Reviewed: Jan. 20, 2013

Really good and not dry at all! I used 1/2C. organic cane sugar in the bottom part plus lemon zest and juice instead of extract and butter instead of shortening. I only used one egg in the top part. I also mixed the top part in the food processor to get it really nice and creamy. FYI the bottom batter was VERY thick and difficult to mix with a handheld mixer.

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Reviewer:

Danielle

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Reviewed: Dec. 10, 2012

use orange zest instead of extract

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Reviewer:

MyBlusweetart

Reviewed: Sep. 10, 2012

I change a little blueberries for strawberries and shortening for butter. Perfect, Perfect I loved. This is what I taking about cheese.

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Reviewer:

aleja

Cooking Level: Intermediate

Living In: State College, Pennsylvania, USA

Reviewed: Sep. 6, 2012

Not a family favourite. I liked them.

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Reviewer:

tcimarie

Reviewed: Jun. 25, 2012

I've made this easy-to-make desert twice now. I like it because its not to sweet and doesn't have a bunch of flavors competing for your taste buds. The second time I made it, I served it warm with a scoop of french vanilla ice cream topped with fresh macerated blueberries.

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Reviewer:

ZimoInBox

Cooking Level: Beginning

Living In: Chicago, Illinois, USA

Reviewed: Mar. 26, 2012

This is a very tasty cake. I give it 4 starts because it is a bit too sweet for my taste. I followed the instructions except for the shortening, I used unsalted butter instead. I plan to make it again but I will use 1/4 c sugar and add increase the ricotta amount.

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Reviewer:

Flori

Reviewed: Mar. 24, 2012

made these today....tasted like danish. Great flavour.

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Reviewer:

BramptonMommyof2

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

Living In: Brampton, Ontario, Canada

Reviewed: Mar. 6, 2012

These were delish. I only had a cup of ricotta left and used what I had. It worked out fine. The texture was moist. The blueberries did not sink and overall taste was worth making again. Oops almost forgot, I used the juice of one fresh lemon instead of the lemon extract. Maybe that helped giving it 5 stars!

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Reviewer:

NainInCandia

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Candia, New Hampshire, USA

Reviewed: Feb. 27, 2012

Very good coffeecake that is not too sweet. I followed the ingredients expect I did not have lemon extract so I added a little lemon oil only a drop and a little dried lemon zest. It was perfect. Will make again.

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