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Showing 1-3 of 3
By * Pamela *
on April 28, 2007
This was a great coffee cake! I checked it after 40 minutes and it still need the full hour before it was baked fully. The bottom layer did not come out when I flipped the cake over, so I scraped it out and placed it on top. It did n;t look as pretty but still tasted good!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 04, 2007
I liked this recipe but found that the bottom "caramel" didnt come out sticky enough... Im thinking next time I make it I will pour the caramel bottom over the top of the cake instead...people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 31, 2006
Excellent coffee cake easy and tasty. Made almost exactly as written but did not have vanilla yogurt so subbed sourcream with about 1 tsp. of vanilla stirred in. I baked for 40 minutes but really could have used 45 or 50 as the bottom layer middle was still very gooey but we just cut that part off and ate it any way. The middle layer of cinnamon, butter and sugar is very thick as I made it in a 9 inch springform pan. If you like it rich leave it as is or you might halve the filling or double the batter but you will need a larger pan. Spray the pan very well as the lovely carmel layer wants to stick. All and all a very pleasy delicious desert or breakfast. Thank you for the great recipe.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (144 g)
Servings Per Recipe: 9