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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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 1, 2008
This was very good. I baked it in a spring form pan with a layer of fresh raspberries between them. It did take a while to bake but it was well recived.
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Cooking Level: Expert

Home Town: Niles, Michigan, USA
Living In: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 30, 2008
Excellent! I just made it and it was great! I added a bit of cinnamon to the batter as well as the topping. I also halved the recipe and baked it in a bread pan - worked perfect for resisting the temptation of eating an entire pan of this! :) Halving the recipe fits perfect in a bread pan.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 23, 2008
It's alright, a little plain, but it's a good base recipe before making a bunch of modifications.
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Cooking Level: Beginning

Home Town: Phoenix, Arizona, USA
Living In: Tempe, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 22, 2008
Just made this cake...It is awesome!!! Follow direction as call for but doubled the stresel topping.I tried different recipes and this one is one of my favorites. Thanks for the recipe
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Cooking Level: Expert

Home Town: Cambridge, Massachusetts, USA
Living In: Hingham, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 21, 2008
Very good. I used 3/4 c butter and a bit of yogurt to make up and baked in 2 loaf pans for thickness. Added 1 t of cardamom (1/2 to batter and 1/2 to topping), for a more fragrant result. I can see using this recipe with a lot of variation!
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Cooking Level: Expert

Home Town: Rockport, Massachusetts, USA
Living In: Madison, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 20, 2008
This was a very good coffee cake, more flavorful than I expected. It was sweet and filling. I recommend to try it.
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Pecs, Baranya, Hungary

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 19, 2008
Thanks for this great recipe! I made it this morning and substitued 1 cup canola oil in place of the butter and it was still a great moist cake. It came out looking fabulous. Next time I'll try doubling the filling or maybe poking some holes in it and then pour a 10X sugar glaze on it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 17, 2008
I followed some other user suggestions on this recipe. I used 1/2 cup margarine and 1/2 cup applesauce (for the 1 cup butter). I used only 1.5 cups of white sugar (instead of the 2 cups). I used 2 cups whole wheat bran flour (instead of the 2 cups all purpose). I added ~1 cup of walnuts to my topping/filling and I didn't melt the margarine that I used for the topping. I baked it in a 9" springform pan. I find that the discrepancy in how long to bake it for is terrible though. I started at 40 minutes, added 20 more, and then added another 15! I'm very surprised no burning occurred, but it didn't burn at all. All in all, a pretty good cake for my first coffee cake. I am going to drizzle some leftover caramel sauce onto it!
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Cooking Level: Intermediate

Home Town: Fort Erie, Ontario, Canada
Living In: London, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 10, 2008
I liked this recipe but made several modifications to it based on the advice of others -- used 1/2 cup butter and 1/2 cup applesauce; used 1 1/2 cup sugar rather than 2 cups; used 2 cups whole wheat pastry flour; and diced 3 small apples and folded them into the filling. It was delicious, moist, and very tasty. The cooking time was about 60 minutes so make sure to monitor it while it is cooking since it is so dense.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 8, 2008
Very tasty! Great cake to make last minute since ingredients are all things commonly on hand. It turned out really moist and light. Nice cake to make for guests.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 4, 2008
I used 1/2 cup butter, 1/2 cup applesauce, 1 cup lowfat yogurt, and grated three small granny smith apples into the filling mix. Had to nearly double the baking time (baked in 2 loaf pans), but came out quite well.
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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: Mar. 4, 2008
I made this for a brunch at work today. It was soooo tasty. Everyone raved about the cake and a few of the ladies asked for the recipe. Thanks so much for sharing!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 3, 2008
Very moist and great flavor. I made some extra filling to sprinkle on top. Will definitely make again.
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Cooking Level: Beginning

Home Town: Livonia, Michigan, USA
Living In: Elk Rapids, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 28, 2008
Excellent taste and texture. Very easy to make with ingredients on hand.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 18, 2008
Excellent recipe. I doubled the streusal mix and can't imagine it with any less. Simple, rich and moist.
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Cooking Level: Expert

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