought it to the office I had many requests for the recipe. And most of them were dietitians If they only knew how much calories were in that. But they do now cause they have the recipe. And one said it is the best she has ever had and that she wanted to eat the whole pan, I only brought some not all of it, and it was gone in minutes
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Cooking Level: Intermediate

Living In: Syracuse, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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Reviewed: Aug. 3, 2008
This was WONDERFUL! Cake was super moist, great taste, no changes necessary! As a personal tweak, next time I may double the brown sugar/cinnamon topping.
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Cooking Level: Intermediate

Living In: Ashland, Kentucky, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 3, 2008
this coffe cake was very good but because of the fact the timing is off SO Much, a rated this a 4 star. I baked in a big 9 in pie plate. I ended up almost doubling the time it took to bake. I took it out of the oven after an hour and 20 minutes because the topping was starting to burn and still it ended up not quite done but definaltly edible! next time I may try bread pans or maybe lowering the oven temperture
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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Reviewed: Aug. 1, 2008
I haven't made a coffee cake in over ten years. I decided to try this one and was very thankful I did. It was soooo easy to make; all the ingredients are average enough that without planning ahead to make this, I still had all the ingredients needed. The only thing I did differently was double the cinnamon topping. Delicious. Between four of us, half of the 9x13 is already gone! Thank you!
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Cooking Level: Intermediate

Home Town: Stratford, Connecticut, USA
Living In: Naugatuck, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 24, 2008
Amazing!! I too almost passed on making this due to the amount of butter necessary. However, the reviews were so great, I had to give it a try. As recommended by a few others, I did double the the filling and it turned out great! Made it for the first time and brought it to a neighborhood "Tea". It was a hit!! The kids loved it too. My husband tried a bite and thought it was the best coffee cake he's ever had!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 15, 2008
Excellent! Added cinnamon and nutmeg to batter and needed to cook quite a bit longer but it is moist and yummy. Thanks
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 10, 2008
I thought this was pretty good and my husband LOVEd it. Seemed like it just needed a little....oomph. Maybe some fruit next time...
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 5, 2008
I'm throwing out all my other coffee cake recipes! This is SO moist and flavorful, it's worth all the calories it has. I halved the recipe so it we didn't indulge too much! The only changes I made was to double the topping (but it would be good with the correct amount too) and double the vanilla. I accidentally undercooked it a little, but it turned out nice and gooey. I would do that again next time.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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Reviewed: Jun. 24, 2008
This was so moist and tasty I received numerous compliments on it. Plus easy to make and I followed the directions to the letter.. A+ cake
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 2, 2008
This recipe is a very good base for experimentation, or a good basic, moist coffee cake. I made it once, per directions and decided that I wanted to add a little something extra. This is what I came up with... Prepare batter as directed. Prepare topping, but add 1/4 c chopped pecans. Spread 1/2 batter in prepared bundt pan and top with ~1/2 can of apple pie filling. Sprinkle topping on top of pie filling and top with remaining batter. Bake @300 degrees for 1h & 20 min.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 28, 2008
Put crumbs on top. Excellent coffee cake!
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Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA
Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: May 27, 2008
Very yummy!
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Cooking Level: Expert

Home Town: Bakersfield, California, USA
Living In: Tehachapi, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 17, 2008
Let me just say I've been making this recipe (or very similar) since I was two w/ my mother, and now every holiday season for my husband and family. It’s really a no fail. Also, this is a fairly unhealthy little treat but I've made it on many occasions using just SMART BALANCE butter substitute(half works as well)- it does very well; however, it is less crumbly/rich but its taste is still so good I use it to "persuade" butter-purists(butter is fatty and margarine will kill you). People in high altitude also need to watch their flour- I usually use the standard additional ¼ cup to prevent collapse.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 11, 2008
I love this cake! It reminds me of the Coffee Cake my mom made when I was a kid, but this may be a little bit better!!
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Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 7, 2008
Moist with great flavor-not low cal! Will make again!
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Cooking Level: Intermediate

Home Town: Ixonia, Wisconsin, USA
Living In: Canisteo, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 4, 2008
Lovely, lovely cake! HOWEVER, I did feel it was missing something..perhaps some pecans in the filling/topping. I followed advice from previous comments and doubled the filling/topping...don't think I'll do it again, it was too much and I ended up throwing some out. I also put half the cake in the freezer as it is quite a large cake. Other than that it was wonderful.
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Cooking Level: Expert

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