Reviewed: Jul. 30, 2008

Delicious,I cooked like 6 times in 2 weeks!

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sugarmami

Cooking Level: Intermediate

Living In: Lincolnton, North Carolina, USA

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Reviewed: Jul. 25, 2008

Coffee Cake is supposed to be very sweet and this coffee cake wasn't sweet at all.

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Onefishtwofishdeadfishnewfish

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Reviewed: Jun. 12, 2008

This was delicious and so moist. I substituted Splenda for the sugar and I ended up baking in an 8 x 8 pan instead of a 13 x 9 pan. There did not seem to be enough batter otherwise. Thanks

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LESLEYfromWI

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Reviewed: May 30, 2008

I felt the batter wasn't sufficient for a 13 x 9 and ended up using a smaller square pan. Perhaps that's why one reviewer used spoonfuls on the top because they also didn't have enough batter. Otherwise the recipe mixed up easily.

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judi0044

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Reviewed: May 25, 2008

This cake was a big hit with my family. Personally, I found it a bit dry, but it was excellent with a glass of milk and some whipped cream on top. I didn't have pecans, so I substituted 1/2 cup of chopped sweetened coconut into the crumble mix instead. I also used light sour cream and sugar cinnamon. Next time, I may add in some apples or mixed berries as well for some extra flavour.

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kpenn

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Windsor, Ontario, Canada

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Reviewed: May 19, 2008

Excellent! I didn't have any pecans on hand, so I chopped two apples (even left the peel on). I mixed the apples with the 'topping' ingredients. I then layered the batter and topping. It was awesome! I will definately make this again. Oh, by the way...it took a couple of days for my family to finish it and it stayed moist and yummy until it was gone. Everyone loved it.

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Lynna_Maria

Cooking Level: Expert

Home Town: Arcade, New York, USA

Living In: Lindale, Texas, USA

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Reviewed: May 11, 2008

Everyone at work liked this recipe. I drizzled 2 T. of melted butter over the top before baking.

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Shannon

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Reviewed: Apr. 12, 2008

This was very easy to prepare, and good. Next time I would increase the topping, and maybe mix it with melted butter.

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Kim

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Reviewed: Apr. 3, 2008

GREAT! I've tried other sour cream coffee cake recipes and they were dry. This coffee cake was really moist! I doubled (maybe tripled) the topping so there would be lots in the middle and plenty on top. I had a hard time spreading the top layer of batter as other reviewers mentioned, but just smoothed it the best I could and it still turned out great! I'll be making this for my in-laws next week! :)

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Samantha

Cooking Level: Intermediate

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Reviewed: Apr. 3, 2008

Good recipe. However, I think a 13x9 pan is too big. Next time I will make it in a 7x11. And I agree with the person who said to put more than 1/2 in the middle. I think it would be better to put all of it in the middle. The top was too dry. The only way I changed the recipe was to use 1 cup spelt flour to replace 1 cup of all-purpose flour. That worked well.

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Ruth

Cooking Level: Expert

Living In: Milton, Wisconsin, USA

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Reviewed: Mar. 13, 2008

This will be my new official sour cream coffee cake recipe, I just love it!

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Cassondra

Cooking Level: Expert

Home Town: Mountain Lake, Minnesota, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Mar. 2, 2008

This cake is delicious! I had some 10 minutes after it came out of the oven, and it was delicious... Moist and sweet! I substituted a small amount of butter in favour of more sour cream, used walnuts instead of pecans (they were on hand) and I would suggest putting more than half of the topping in the middle section, purely because it makes the cake a bit easier to eat. :)

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J.Huggett

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

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Reviewed: Feb. 25, 2008

My family really enjoys this coffee cake and it gone the same day that I make it!

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Brendajean

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Reviewed: Feb. 4, 2008

This was a big hit at my house. Quick and easy.

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Cath in Georgia

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2008

A perfect cake, moist and delicious. I have made variations by spreading a few spoonfuls of boysenberry preserves between layers of batter, and also by skipping the filling entirely and adding 1/4 cup of cocoa powder to the batter. YUM!

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Kara Shallenberg

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Reviewed: Jan. 23, 2008

This coffee cake recipe is another example of "less is more" and "the simpler the better." This is a classic, no frills recipe that, because of the sour cream and butter, I knew would be likable before I even tried it. Still, I wanted to play around with it, so I sandwiched a can of peach pie filling in between the layers, keeping everything else the same, and it was just delicious.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jan. 20, 2008

Very moist and delicious. Doubled the topping and used walnuts.

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GRINGORN

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Reviewed: Jan. 18, 2008

This recipe is AWESOME! Ive made this a few times for breakfast/brunch get togethers but I leave out the pecans because I am alleric to them. I have also used apple pir filling and spread it on top of the cinnamon sugar filling before spreading the remaining cake on top. It is SO good!

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Jenn

Cooking Level: Expert

Living In: Gasport, New York, USA

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Reviewed: Dec. 16, 2007

This recipe was fast and easy! Perfect the first try.

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Jodi

Cooking Level: Intermediate

Home Town: La Center, Washington, USA

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Reviewed: Nov. 8, 2007

Yummy! I mixed in some melted butter to the streusel mixture before sprinkling it on so it would be nice and moist. The family's been eating it all day!

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