Reviewed: Aug. 3, 2007

Excellent recipe. Cake came out light and delicious. I used non fat plain yogurt instead of sour cream. That was the only change I made. The batter spreads easily with a metal spatula. It may not seem like enough batter when you're spreading it - but it is. Thanks for a great recipe!

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21 users found this review helpful

Reviewer:

BONS77

Cooking Level: Intermediate

Home Town: New York, New York, USA

Reviewed: Jul. 20, 2007

This recipe is SO GOOD that it was great even when I reduced the calories by using fat-free sour cream and Splenda instead of sugar! My family loved it!

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1 user found this review helpful

Reviewer:

druschuy

Reviewed: Jul. 12, 2007

I baked this in a stoneware 9x13 and just used cooking spray, no flour. Pieces came out beautifully. My batter was also sticky but no fear, the cake also came out wonderfully moist. To spread the batter evenly in the bottom of pan, I just dipped the back of my spoon in a little flour each time I spread it. For the 2nd layer of batter on top of the peaches, I just plopped dollups of batter all over; it spread together very nicely. I used fresh peaches which were very juicy. I was worried it would be messy (too wet) but the cake batter cooked everything evenly together. I didn't modify any of the ingredients and comments I received from coworkers were 1) wasn't sweet at all, perfect flavor; 2) very moist; 3) very delicious. Definitely a KEEPER! One of which I'll be making again SOON!

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37 users found this review helpful

Reviewer:

MONIMONIWI

Reviewed: Jul. 10, 2007

This one is a keeper! I used egg substitute and measured for 3 eggs instead of 2. Like another reviewer I also used plain yogurt instead of sour cream. Also only used 3/4 cup sugar in the batter. Cake turned out very soft and plenty sweet. Yummy!

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Reviewer:

NachoMama

Reviewed: Apr. 9, 2007

I made this cake with one can of peaches in juice, which was all I had. By mistake, instead of mixing the pecans , peaches, and butter, I first poured on the butter, than the peaches, and then topped with nuts. This recipe actually worked splendidly, though next time I will follow the recipe more closely. I think canned peaches though work just fine. Here in AZ, it is hard to find good quality peaches.

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Reviewer:

Aimee

Reviewed: Nov. 11, 2006

I baked in a 11 x 7 pan so that the cake layers would spread easier; only had to bake it 10 minutes longer

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1 user found this review helpful

Reviewer:

Louise

Reviewed: Oct. 8, 2006

Excellent and easy. I used plain yogurt instead of sour cream, and a combination of peaches and mangoes, both frozen. Got lots of compliments! Thanks!

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5 users found this review helpful

Reviewer:

Jenny W

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: Sep. 12, 2006

There's enough batter; it's just a little hard to manipulate. When I make it again, I will add the nuts after I've cut in the butter. Fabulous.

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7 users found this review helpful

Reviewer:

Carol M.

Reviewed: Aug. 17, 2006

Loved it! my first time attempting to make it and it turned out. I think I overdid the topping a little, reading the reviews on making more lead me to over compensate. It still turned out great and the kids liked it to. I am ready to make more coffee cake.

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Reviewer:

outerspacey

Home Town: Traverse City, Michigan, USA

Living In: Grand Rapids, Michigan, USA

Reviewed: Jul. 2, 2006

I was worried that about the batter being insufficient, but it turned out well. I did not notice it being gooey at all. It is probably the amount of peaches used, since I only used about 3 cups. The leftovers I placed right in the Fridge and I enjoyed it the second day as well. I will make more topping for next time.

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