Reviewed: Jun. 24, 2011

Super yummy... could hardly keep my finger out of the badder! Didn't have a bundt pan, but wanted something a little more special than a 9X13, so I used a muffin pan. I cut little squares of foil (nothing fancy) to put at the bottom of each muffin cup, then sprayed with vegetable cooking spray, and they came out great! Just be careful not to over fill (2/3 full is perfect), and wait till they are cool before turning out. Yummy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

bosselm

Reviewed: Jun. 23, 2011

Fantastic! The best coffee cake I have ever made. Made extra topping.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CHERYL

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Concord, California, USA

Reviewed: Jun. 21, 2011

This cake is amazing. I cooked it for 50 minutes in a bundt pan. It fell and stuck to the pan, BUT, because of the brown sugar, I was able to scrape out the stuck on stuff and restick it to the cake beautifully. I simply cut the cake and put on a serving platter and nobody suspected the cake fell while cooking. When I first cut in to it, it appeard as thought it wasn't done, but after sitting for about 30 minutes, the textured changed and was so delicious. I will definitely make this again! I do believe it fell because of the pecan/sugar mix I put in the center, but nobody suspected a thing and it got rave reviews.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jan

Reviewed: Jun. 20, 2011

This coffee cake is amazing! I made it for our family and everyone loved it. Things I changed, double the topping, putting 1/3 in the middle and 2/3 on top. Also used light sour cream and it came out great.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

abbey1026

Reviewed: Jun. 19, 2011

The results of this recipe was very good. The cake was moist and light. I used about 1.5 cups of chopped Pecans and almost 1.5 teaspoons because my family really likes both of those ingredients. I'll make this Coffee Cake several more times for my co-workers and family. Enjoy, Walt

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

w3leon

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Reviewed: Jun. 14, 2011

I made this coffee cake twice. Both times it came out awful. The batter rose up over the pecan mixture. The first one came out of the pan.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

chester

Reviewed: Jun. 4, 2011

Very Very Tasty. The only modifications that I made was that I added a teaspoon of almond extract and reduced the sugar in the bater portion to 1 1/4 instead of using 1 1/2. I also doubled the topping and added two tablespoons of flour to it(this was suggested by a previous reviewer) so that it would not sink into the cake. I will be making this again to bring in to work. Thanks for a great recipe.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

youngmomof2

Cooking Level: Beginning

Reviewed: Jun. 1, 2011

I substituted peach yogurt for the sour cream - the recipe is so moist, and the hint of peach was delicious and unique. Got rave reviews when I served it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

S Nunes

Cooking Level: Intermediate

Living In: Ft Campbell, Kentucky, USA

Reviewed: May 29, 2011

This was really good. I didn't have any pecans so I subbed almonds, and thought that was delicioius. The cake itself was quite dense, but at the same time sort of had a light taste to it. My family loved this and it was gone the day it was made. Will definatly make this again.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Emma's Cookhouse

Cooking Level: Expert

Reviewed: May 25, 2011

Very easy to make. Super moist. It is quite sweet so you may want to cut back on the sugar a little. I added cinnamon and nutmeg to the batter. I had problems with my topping sinking into the cake so I added 2T flour to the topping, baked the cake for 20 mins first, then added the topping. Baked 40 mins total. Turned out perfect. I made one with pecans and one without. Both were delish! This is a keeper.

Was this review helpful? [ YES ]
3 users found this review helpful