Reviewed: Mar. 27, 2006

I don't know what went wrong with this recipe, I followed it exactly, with the exception of using only 16oz of sour cream, which was a little bit less than 2 cups. The batter tasted great, it came out very, very thick. I checked the cake every 5 minutes from 45 to 60 minutes, I was still getting liquid on the butterknife at 45, 50 & 55 minutes. When we ate it, it was dry. The sugar, cinnamon and nut mix did not bake into the cake at all. The nuts on the top burned and the sugar poured off when I removed the cake from the bundt pan. Should it have been mixed with some melted butter? I was very dissapointed and embarrased to have served this to my husband's co-workers!

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

Reviewer:

Theresa

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

Reviewed: Jan. 15, 2006

Absolutely fabulous. This is a GREAT coffee cake. Even better when its cool.

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

Reviewer:

sourfleed

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

Reviewed: Jan. 10, 2006

Took over 60 minutes to bake and the batter was overflowing--too much for one bundt pan. I was truly disappointed-it is dry and doesn't have a lot of flavor.

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

Reviewer:

Lori D.

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

Reviewed: Jan. 1, 2006

This was good, but I thought it was a tad dry, not as moist as I thought it should be.

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

Reviewer:

JAHLERS

Cooking Level: Intermediate

Home Town: Brandt, South Dakota, USA

Living In: Leonard, North Dakota, USA

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

Reviewed: Dec. 8, 2005

Awesome recipe! My boyfriend has been asking me to make coffee cake for months, so I found this one a few days ago and tried it last night. It came out amazing. It did rise a little above the bundt pan (by about 2 inches) but all the more for us to eat. Thanks!

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

Reviewer:

EQUINAS82

Cooking Level: Intermediate

Home Town: Whittier, California, USA

Living In: Sparks, Nevada, USA

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

Reviewed: Nov. 28, 2005

This does indeed make a lot of batter, and that is the problem. I followed directions exactly (I did not increase the topping and I thought there was enough) and the cake was dry on the outside and underdone in the middle. The cake is very good about halfway towards the center opening but that is not exactly what I wanted. My solution is to make half and bake it in a smaller, rectalgular pan. My oven is brand new and the thermomater is perfect so it is the cake in this case.

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

Reviewer:

Nancy Liedel

Cooking Level: Expert

Home Town: Grand Haven, Michigan, USA

Living In: Ann Arbor, Michigan, USA

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

Reviewed: Nov. 11, 2005

Took awhile but was worth it.

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

Reviewer:

B.Yates

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

Reviewed: Jun. 7, 2005

Fantastic coffee cake, moist and delicious! I made mine in a 9x13 pan (it was enormous, but didn't last long!). I used low fat sour cream 1/4 cup white sugar and a 1/4 cup brown sugar in the strusel and 1 Tbsp cinnamon. It cooked perfectly in 45min and made the house smell wonderful. I also added a vanilla glaze. Delicious!

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

Reviewer:

BOURDE3

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

Reviewed: Jan. 23, 2005

This was a huge dissapointment. I made the cake part and put it in a flat pan (instead of bundt) and then put on a homemade topping. My roommate and sister referred to it as a 'grandma cake'(the ones where you don't like it but have to eat it). I'll keep trying. Thanks anyways.

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

Reviewer:

appgirl34

Cooking Level: Intermediate

Living In: New York, New York, USA

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

Reviewed: Jan. 17, 2005

my husband loved it.

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

Reviewer:

LOVETOBAKE6

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

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

Reviewed: Oct. 1, 2004

I thought the cake was good. It took 60 minutes to fully bake. I would not put the cinnamon/nuts on top next time; they pretty much fall off. Next time I'll put all the streusel in the middle.

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

Reviewer:

Renee

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

Reviewed: Sep. 20, 2004

This was delicious. I cut the recipe down somewhat, and spread a layer of diced apple tossed with cinnamon and sugar in the middle. Fabulous! By the way, the apples definitely increase baking time.

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

Reviewer:

J9215

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

Reviewed: Sep. 14, 2004

This recipe is awesome. I substituted the white sugar in the streusel with brown sugar. Didn't have a Bundt tin so used a regular cake pan. Had no problems with the cooking time, cake sticking to the tin, or dryness. The cake turned out great! Might be nice as someone suggested with a drizzle of vanilla glaze. Thanks for the recipe!

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

Reviewer:

LUVZTOCOOK

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

Reviewed: Jul. 12, 2004

Absolutely delicious! I used pecans instead.

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

Reviewer:

SMILINGFORHIM

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

Reviewed: May 21, 2004

The flavor in this cake was really good. My only complaint is that it COMPLETELY FILLED my bundt pan, so it browned on the top & bottom way before the inside was done. It came out a little dry, but the inside was still a little soft. I will use this recipe again, but will have to either use less batter or a lower cooking time. My only other adjustment was adding brown sugar to the streusal and a glaze to the top.

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

Reviewer:

KTWhite

Cooking Level: Expert

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

Reviewed: Apr. 6, 2004

In an effort to lower the fat/carbs/calories a bit, I made several changes. Used 1 c Splenda and 1 c sugar, 1/2 c eggbeaters and 2 eggs, and only had 1/2 c light sour cream, so used that and 1 1/2 c nonfat plain yogurt. As suggested by other reviewers, I doubled the streusel filling and divided the batter into thirds so there was 2 rows of it running through. It needed to be baked for 65 minutes and was done perfectly. Let it cool for about 10 minutes and when I flipped the pan, it came right out. This makes one big bundt cake, but it is really good!

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

Reviewer:

Peach822

Cooking Level: Intermediate

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

Reviewed: Jan. 9, 2004

I was so excited to try this cake. Unfortunately like the other reviewer I cooked it 10 min too long. It was dripping on the bottom of my oven so even at 50 min i thought it wasn't cooked through so i over did it. It came out dry. I also agree with a few others it needed double the streudel. My bundt pan may have been a bit small too. I may have to try another recipe.

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

Reviewer:

MARCELLE2

Cooking Level: Intermediate

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

Reviewed: Dec. 28, 2003

THIS CAKE ROCKS!!! Makes an EXCELLENT and very large cake! I used a fancy bundt pan, and it broke when I flipped it...so I prepared a vanilla glaze for the top and sprinkled with cinnamon and sugar to make it more attracive...especially since it was my husband's birthday cake of choice :-) Next time I will use a regular bundt pan and turn it back over after flipping it out of the pan so that the cinnamon and nut topping is on TOP of the cake. Yummy, yummy, yummy...and it even passed the in-laws test!

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

Reviewer:

BYRDK

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

Reviewed: Dec. 26, 2003

Great recipe, except I had trouble getting the cake out of the pan even though I buttered and floured the pan beforehand. Also, I doubled the cinnamon and sugar mixture. I served this Christmas morning and everyone loved it. I will definitely make this again!

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

Reviewer:

DESERTGIRL1

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

Reviewed: Jun. 25, 2003

This is simply fabulous!!!!!!! I made another streusel coffee cake and saw this one recommended by a reviewer. Thank you! This is moist & delicious. It was gone in less then a day. I made extra cinnamon and sugar and put it in the middle of the cake. I like a big ribbon of streusel in the middle. I wish I could give this cake 6 stars. It deserves it. Thanks!!

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