Reviewed: Oct. 9, 2011

A little dry and just not good.

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Reviewed: May 30, 2011

I loved this cake so much! Very easy to make. I added half a tablespoon of vanilla extract and a little more butter flavored shortning! So far I have4 recieved 2 death threats if I do not make this cake again ;D

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chelseastoffers

Reviewed: Mar. 26, 2011

I WASNT SURE IF I WOULD LIKE THIS ...I MUST SAY EVERYONE WAS RIGHT THIS IS A HIT! I MADE THIS FOR A FRIEND WHOM IS GERMAN AND LOVES ALL THINGS GREMAN...HE WAS IN HEAVEN! ITS ONLY BEEN 2 DAYS SINCE I MADE THE FIRST ONE AND I HAVE ONE IN THE OVEN RIGHT NOW....I ADDED A TABLESPOON OR SO MORE MILK SINCE ALOT OF PEOPLE MENTIONED IT BEING DRY...MINE WAS PERFECT AND MOIST! KATHY CAPEZZUTO

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kathys kitchen

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Loxahatchee, Florida, USA

Reviewed: Mar. 24, 2011

I made this for our family's first Oktoberfest celebration and it was a HUGE hit! I will definitely make every year.

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Jamie A.

Living In: Firestone, Colorado, USA

Reviewed: Dec. 7, 2010

I took this to a pot luck gathering and it was a hit! I doubled the recipe to make thicker slices and used a 9x13 glass pan. I baked it for 30 minutes and it was perfect timing.

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kcottle

Home Town: Grand Prairie, Texas, USA

Living In: Arlington, Texas, USA

Reviewed: Dec. 2, 2010

This recipe is tasty but a bit on the dry side. I doubled the cake ingredients to get a thicker cake and used chopped walnuts in place of pecan. When doubling I used 1/4 c shortening and 1/4 cup margarine. I also cooked it for 35 mins since I doubled. Think I will try 30 mins next time and all margarine instead of shortening. UPDATE: Doubled recipe again but used 1/2 cup margarine (no shortening) and 1 tsp vanilla and baked it for 35 minutes. Came out less dry this time.

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Reviewed: Jul. 11, 2010

Yumm! I am losing this recipe because I cannot have it in my house. I could eat this every day.

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Karyn923

Reviewed: Jun. 22, 2009

Everyone loved this at Easter. I did not add the pecans though. I had to experiment with the topping to get the right consistency I was looking for that would be similar to the kuchen we used to get from a local bakery.

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Ashley B.

Cooking Level: Intermediate

Reviewed: Apr. 1, 2009

Just like mom use to make! I also left the cake in the oven for 2 minutes more and it was too long. The timing is perfect. I would just use a smaller pan so the cake will be thicker. This is the coffee cake that I had been looking for. Thank you!

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Anita Martin

Cooking Level: Intermediate

Reviewed: May 14, 2005

This recipe turned out great! I'll submit a photo if the picture turns out as well... Altered the recipe a bit though after reading the other reviews: Used butter flavored shortening (and a little extra) instead of plain ol' shortening; put in a little over a Tablespoon of cinnamon instead of 2 teaspoons... I think that the butter flavored shortening helped tone down any extra floury taste. I also had to cook it a little longer than suggested. Was a hit at work and at home... Even with the adjustments, would recommend eating with a favorite beverage on hand (mine turned out a tad bit dry the first time... second time, though, PERFECT!) Thank you!

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