Reviewed: Apr. 16, 2012

This was so yummy! I did make a few small changes-I subbed applesause for the oil and sour cream for the yogurt (I didn't have any yogurt) and I used about half whole wheat flour. I also doubled the topping. It was moist and delicious and the whole family loved it! I will make this again!

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

Reviewer:

VTmom

Cooking Level: Intermediate

Reviewed: Apr. 10, 2012

Very moist coffee cake. A bit too sweet for my taste, and I cut back the 2/3 cup sugar to less than half, since there is also sugar in the topping. The raisins add to the sweetness, as well. I did substitute 1/4 cup wheat flour for 1/4 cup of AP and used 1/4 cup Canola oil, 1/4 cup applesauce. By mistake, I put ALL the "topping" in the middle, so there was no topping. Dusted it with a little powdered sugar. Baked about 28 minutes.

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

Reviewer:

Dmseck

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Rialto, California, USA

Reviewed: Mar. 31, 2012

This is an AMAZING recipe. I totally agree that this recipe doesn't need to be changed unless you are changing it for personal reasons. Like we have a walnut allergy in the family and so we changed the nuts to sliced almonds. So easy and SOOOOO yummy!!

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

Reviewer:

Bethface

Reviewed: Oct. 22, 2011

Oh how I love easy and great tasting cakes. This one does not need any changes - perfect texture if followed exactly as written. A reviewer ran into problems because they substituted applesauce for eggs - needs the eggs. You can substitute applesauce for PART of the oil and that would work.

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

Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: May 15, 2011

These were good. I only had greek yogurt on hand, and that worked just fine. My 3-year-old also enthusiastically but mistakenly added the topping to the batter itself. They were still tasty even with the topping mixed in. I also left out the raisins/dried fruit (just not in the mood) and walnuts (we're just not fans of nuts). Made them as muffins instead of in the pan, and they easily made 12 muffins (not just 9). Making it as described above, I calculate 221 calories per muffin - not too bad.

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

Reviewer:

JULLUM

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

Reviewed: Aug. 5, 2010

I was looking for recipes with yogurt so that I wouldn't have to throw out the 32 oz container of yogurt sitting in my fridge. Your recipe looked like a winner to me. I baked it today even though I ran out of white flour (substituted 1/2 Cup whole wheat), just barely had enough vanilla extract, and used 1/8 teas. salt because I'm watching my salt intake. It came out fantastic! The swirl somehow made my cake have a dark square on top surrounded by a light square along the edges. It was so pretty and unique. I probably couldn't do it again if I tried. I didn't have a 9" square pan and instead used an 8". I didn't have to change the baking time - it was perfect. Thanks!

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

Reviewer:

marcybaker

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Jul. 21, 2009

My only alteration I did to this recipe was I used golden raisins, and boiled them first to plump them up a bit. That's an old secret of my mom's when using raisins in a recipe. Boyfriend cannot stand raisins, so I just cut him a piece of this and handed it to him without a word-he asked what the fruit was and I said currants *grins*! He liked it until he spotted the raisin box (dumb me). He said he'd really like it without the raisins, and my housemate ate a good portion of it too!

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

Reviewer:

SUEHOWIE

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Seattle, Washington, USA

Reviewed: May 5, 2009

Great taste and easy to make. Kinda fell apart though.

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

Reviewer:

veggiegreengirl

Cooking Level: Intermediate

Reviewed: Nov. 27, 2008

Delicious! I used pecans for the nut topping and replaced most of the all purpose flour with rye flour (wheat intollerance). Next time I might make it with apples, I loved it and so did my family.

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