Reviewed: May 20, 2012

I followed the recipe to a T. Great flavor and very moist but a little dense for my coffee cake tastes. Everyone else loved it though so I will make it again.

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Katierose

Reviewed: Apr. 18, 2012

This was so good that I ate half of it myself! Cut recipe in half and used an 8 x 8 pan. Baked for 35 minutes. Highly recommend this.

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Reviewer:

pixie

Reviewed: Mar. 25, 2012

I thought had better flavor, to greasy... I'll try another recipes.

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Aslv82

Reviewed: Mar. 18, 2012

It really was perfect. I made it exactly except I cut the recipe in 1/2 because I only wanted a loaf. Good think too, because I could eat the whole thing myself.

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Reviewer:

Michelle T.

Reviewed: Mar. 7, 2012

Moist and delicious. A quick anytime light baked treat. Add more sugar and cinnamon though.

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BEANTWELVE

Reviewed: Mar. 4, 2012

Holy moly. Best coffee cake there is. I added a little white sugar to the crumble and it was perfect.

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spallor

Reviewed: Jan. 23, 2012

Dry and boring!

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Reviewer:

xtothet86

Reviewed: Jan. 22, 2012

Very dense and moist coffee cake. Maybe a little too moist for my taste (and my younger son's taste). I took it to church for the snack after Sunday school and the entire cake disappeared. So, it is a winner. 4 stars since I did reduce the sugar to 1 cup and it was plenty sweet. I also made double the filling/topping, but did not need use all of it so I would recommend sticking to the recipe in that regard.

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Reviewer:

buffyangel4ever

Cooking Level: Expert

Living In: Kingston, Pennsylvania, USA

Reviewed: Jan. 3, 2012

I made this recipe in mini loaf pans for holiday gifts... Rave reviews! Cooking time in the loaf pans was just about the same as instructed for the 9x13 pan.

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Reviewer:

Deborah

Reviewed: Dec. 26, 2011

Delicious! So moist yet light. I had only about a half cup of sour cream so I made up the remaining cup with non fat yogurt that I had on hand. I also doubled the cinnamon topping because I like a layer in the middle also. I made it late Christmas Eve night for our Christmas Day breakfast, knowing that I myself prefer a coffeecake that has 'mellowed' for a few hours. My husband and two grown sons loved it, and so did I. It went quickly!! I just had the last two tiny pieces tonight. The batter of sour cream coffeecakes are typically quite thick; what you do is drop dollops, then spread those around with a thin metal spatula :) Thanks for a great recipe!

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