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!

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12 users found this review helpful

Reviewer:

Peach822

Cooking Level: Intermediate

Living In: Fernandina Beach, Florida, USA

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.

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Reviewer:

MARCELLE2

Cooking Level: Intermediate

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!

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2 users found this review helpful

Reviewer:

BYRDK

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!

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7 users found this review helpful

Reviewer:

DESERTGIRL1

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!!

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29 users found this review helpful

Reviewer:

BabaEva

Cooking Level: Expert

Reviewed: May 10, 2003

I made these into muffins, baking for 20 minutes. They were wonderful and simple to make!

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39 users found this review helpful

Reviewer:

JMGINGRICH

Reviewed: Apr. 6, 2003

Next time i will use less cinnamon.

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1 user found this review helpful

Reviewer:

ILIANITA

Reviewed: Apr. 5, 2003

An enormous hit at my family brunch. I found that the "toothpick test" didn't work to test for doneness- I baked the cake about 10 minutes too long and should have removed it from the oven at 55 or 60 minutes. Even still, the cake was delicious and I received many compliments.

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3 users found this review helpful

Reviewer:

CONNSHIRE

Reviewed: Mar. 7, 2003

This coffee cake was great! I did make some changes though: instead of using 2 cups white sugar, I used 1 cup white & 1 cup brown. I then used light sour cream and I doubled the streusel topping. On the topping I used brown sugar instead of white. I made mine in a 9 x 13 pan and it baked for about 45 min. My family loved it, thanks Mary!

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Reviewer:

GATERJEN

Reviewed: Mar. 2, 2003

This was great! I had tried another similar recipe on the site, and this was better -- filled the entire pan better and was moister. I used 1 Tbsp. cinnamon and only 1/2 cup nuts.

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2 users found this review helpful