Reviewer:

Jodi

Cooking Level: Intermediate

Home Town: La Center, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tapring

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 4, 2007

This worked well in a 9 x 9 pan. It's just plain delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Farm Wife

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 13, 2007

This is a brilliant coffee cake. I used whole wheat flour instead of white. I also use 1/3 to 1/2 cup of honey instead of the sugar, and decreased the amount of sour cream to make up for the increased moistness from the honey. The topping is too sweet for my family's taste, so I create replace the sugars with a smaller amount of honey or maple and use flour to make the mixture crumble.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Valerie

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 30, 2007

I used fat free sour cream and walnuts instead of pecans and it turned out really well. I wasn't sure if it would since the batter was so thick and sticky. It was very hard to spread into the pan ('pour' is definitely not the word for it). very moist and tasty!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

AMEE16

Cooking Level: Intermediate

Home Town: Portage, Indiana, USA

Living In: Valparaiso, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 10, 2007

The batter is a little thick, but it came out very moist and delicious -- I loved it!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Claire

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 7, 2007

This is a good basic coffee cake. The top layer was a little "fiddly", but using the technique that the prior reviewer recommends, it worked well. (I did smooth mine out the best I could on top before adding the sugar topping). The baking time was perfect for my oven. The guys at my husband's office devoured it all.

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

COOKIN LADY

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 17, 2007

I have been using this exact recipe for years. It is a favorite. The batter is quite thick. After spreading the first layer of batter in the pan and adding half the the sugar mixture, I drop the remaining batter in small dollops on top using a teaspoon. I don't try to smooth it out. Then I sprinkle on the remaining sugar mixture. This works well for me.

Was this review helpful? [ YES ]
34 users found this review helpful