The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 8, 2008
This is the best coffee cake ever! I make it all the time and give some to friends and they love it! Perfect recipe!sometimes I add almond extract and raspberries in the middle with the brown sugar mix and it is fantastic!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 3, 2008
This turned out excellent! Very easy and the family loved it. Followed the recipe exact. Thanks so much for sharing!
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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: Feb. 1, 2008
this was delightful! I made some changes like adding a cup of chcolate chips to the filling, and using 2 tablespoons of cinnamon instead of only 1 teaspoon. It was so very moist and tasty, Hard to eat only one piece!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 25, 2008
A weekend delight! I made some changes to feel less guilty while helping myself to a large slice. I followed another reviewer and did 1 1/2 c sour cream and 1/2 butter instead of a full cup. I even went as far the second time to do 1/4 butter, 1 1/2 c sour cream and 1/4c skim milk...no difference! I used 2 c. whole wheat flour and Splenda. The cake is moist and light. Don't skimp on the cinnamon topping, it is the best part!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 22, 2008
This coffee cake is FABULOUS!!
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Cooking Level: Expert

Living In: West Des Moines, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 9, 2008
I've made this recipe many times for gatherings, and it's always been a hit. Moist and flavorful. I'll definitely continue to make this.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 22, 2007
Excellent cake. I've made it three times now. I did have to extend the baking time to near an hour. The first time I doubled the streusel as suggested - wayyy too sweet. I just follow the recipe as is - but lengthen the baking time. Thanks!
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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: Dec. 8, 2007
This IS a terrific recipe! In my experience, any recipe that you can modify successfully is a great recipe. I made a few changes, too, but only to suit our particular eating style and to use what I had on-hand: I scaled the recipe down to six servings, used Earth Balance vegan "butter," whole-wheat flour, and organic sugar, sour cream, vanilla, and eggs. And, only because I forgot, I put the filling on the top instead of in the middle, and it turned out wonderfully.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 2, 2007
My family loves the coffee cake. I have made a few adjustments--1 1/2 c. sugar in the cake. In the filling, I've adjusted it as follows: 1/3 c + 1/6 c flour, 3/4 c brown sugar, 3 T melted butter, 1 1/2 tsp cinnamon, and 1/2 tsp nutmeg. I usually just mix the filling in with the cake so the flavor permeates the whole cake. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 26, 2007
Perfect!! As other reviewers have suggested, I doubled the struesel filling and also cooked in a 9 inch springform pan. It got rave reviews and was beautiful!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 26, 2007
This was AWESOME!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 25, 2007
Yummy! It took a lot longer than an hour to bake, but so worth it!! Rich and good.
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Cooking Level: Intermediate

Living In: Herndon, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 22, 2007
The most dense, flavorful coffee cake I ever tasted! My husband, who HATES sour cream, LOVED this cake. Great with a gingerbread cappuccino. Was still moist and delicious three days later. Going to make again this weekend for guests.
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Cooking Level: Professional

Home Town: Akron, Ohio, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 19, 2007
This is wonderful coffee cake with a perfect consistency. I added chopped walnuts to the filling since I had extra and I thought that was delicious. As someone mentioned, I wet my hands to spread the batter without sticking and that worked very well.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 11, 2007
I baked this cake for a church-fellowship. Cake was tasty and moist, yet very crumbly....looked very messy. Also, I had to bake for approx 70-80 min! I probably will not make again.
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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: Nov. 1, 2007
After reading through many of the 200+ reviews with all the changes, I thought it only fair to test and review this recipe as written. Other than putting it in a 9x9" pan, I made this with no changes. It's not difficult to imagine that some of the reviewers thought the cake was too sweet if they were doubling or even tripling the topping ingredients! The amount of topping as specified in the recipe is perfect, and makes for a not too sweet, "just hits the spot with a cup o' joe" coffeecake. That said, I thought the cake was a good, basic coffeecake- nice, but not extraordinary. I'll still keep trying other recipes until I find one that really distinguishes itself from others.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 10, 2007
I have been using this recipe since early 2003!! I love it! I have modified the recipe by adding a can of fruit in the middle. I have used Apples, Cherries, Blueberries and Raspberries. The Raspberries and Blueberries make it too sweet in my opinion. Everyone that has eaten this absolutely loves it and begs for the recipe!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 9, 2007
This coffee cake was so good. I served it for a Mom's group and I got compliments at how moist it was. I followed the ingredients exactly, baked in in a round springform pan for about 15 minutes longer, and took a knife and swirled the topping into the cake. I will make this again! Thanks for the great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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Reviewed: Sep. 28, 2007
I do love the flavor of this recipe. Don't try it in a loaf pan though like I did! First, it took almost 1 1/2 hours to bake. Then, I removed it from the oven and it deflated. This isn't to say it wasn't still delicious - it was. I made it for a friend's birthday and saved a couple pieces for my husband, who loved it. I doubled the topping and that was great, but next time I'll half the butter as other reviewers suggested and use the 9x13 pan so that it takes less time in the oven, maybe even increase the flour a bit. Anyway, the flavors are just wonderful. And even with a bit of a "flop" my results were very tasty.
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Cooking Level: Intermediate

Home Town: Murphys, California, USA
Living In: San Martin, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 28, 2007
These are exactly the same ingred. I have for a Coffee cake recipe given to me by a Jewish lady many years ago. It is delicious. Her filling is a little different: 1 c. chop. nuts, 4 tsp sugar, 1 tsp cinnamon. I use a bundt cake pan.
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