13 Reviews

These are so tender and tasty!! I doubled the batch and got 18 cakes. I used Cake Flour Substitute since I didn't have any cake flour and it worked great. I put all the dry ingredients in a bowl and mixed them with a whisk instead of sifting them together. The only thing I would recommend is, make sure you combine the sugar and cinnamon before adding the pecans. I store my pecans in the freezer so all the cinnamon stuck to them rather than mixing with the sugar when I put all three ingredients together. We still loved them but it did make the pecans a bit 'strong'. An excellent recipe! Thanks Karen!

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Marg (CaymanDesigns) March 23, 2007

These are delightful! I just love coffee cake so this recipe was right up my alley. I added a few raisins to some of the muffins, and that is a nice addition too. I got 10 muffins out of this. Thanks for the recipe!

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mums the word December 15, 2013

My dh was over the moon Karen, he was in heaven. Best mini coffee cake, he has ever had. These little gems were moist and tender, with a lovely crumb and flavor. Thanks for sharing a new family favorite. The coffee cakes were quick and easy to make. I made half the recipe and ended up with 6 lovely treats.

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Baby Kato December 13, 2013

WOW! I had saved this recipe FOREVER & this am broke it out... What a FABULOUS crumbcake! I did add 1t vanilla extract to the mix but otherwise made as directed (using good old Armour lard LOL - we keep it for pastry & seasoning our pans). The texture & taste is just like the little coffee cakes we used to get as kids from a local bakery. Next time I'll stir in a few raisins for fun. This is going into the "Make for House Guests" cookbook too! Thank you Karen =^..^=!

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Buster's friend October 16, 2010

These are terrific! Just the perfect thing for us. I cut the recipe in half since there is only the two of us. Perfect, perfect, perfect. This is actually the second time I've made these. The first time I tried substituting applesauce for the shortening. What a disaster. They were dense, and weighed a ton. Needless to say they ended up in the can. Because of all the wonderful reviews, I decided to try them again, sticking to the recipe this time, and well......you already know how they turned out. These will be a regular thing in my house. Thanks for the wonderful recipe. Obviously, some things simply shouldn't be changed. Thanks Karen.

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Diana #2 April 17, 2007

These were easy to make and perfect for our family.....serving size portions always work best for us. Otherwise goodies just disappear! I made 8 of these coffee cakes, but should have stretched it to another one or two, because they rose quite a bit and overran my muffin cups. These were enjoyed by all!

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Ms*Bindy February 09, 2006

ABSOLUTELY GREAT! I had not had a day these weren't in our home, in TWO WEEKS. I did adjust this recipe as I repeatedly made it. (1) I use 1/3 cup.of milk; (2) I replaced the Lard with 2/3 cup of Butter, but added 1- tablespoon also; and last I added 1/2 Tablespoon of the topping IN the batter. as well as on top. Your AWESOME recipe inspired me to get a little creative and I Thank You VERY MUCH! No Pecans and my wife is now addicted to these Coffee Cakes.

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litricia March 20, 2015

These were very wonderful old-fashioned coffee cakes. Substantial, but light. The texture is wonderful--not too light and airy, but not heavy. Great. Simple with ingredients that one usually has on-hand. This will become a family favorite quickly, I'm sure. As they say here in Portuguese, Beleza!

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Barbara in southern Brasil June 21, 2010

Sorry, this recipe didn't quite work out for me. I was dissappointed in the flavor, didn't taste like coffeecake, it was a little bland :(

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Cristina Barry September 29, 2007

These were enjoyed this morning. I used a cake flour substitute. I was low on milk and used a mix of half and half and water. Thanks, Karen, for posting.

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Roxygirl in Colorado August 28, 2007
Individual Coffee Cakes