Fantastic! I made this as written, but baked it in a 9" springform pan. It made a beautiful presentation, and the glaze drizzled on top gave it that extra YUM! Thanks :)
I made this recipe on 6/8/11 for the "June Is Baked Goods Month" event in the Photo Forum.The recipe,except for the glaze was made exactly as it was written. Bake time was " right on the money ".At first I thought the amount of streusel ingredients were going to be too much,but it was perfect.The light sweetness of the cake part blended perfectly with the topping. This will be made again. Thank you for taking time to post and, " Keep Smiling :) "
This is a wonderful coffee cake recipe and exactly what I was looking for! I made it before church on Sunday and it was still warm when my family devored it afterward. I omitted the icing too and it was perfectly sweet without it. I will definitely make this for my family again.
We loved everything about this coffee cake. The cake is moist and has a large crumb, and the struesel has a nice crunch to it. It's become a regular in our house. I have never drizzled it with icing as it seems sweet enough as is. Thanks for posting!
This is a delicious recipe, but the cake definitely needs to be in the oven for 35 minutes - not 25. Taken out at 25 mins, allowed to cool for 15 mins and it was still near to liquid in the middle - very disappointing considering i was timing my whole brunch based on when this would be done and pushing it 10 mins and 10 more cooling minutes made my hungry guests a little put off (hangry husband and 2 year old lol)
I never completely follow a recipe, I just use it as a guide. I added 2 extremely ripe (black) bananas and a cup of blueberries. I didn't do layers and only put the streusel on top. Had to add a little extra flour and bake a few mins longer. Turned out and tastes great
This is identical to a recipe my mother had that I had been making since I was nine! I had not made it in years and then was lucky enough to find it on this sight. This is one of the easiest and best coffeecakes I have ever had and I have always received rave reviews whenever I took it anywhere.
Fantastic! Also, very easy to make and quick in and out. the topping is generous and delicious. Thanks a bunch for sharing!
Not a bad recipe- however, the instructions left a little to be desired. They say to pour the mixture into a pan. Unfortunately it isn't possible to pour the mixture as it is more of a dough than it is a batter. This is fine except that putting the second half of batter over the streusel isn't possible without clumping and sliding everything around while you are pushing the doughy batter into the pan. Everything else seems acceptable about the recipe. Just take note.
This is a delicious recipe. I've made a particular sour cream coffee cake on special occasions for close to 35 years, but I actually think I like this one a bit more; and this one's a little easier to make! My son told me he liked this one even better, and he loves my tried and true recipe--so that's saying something! Because my other recipe has chopped pecans in the streusel, I knew I couldn't leave that out. I added ~3/4-1 cup chopped pecans to the streusel, and it was perfect. Like others mentioned, I found it wasn't close to done at 25 minutes; I had to bake it for about 40 minutes. I did not drizzle the cake with icing. Like my other recipe, I could sprinkle with confectioner's sugar after it cools; but I didn't do that this time. Someone else mentioned that this coffee cake has a nice crumb, and I agree and think that might be partially why I like it a little better than my other recipe. In fact, I think I'll make it again today! Why save it for just a special occasion?!