The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Sep. 26, 2009
Great cake! I took mine out of the oven a bit too early because I was worried it was going to get burnt or dry, but it turned out a little goey on the inside. That's my only complaint.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Sep. 22, 2009
Excellent and very easy! Only change i did is i put olive oil instead of butter and whole wheat flour also instead of cream I put 1/2 of milk,i think it is healthy version! Also i baked it longer for about hour and 35 min. Thanks
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The reviewer gave this recipe 2 stars. This recipe averages a 4.33 star rating.
Reviewed: Aug. 10, 2009
I have no idea what went wrong. used the 10 inch bundt pan as instructed and others that said the cake overflowed, same happened to me :( the top browned to a crunch, took it out of the oven before it became too browned, cooled it a bit, and the insides were mostly raw. what part wasn't all goo, tasted great. what a shame
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Cooking Level: Intermediate

Living In: Stanford, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Aug. 7, 2009
reminds me of my grandmother's coffee cake when i was a kid.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.33 star rating.
Reviewed: Jun. 27, 2009
This was a dense cake. I kinda figured with all the flour. Not sweet enough and you really should double the streusel. Not nearly enough. I added milk to help thin it out, but I guess not enough. I like when I find a good recipe and have to make modifications for my own preference. This one needs modifications just to good. Didn't care for this and I know I won't be making this again.
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Photo by Southern-Girl

Cooking Level: Expert

Home Town: Cleveland, Mississippi, USA
Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jun. 18, 2009
I made this cake and brought it to work and it was such a HUGE it! It came out so high and it was scrumptiousdillisious! I did change sugar to 1 cup white/1 cup brown and I think that made a big difference. I also double the streusel recipe for more effect in the cake! What an effect it was! I added flour to the streusel mix to give it more of a crunch! Delicious! The cake was so tasty and yummy! So many people complimented me on that cake! Thanks for such a wonderful recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jun. 8, 2009
i will try it . i think it will be great
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: May 17, 2009
This was exactly like my grandmother made. Huge hit among a family of finniky eaters.
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Photo by LaceyShea

Cooking Level: Intermediate

Home Town: San Angelo, Texas, USA
Living In: Lubbock, Texas, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.33 star rating.
Reviewed: Apr. 26, 2009
I did not have good luck with this recipe. There wasn't enough streusel in the middle for my taste, and the nuts burned on top. It overflowed my bundt pan and I had to bake it ~15 minutes longer (1 hr and 15 min). Consequently it turned out dry on the outside. I won't be trying this one again.
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Cooking Level: Expert

Living In: Minnetonka, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Apr. 12, 2009
I LOVED this cake. It was incredible with a cup of tea, coffee, or even a big glass of milk.
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Photo by Maria

Cooking Level: Intermediate

Home Town: Hazleton, Pennsylvania, USA
Living In: Paris, Île-De-France, France

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Mar. 20, 2009
followed the recipe to the letter & it was perfect! Made several to give the neighbors over the holidays & got rave reviews!! Its easy to look like an excellent baker with recipes like this!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
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Reviewed: Mar. 15, 2009
Wonderfully moist coffee cake! I halved the recipe and substituted l/4 cup of deu leuce (caramel) flavored coffee creamer in place of l/4 cup of the sour cream since I was short on the sour cream. I added l/2 teaspoon of mapleine flavoring along with the vanilla.
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Photo by ANGELFROMHEAVEN

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA
Living In: Maplewood, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Dec. 9, 2008
This was great!! I did cook it longer than stated but it was fine. A lot of reviews had trouble with overflow but i baked in a Pampered Chef stoneware bundt and didn't have trouble. It did up over the center but still not a problem. I also had no trouble with the cake popping out. I sprayed bundt with Bakers Joy. Next time I will double the "streussel" topping and add more to the middle and then mix butter with sugar/cinn. mixture for the topping, (which of course is actually the top!!!) This was easy to make and was very tastey! I will make again adding different things like apples or different nut combos or chocolate chip. Raspberries and chocolate sound good! Hmmmmm.......... gotta go bake!
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.33 star rating.
Reviewed: Nov. 30, 2008
I always use an oven thermometer, and have many years of baking experience, yet this did not work out! The outside of the Bundt (10" size) was looking a little overcooked at 42 minutes, so I removed it and let it sit in the pan on a cooling rack for 30 min. When I removed it from the pan (came out nicely), the entire center of the cake literally OOZED out. The flavor of the ccoked area was nice, but there just seemed to be toooo much cake batter, even though the pan was the correct size... I did use a silicone Bundt pan, so maybe that's why?? I will probably not waste my time trying this recipe again until I buy another (metal) pan or just make muffins.
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Cooking Level: Expert

Home Town: Athens, New York, USA
Living In: Bethel, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Nov. 25, 2008
I got distracted while making this cake and stirred everything together - no layers. I was disappointed until I tasted it and others asked me for the recipe. I added another 1/2 the streusel and added two apples, diced; baked in a 9x13 and added a little icing drizzel. No left-overs!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Sep. 20, 2008
perfect. didn't change a thing. my coworkers raved about it.
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Photo by holly3211

Cooking Level: Expert

Home Town: Mound, Minnesota, USA
Living In: Green Bay, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Sep. 14, 2008
Very Moist really good
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Aug. 14, 2008
This recipe is great! I have made it several times and have gotten nothing but compliments, and requests for the recipe!
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Photo by Rachel

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Aug. 11, 2008
This was good but not as moist as I would have liked it. Also not enough "crumb" for my liking. I'm a sweet freak though.
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Photo by MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 9, 2008
I made this for a birthday celebration and everyone loved it! I did substitute brown sugar for the streusel as suggested by others. Great recipe, will definitely bake again!
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