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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Reviewer:

Ashley B.

Cooking Level: Intermediate

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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

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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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Reviewer:

Sunshine

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Wolcottville, Indiana, USA

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Reviewed: May 11, 2005

This was easy to make! I realized that I forgot the cinnamon so that's why it tasted different. I baked it 5 minutes longer to make sure it was done and the bottom got a little tough. Will make this again.

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