Reviewed: May 9, 2009

Light, fluffy and very good. I used butter instead of shortening and added 1 tsp. of vanilla to the batter. For the filling, I used brown sugar instead of white and took a knife and swirled it through the batter before baking. Very moist, I might add nuts to the filling next time for some crunch.....

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Sep. 30, 2008

Wow, this is the lightest and fluffiest (is that even a word? I don't really care :b) cake I have ever made. I made a couple of modifications, I used 2 tsp baking powder instead of baking soda, 1 cup evaporated milk + 1 2/3 table spoons vinegar in place of sour cream. Having read things about it being tough, I beat the margarine/sugar (which I cut down cause I don't like sweet things much) more, added the eggs together and whipped it in hope for it to be lighter. Than I folded into the flour/sour cream alternatively and baked it round 37 minutes at the temperature stated. Yum! Next time though, I will prob not put the sugar on top, kinda hard when the only way for me to remove the cake is to flip it, may totally cut the sugar out next time for it to be "healthier"

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Avilsta

Cooking Level: Intermediate

Living In: Hougang, North-East Region, Singapore

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Reviewed: Sep. 15, 2008

This is a very good basic recipe for coffee cake! The batter was much more muffin-like than I anticipated and needed to be pushed to the sides of the pan, which was harder to do for the second layer without messing up the first. Be careful not to over-mix! I made a "perhaps slightly more healthful" version and made it with white whole wheat flour, smart balance (instead of shortening), and fat-free sour cream. I also added 1 tsp of vanilla as others had suggested. Definitely adaptable to add things like currents, raisins, walnuts, pecans, etc as you like.

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ajerde

Home Town: Minneapolis, Minnesota, USA

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 1, 2008

I found this recipe a bit eggy tasting and dry without enough sugar/cinnamon in the middle. I substituted butter for shortening and used a square glass pan (add 10 minutes to bake time,) so that may have affected the recipe. If I tried it again, I would double the cinnamon/sugar that goes in the middle of the recipe. This cake fortunately was better the second and third day, after refrigeration.

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tripleplaysaver

Cooking Level: Intermediate

Home Town: Mount Pleasant, Michigan, USA

Living In: Belding, Michigan, USA

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Reviewed: Dec. 17, 2007

I made this last night and it was meant to be a breakfast cake for hubby in the morning. Well, our home smelled so good while it was baking that we decided to eat some for dessert. It was still warm and light with a light flavor and crusty top. Delicious! This morning I found a note from hubby that it was wonderful in his milk for breakfast, too! I took someone else's advice and folded in the dry ingredients and sour cream instead of beating them in to avoid a tough batter. I used brown sugar for the filling/topping and also flecks of butter. The cake rose very well, and was very moist. I refrigerated it overnight and this morning it seemed heavier and denser. It was sweet but not overly so which is exactly what I like. Great recipe, Terri! It's going to be a regular at my house.

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VillaViola

Cooking Level: Intermediate

Living In: Dardago, Friuli-Venezia Giulia, Italy

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Reviewed: Oct. 2, 2007

This was a tasty recipe, but more of the cinnamon-sugar mix in multiple layers as well as laid in a 13x9 pan and this would be perfect!!

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Melyssa Evans

Cooking Level: Intermediate

Living In: Missouri City, Texas, USA

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Reviewed: Jul. 9, 2007

This is a very tender cake, & has a good crumb.

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CHERYLS1

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Reviewed: Feb. 27, 2007

We enjoyed this, nice with a glass of milk or a cup of coffee. I did add a tsp of vanilla to the batter and double the topping/filling as sugggested-even so the cake was a bit bland. Not sure if I would make again.

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Suzy S.

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2007

Really good despite my mistake. I put all the topping in the middle by accident. I did add a little almond extract and will probably add some vanilla next time as it was a wee bit bland. But overall easy and delicious.

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WENDYG25

Cooking Level: Expert

Home Town: Montevideo, Minnesota, USA

Living In: Willmar, Minnesota, USA

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Reviewed: Feb. 3, 2007

Wow! Takes some time to mix but well worth the effort. I used brown sugar for the center/top and upped the amount to 1/3 cup. Used 1/2 for the middle layer and added toasted chopped pecans to the top along with about 1/4 stick of cold butter cut sliced and cut into quarters over the entire thing. When the butter melted and folded back into the cake there formed a very nice roll of the sugar, cinnamon down into the cake surface. This was a MUCH prettier and tasty presentation. Thanks Terri for a classic coffee cake!

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RAINBOWELP

Cooking Level: Expert

Home Town: South Bend, Indiana, USA

Living In: El Paso, Texas, USA

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Reviewed: Nov. 22, 2006

Definitely a coffee "cake" rather than a coffee "bread". This easy-to-make recipe yields a wonderfully tender pastry that is a bit lacking in flavor. I will definitely make it again but add some fruit (blueberries) or nuts (toasted almonds + almond extract) to enhance the flavor. This recipe could also be used in a shortcake-type role with fresh fruit and a dollop of cream.

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DICKSIELEE

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Reviewed: Aug. 28, 2006

I made this with a few modifications (only because of what I did/didn't have on hand). I used 1/4 c. shortening and 1/4 c. margarine instead of all shortening; I used dark brown sugar instead of light brown sugar for the filling; and I added some pecan pieces to the brown sugar mixture. This was really quite yummy-licious. So yummy-licious in fact, that I ate the entire thing myself, piece by piece by piece, within 24 hours!

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DOLCEGIRL

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Reviewed: Aug. 26, 2006

This coffee cake was moist, mildly sweet, and had a beautiful crumb texture. I've already made this several times and have made it a "regular" on the weekend breakfast menu. I sometimes put in some fruit in the middle layer, with a little cinnamon and brown sugar, then put the remaining cinnamon mixture on top with some pecans.

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OTTOS2

Cooking Level: Expert

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Reviewed: Aug. 6, 2006

This was great! It raised well and had a tender crumb. I substituted brown sugar for the topping and must confess.....doubled the topping! Thank you Terri, for posting a tasty and economical recipe!

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Rose

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Reviewed: Apr. 9, 2006

This was very easy to make and very tasty, however I think that brown sugar would be better for the cinnamon sugar mix that is put on top and in between the layers. I would also add a few toasted nuts to the topping to make it extra yummy. Overall, a winner!

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brownie

Cooking Level: Expert

Home Town: Apex, North Carolina, USA

Living In: Pittsboro, North Carolina, USA

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Reviewed: Sep. 26, 2005

I made this yesterday and only have 2 pieces left. I doubled the recipe and put it in a 9 x 13 pan. I added margarine instead of the shortening. I did not put in half of the batter first I spay coated the pan and put all of the batter in. Then I generously shook the cinnamon and sugar mixture over the top. I also took a knife and made swirly movements till it was all the way through the batter then I shook more cinnamon sugar on top. This was liked by all the boys as well as Hubby and I. I will definitely make this again. Thanks Terri for the good recipe.

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