Reviewed: Jan. 22, 2012

Super simple ans tasty!!

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Reviewer:

KatG

Reviewed: Nov. 19, 2011

Delicious. Instructions are a bit confusing, but it turned out wonderfully. Soft and moist with a crunchy exterior. I took the cake out 14 minutes early and it was perfect; keep an eye on it!

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Reviewer:

Bpunky

Reviewed: Mar. 19, 2010

Looked and tasted divine, especially with applesauce, but WAY too time consuming. I enjoyed it, and so did my family, and after the 4 1/2 hours I spent, they better have enjoyed it!

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Reviewer:

zanykaney

Reviewed: Feb. 11, 2010

Excellent! I wasn't sure how dipping and rolling the balls in butter and cinnamon/sugar was going to work out, but it was great. It eliminated the dry, tasteless bottom half, which is a common problem with other coffee cakes. My cake turned out more like a cinnamon bread that was moist and flavorful all the way through, with a crunchy top. Because I like to use different flours, I substituted 1 c almond flour and 1/2 c whole wheat flour for 1 1/2 c all-purpose flour. Like other reviewers, I found that I needed to add more all-purpose flour to make the dough stiff enough to knead. I think using the Bundt pan is important -- I used a regular 9" pan, and the middle of my cake fell a bit.

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Reviewer:

SLADAMSCA

Reviewed: Dec. 24, 2009

Fantastic.

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Reviewer:

VeggieGirl

Reviewed: Oct. 29, 2009

Not enough flour, very sticky to deal with, and took too long to make (hours), not the kind of coffee cake I'm used to dealing with but thought I'd try it. This is like a cinnamon bread, rather than cake. Also too much cinnamon for our taste. Overall, just felt like I'd wasted part of my day, maybe good for some, not for us.

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Reviewer:

Kaitlyn

Reviewed: Oct. 24, 2009

I love this recipe! I love the crunch, the taste, how fluffy, and how crumbly it is! It just a great recipe. I would have given it 5 stars but I think the recipe is a touch off somewhere. I added at least another 2 cups of flour, if not more, along the way to get it to a recipe I could at least touch and not be totally covered or it being like a batter. I,also, ended up using more sugar and cinnamon but we have a bit of a sweet tooth in the house. What was left over, I just mixed with the butter and poured over the top. Extra, crunchy goodness! LOL! I don't think this recipe is for the beginner baker though. It requires lots of time and patience, and sometimes, trial and error. This is a fantastic recipe! I wouldn't attempt it if you didn't have a lot of time to spare. It took me around 4 hours from start to finish. I knew going into it that it was going to take a while so I was prepared. It is well worth all the time you put into it! I will upload some pics.

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Reviewer:

twinstar

Cooking Level: Intermediate

Reviewed: Oct. 1, 2009

this is really good- however i did add almonds and choclolate chips to it- the family loved it!

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Reviewer:

starcafe

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Seattle, Washington, USA

Reviewed: Sep. 30, 2009

Very good... reminds me of Starbucks crumb cake.

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Reviewer:

BrookeMT

Cooking Level: Intermediate

Reviewed: Sep. 19, 2009

So good! It is worth the wait. I started it by 3:00 and got dinner ready while it was rising. Had it for dessert and then enough left over for breakfast!!! YUM!

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