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Reviewed: May 11, 2008

This coffee cake was lovely but because of my allergy i dropped peanuts but it still tasted fantastic

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hannah

	Cooking Level: Intermediate
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Reviewed: Nov. 28, 2007

I made this for my husband to take to work for a going away function and it was a huge hit. Very easy to make, tastes very yummy too!!! :)

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I made this for my boyfriend who loves coffee cake, i did increase the flour and decrease the milk each by only about 1/4 cup, this cake was delicious and stayed moist and fresh for several days!! I will make this again!

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CHARLEENC


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Reviewed: Feb. 19, 2006

I expected to LOVE this cake...and was underwhelmed. The flavor was okay, but something about using peanuts kind of ruined it for me. There are so many great coffee cakes out there. This isn't one of them!

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Jane

	Cooking Level: Expert Home Town: Whitefish Bay, Wisconsin, USA Living In: Mount Vernon, Washington, USA
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Reviewed: Jan. 23, 2006

Very good. I made it the day prior, based on other reviewers stating that it was very moist even a day or two after prep. So moist, that it did crumble a bit when handled (oven temp/ingredients/baking time were right on). I may increase the flour / decrease the milk a little next time to firm it up just a bit more. I also substituted pre-crushed toffee bits (usually in the baking aisle by the chocolate chips) instead of crushing the bars, and substituted chopped pecans for the peanuts. Personal preference. Pecans just seem to have a sweeter flavor to them, and I think lend themselves well to a baked dessert recipe. I can't imagine this being bad with any kind of nut, however. Except pine nuts ;-). Mmmmm.......mmmmmmmm........toffee.

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j

	Cooking Level: Expert
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Reviewed: Nov. 28, 2005

Excellent recipe! This is so good the first day, but is sooooo much better the next day and stays moist for several days. I used packaged toffee bits to avoid breaking up the candy bars. We prefer the bits w/o chocolate for this recipe. We love this recipe and people with whom we've shared the cake beg us to make it again and again.

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A. FRIEND

	Cooking Level: Expert Home Town: Cave Springs, Arkansas, USA Living In: Springdale, Arkansas, USA
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Reviewed: Nov. 12, 2005

This is an excellent recipe. Everyone at work just loved this. Next time I make this I will substitute peanuts for macadamia nuts. I bet you could use almonds or pecans. This is very good.

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ammewells


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Reviewed: May 11, 2005

I served this at a ladies luncheon and everyone finished their serving and commented they liked it. I didn't have toffee bars but had toffee chips and chocolate chips. I used 6 oz of toffee chips and about 1/4 cup or less of chocolate chips. My husband said it was okay but I keep catching him snitching the leftovers.

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THEFAMILYCHEF

	Cooking Level: Expert Home Town: Cincinnati, Ohio, USA Living In: Novi, Michigan, USA
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Reviewed: Feb. 24, 2004

Thank you V, for sharing this recipe; one of the faves. I used buttermilk (tender) and pecans instead, and increased butter to 8 tbs (1 stick = 125g); made my own toffee choc bar. Added more vanilla flavour. I've even made this with less nuts and toffee which went into the mix instead of as streusel topping, yum yum. Oh and only 1 cup scant brown sugar, with the toffee it is just enough sweetness. This is for those who likes lots of buttery nutty tasty cake.

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Sereneblue

	Cooking Level: Expert
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Reviewed: Jul. 16, 2003

This is one of the best coffee cakes that I have baked. I have made the recipe 3 times in the past week. Once for my husband and myself, and twice to take to an outing of women golfers. Everyone loved it. Very easy, except for "smashing" the toffee bars...that required a little more effort.

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PHYLLIS642


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