Reviewed: May 10, 2012

Excellent base recipe!!! Made 3 substitutions because of limited ingredients/preferred flavour and it still worked, so quite forgiving! I used 3 large egg whites fluffed up folded in after mixing everything. I also used 1/2 sour cream and 1/2 yoghurt as I ran out but it was still really yum. I didn't add pineapple, as I wanted a lemon-coconut cake - I added 1/3 c toasted coconut into the batter and the zest of 4 lemons. The only issue is that it was a bit too sweet, so with pineapple it would certainly have been to sweet. MOIST and baked up a treat!

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Reviewer:

rgej

Reviewed: Apr. 30, 2012

This was so nice. Made it exactly as written and it turned out perfectly!

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Reviewer:

mickdee

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Cooking Level: Intermediate

Home Town: Yardley, Pennsylvania, USA

Living In: West Bloomfield, Michigan, USA

Reviewed: Apr. 7, 2012

This is good, not as great as I had hoped for. Very light....just not alot of flavor.

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Reviewer:

KELLIB1

Reviewed: Jan. 25, 2012

This is a delightful little coffee cake and one I would certainly make again! I followed the recipe as written with the exception of using a 9” springform pan. In doing so, my cake was taller than if I’d used the 9” square pan, and I was happy with the result. This produced a mildly flavored, moist and tender cake. The topping was perfectly crispy and a nice contrast to the cake itself! I didn’t have any problem with the topping getting overly browned, but just in case, I did place a sheet of foil over the top the last 10 minutes of baking time. I did have to bake mine about 5-10 minutes longer than indicated. Loved this one! Thank you Alisha!

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Reviewer:

bellepepper

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Jan. 15, 2012

wow very good !!!!

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Reviewer:

perchman74

Cooking Level: Intermediate

Home Town: Indian Rocks Beach, Florida, USA

Reviewed: Nov. 5, 2011

Made this for a church gathering. Rave reviews! Highly recommend it!

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Reviewer:

JenK

Cooking Level: Expert

Home Town: Elwood, Nebraska, USA

Living In: Yutan, Nebraska, USA

Reviewed: Oct. 23, 2011

I made this cake and carried to breakfast gathering and got lots of compliments. It was not a personal favorite but having made three recipes to serve, and hearing many positive comments, I would say it was a hit. I followed the directions and had no problems. Very easy recipe to make. It is a good basic recipe that can be adjusted to individual tastes.

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Reviewer:

silvergal

Cooking Level: Expert

Home Town: Maysville, Georgia, USA

Reviewed: Aug. 21, 2011

I was very disappointed with this one, while it was super moist and smelled so good baking it didnt have much taste and VERY little sweetness. I will try it again and adjust a bit see what happens. It does have potential.

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Reviewer:

Valali

Cooking Level: Intermediate

Home Town: Stockton, California, USA

Living In: Lincoln, California, USA

Reviewed: Aug. 16, 2011

I had sour cream and half a can of pineapple to use up so did an ingredient search and came up with this wonderful cake. I did end up being a bit short on the sour cream so used 1/4 cup of yoghurt as well. I don't have a 9x9 pan so using the cake pan conversion chart on this site, I baked it in a loaf pan. This meant it took about 10 minutes extra to cook. My daughter just appeared in the kitchen looking for another slice, so thanks for the wonderful recipe Alisha.

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Reviewer:

KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

Reviewed: Aug. 10, 2011

The cake was definitely moist. However, I followed the directions exactly and I felt that the cake had an eggy taste. It was definitely well-mixed so I'm not sure what the problem was.

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