Reviewed: Nov. 5, 2009

Absoutly amazing!! I baked it in a 10" springform pan for about 40 minutes and it turned out INCREDIBLE! Can't wait to take it to lunch with the girls :D

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DENISEK83

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Reviewed: Nov. 3, 2009

I am only reviewing the streusel topping and icing. I used these with the Quick Coffee Cake submitted by Stephanie from this site. I loved the topping and so did my Hubby! I mixed it throughout the cake and on top. I am saving this for sure.

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LuVBellBoyzX4

Cooking Level: Expert

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Reviewed: Oct. 30, 2009

This was a very good moist cake. I don't think it will last long in my house. Thank you for a nice recipe.

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Hummingbird1st

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Reviewed: Oct. 13, 2009

Very Delicious! This is the first coffee cake I have ever made and it turned out fantastic. My husband helped by reading the directions while I mixed everything up;I did make a boo boo while mixing the ingredients, however, it still turned out great :) This is absolutely a keeper. Thanks for sharing!

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kirkzgirl

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Reviewed: Oct. 9, 2009

very moist. I would make this again.

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Amy

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Graham, North Carolina, USA

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Reviewed: Apr. 26, 2009

Nice and moist, delicious streusel. I would make this again. I followed the recipe exactly and it came out just beautifully.

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kopcat

Cooking Level: Expert

Living In: Minnetonka, Minnesota, USA

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Reviewed: Feb. 23, 2009

I would use less butter in the topping next time. I used the recommended amount and it turned out very thick and was unable to spread it over the uncooked batter. I ended up mixing it slightly into the batter. Wasn't the best result but it worked. Also used a little more powdered sugar in the icing so it turned out thicker and sat better on the cake.

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danelraps

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Reviewed: Jan. 23, 2009

I made this for Easter Brunch, it was really good, but not as moist as I would of like it.

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Sally Rogers

Cooking Level: Intermediate

Home Town: Holbrook, Massachusetts, USA

Living In: Brockton, Massachusetts, USA

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Reviewed: Dec. 8, 2008

This cake was a big hit. It was gone in two seconds. Very easy to put together. A must have at all occasions!!

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LJ65

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Oct. 3, 2008

To me this was very dense. I like the usual crumbly coffee cake, and I'm thinking maybe there should only be 2 eggs in here rather than 3. It was a bit too heavy for my liking. I did reduce the sugar to 1/2 cup and it was enough. Also, I added a pinch of salt. I skipped the icing part. I just did a bit of conf. sugar with milk for a lighter icing. I don't think I will make this again, as it's just too heavy of a cake for my family. It's very sweet and rich.

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TRUDY

Cooking Level: Expert

Home Town: Naples, Florida, USA

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Reviewed: Aug. 25, 2008

This cake was very good! It was moist and delicious! I skipped the icing since it was sweet enough with the streusel in the cake and on top. Will definitely make again!

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ThirstyGirl

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Reviewed: Jul. 16, 2008

I made this for a brunch yesterday. I just loved it, the ladies loved it and my husband too! I did make some changes though: I lessened the sugar to 1/2 cup, I used whole wheat flour, and used walnuts instead of pecans. I was a little bit concerned the dough was too thick, but after reading other reviews I was reassured it would come out just fine, and so it did! You could also lessen the sugar calories by substituting the white sugar for Agave Nectar. But beware Agave Nectar's Sweeter than sugar so remember this rule: 1 cup sugar = 2/3 cup Agave Nectar. Enjoy!

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MauiTaylor

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Reviewed: May 14, 2008

This was pretty good. After trying several coffe cake recipes, this is by far the best. I used a dark bundt pan so as one reviewer commented to watch the baking time I did only have to bake for 35 minutes. I left the nuts out due to nut allergy in the family, but everything else the same. Will make again.

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DEEREMEL

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Reviewed: May 4, 2008

Absolutely delicious! I will be making this often! I baked it in a 13 by 9 pan for exactly 33 minutes. I reduced the sugar in the cake to 1/2 cup and used walnuts instead of pecans because that is all that I had. No need to double the crumbs, there were plenty, and the cake was very moist! Oh and I skipped the glaze altogether. Really no need for the extra sugar!

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Lynnje

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Reviewed: Jan. 28, 2008

This was a great cake. When i started to make it i thought the batter was a bit thick but it came out just great. It got eaten up immediatly. Definatly making it again.

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ChristinaMasalha

Cooking Level: Beginning

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Reviewed: Oct. 26, 2007

Excellent! Followed recipe exactly except I added chocolate chips. It was delicious. My dad has already requested it for Christmas morning.

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kas

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Reviewed: Oct. 13, 2007

Excellent recipe! This was a hit at a woman's breakfast I took it to. The streusel topping was amazing, and I have made that by itself a few times, to use in quick cinnamon roles. The icing turned out terrible though, but that could have been my mistake...

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mamahosh

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Reviewed: Aug. 30, 2007

Delicious! This will definitely be my "go-to" coffee cake recipe. I loved the filling. This is even great without the glaze.

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LoveTo Bake

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Reviewed: Aug. 16, 2007

This was verrrry good! I made it in a 9X13 pan. The batter was a little thick and I was a little worried but it came out wonderfully.

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MARIO1

Cooking Level: Expert

Home Town: Abilene, Texas, USA

Living In: Early, Texas, USA

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Reviewed: Jul. 15, 2007

You can't go wrong with this recipe. It is perfect, though a bit sweet. Next time we will reduce both sugar amounts as the drizzle topping is also total sweetness. Perfect dinner dessert and morning leftover!

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