Reviewed: Oct. 19, 2009

This was very good. I added about an 1/8 of a teaspoon of freshly grated nutmeg to the cake batter to give it a more traditional flavor. I also combined equal parts of splenda and dark brown sugar to give it a more complex flavor for the topping. Will definitely make again soon. YUMMY!

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mauigirl

Cooking Level: Expert

Home Town: Olympia, Washington, USA

Living In: Lahaina, Hawaii, USA

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Reviewed: Jun. 3, 2009

I made this for a diabetic friend. I found the cake to be lacking in flavor, but my friend thought they were to die for. I definitely liked them better warmed up. When cold they seemed to crumble a lot.

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Jules

Cooking Level: Intermediate

Home Town: Leyden, Massachusetts, USA

Living In: East Greenbush, New York, USA

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Reviewed: May 1, 2009

As a gastric bypass patient, I'm always looking for sugar-free or low sugar recipes to try for my sweet tooth. Unless you do a splenda-sugar free maple syrup blend for the topping (rather than the splenda brown sugar), this isn't really sugar free enough. It was delicious though, I do recommend eating it warm. Even hubby liked it and he's usually not a fan of my sugar free treat attempts.

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Jenne

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Reviewed: Apr. 20, 2009

very good cake, but a little too sweet. i'd drop half of the sweetener next time, but i will make it again. especially once blueberry season hits.

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CHEYENNE

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Reviewed: Apr. 2, 2009

Try this recipe with a bag of frozen mixed berries. It's great (but chop up the big berries before you put them in). I used Splenda brown sugar blend. In moderation, a diabetic can easily enjoy this cake. Absolutely wonderful.

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Jenn

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Reviewed: Feb. 24, 2009

Marion made this for our brunch and we all liked it alot. Very good sugar free coffee cake.

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cndysc

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Feb. 23, 2009

This was not good. We could not eat it. I used frozen berries and the batter was too stiff.

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NoraV

Cooking Level: Intermediate

Home Town: Lexington, North Carolina, USA

Living In: Franklin, Virginia, USA

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Reviewed: Feb. 21, 2009

Yum Yum Yum.....Absolutely yummy!!!

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violetroar

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Reviewed: Feb. 16, 2009

Very good! Only thing I added was 1/2 teaspoon of salt and used regular sugar.

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Noor

Cooking Level: Expert

Home Town: Richmond, Virginia, USA

Living In: Sharjah, Sharjah, United Arab Emirates

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Reviewed: Feb. 15, 2009

This is great but you state that it has 44.7 grams of carbs and that is what mosst of us diabetics can have for one meal. I can have 45 so I would have to just it that for a whole meal. Now we know why it taste so good.

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Lois

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Reviewed: Jan. 28, 2009

Yummy!! I could not find the type of brown sugar called for so I used the splenda type. However, it is 1/2 real sugar...so I scaled down the topping quite a bit. I only used 1/2 cup of the splenda brown sugar and added enough flour and butter to make it crumbly, I still used 2 teaspoons cinnamon though. For us it was plenty of topping. This is a yummy "almost" sugar free cake made with the splenda brown sugar. Thanks for another great recipe!!

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luv2shop

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Reviewed: Jan. 24, 2009

This was my first attempt at cooking with a sugar subsitute - my father-in-law is diabetic. I wasn't hoping for much, honestly, but it turned out really well! It was a little more dense than a traditional coffee cake, but the flavor was great and everyone loved it.

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Kristen

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Reviewed: Dec. 26, 2008

I made this for friends who are diabetic, and it's the best reduced-sugar cake I have tried making so far. Splenda cakes tend to be rather dense, but this one was fluffier. It's not as fluffy as a cake that uses regular sugar, but it's definitely fluffier than any other Splenda cake I have tried making. I made it during the summer, so I had fresh blueberries that were in season. For the topping, I used Splenda Brown Sugar blend (which contains some real brown sugar, so it's not sugar-free). Instead of one full teaspoon of vanilla, I used 1/2 teaspoon of vanilla and 1/2 teaspoon of almond extract. I know from experience that this combination works really well to bring out the taste of blueberries. The recipe yielded two 6" round cake pans. I would definitely make this recipe again. Thanks :)

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sushibox

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Reviewed: Dec. 23, 2008

I made this my mom, who can't have sugar. She adore this coffee cake. Definitely will make again.

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Calia

Cooking Level: Intermediate

Home Town: Kelowna, British Columbia, Canada

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Reviewed: Nov. 26, 2008

This is so easy and it is AWESOME!! I highly recommend it to anyone that is craving something sweet or wants to impress the in-laws!!

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Charlotte

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Nov. 23, 2008

I was a little skeptical about these,as I am not a fan of artificial sweeteners,but my dad is a diabetic so I thought I would give them a try. They we SO good,you really couldn't even tell it wasen't made with real sugar.Kind of tasted like a cross between cake and a scone(but not as dry as a scone).For anyone looking for a sugar free recipe,this one is definitely worth making!

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tracyd

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Sep. 3, 2008

I love this recipe! The only tip I would pass along is that it seems there is too much butter in the topping mix. I have had to add flour to get the right consistancy. I have made it both with Splenda and regular sugar and both times it was a huge hit!

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emmalita

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Reviewed: Aug. 8, 2008

I was diagnosed with pre diabetes just recently and was missing dessert, and we had just gone and picked fresh blueberries, so I was looking for a sugar free recipe when I came across this one. I am SOOO glad I found this it is absolutely AWESOME!!!! My other half is not diabetic and also thoroughly enjoyed this!!! I used blueberries that we had frozen and had to cook it for about 10 min longer. I will be recommending this to all people I know who are on low or no sugar diets!

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rachela219

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Reviewed: Jun. 24, 2008

This was soo good for being very low in sugar. I love sweets but I don't need all of the sugar I get from them. I did use whole wheat flour for the cake and both white and brown Splenda. I turned out great. Still very moist even with the wheat flour.

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Tia

Cooking Level: Expert

Home Town: Morton, Illinois, USA

Living In: Peoria, Illinois, USA

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Reviewed: Jun. 3, 2008

I'd give this one 10 stars if I could. My husband cannot have sugar so we both went insane for this moist luscious treat. I used frozen blueberries and only sprayed my pan with non-stick spray. No extra added time used and came out, as my youngest daughter likes to say: PERFECTO!

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