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The amount of butter in this recipe is more than I have ever used in a single recipe. So much in fact I felt guilty serving it to my friends, let alone eating it. I used half the butter it called for in the crumble and I added more nuts and some flour to the crumble and I think it came out pretty well. Overall this cake tasted very good but I will not be making it again as it is just way too much butter for me.

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lunderdork March 06, 2013

very tasty with lots of nice cinnamon flavor and topping. it's nice and moist - could be due to the 3+ sticks of butter!! i used a tube pan, but would like to try it in a 9 x 13 next time.

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patticakes November 22, 2003

I made this coffee cake on my diet's cheat day. It is absolutely delicious. I almost cried knowing that I cannot make another cake until my next cheat day.LOL It is moist with just the right amount of sweetness. I substituted toasted walnuts for the pecans since that is what I had on hand and I just know it will be even more fabulous with the pecans next time. I also used light sour cream and doubled the syrup recipe. This would make a perfect dessert for a potluck or brunch. This is going to be my go-to coffee cake recipe from now on. Thank you spatchcock for posting this scrumptious winner.

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SandySparkles January 12, 2013

This is pretty good; the cake is so moist! Fairly fast and easy to make, however I think I would prefer it with my own recipe for streusel topping instead of the syrup and the recipe's topping. The syrup seemed like it mostly wanted to just sink to the bottom of the cake, especially in any spots where there was a bit more of it. And the topping just kind of melted and baked into the cake - I prefer a streusel topping to stay on top and be a little crunchy and crumbly. Overall it's not bad though and I'm glad I tried it. I'll make the cake part of the recipe again for sure.

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Feisty Redhead June 01, 2009

I loved this recipe. I needed to make it for a coffee concert and so I used the large chaffing dish to prepare the cake in. Oh how wonderful the recipe truly is. I simple made two batched per large pan. Excellent and everyone loved it.

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JULIE K. December 04, 2007

Really good! Just to be daring, I did 1 cup brown sugar, instead of white. Absolutely love the cinnamon syrup that swirls throughout! Thanks for posting!

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Me & Mr. Jones March 06, 2006

Meow! You are right! This is an incredible coffee cake! I made it this morning for breakfast. It is so moist and flavorful, just the right distribution of streusel topping and cinnamon swirl in the cake. I also loved the addition of the pecans in the topping. I used my food processor for combining the steusel topping and pulsed it a couple times instead of using my pastry cutter. I used your suggested 10" tube pan (I used Baker's Joy to prepare pan) and in my oven, this cake took exactly 48 minutes to bake. Thanks for a delightful breakfast, Meow! I'll be snacking on it all day ; )

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Bev January 22, 2005
Cinnamon Swirl Coffee Cake