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I made this over the weekend and just loved how simple it was! I cooked it in a bundt pan for 45 minutes. I will reduce the cooking time next time because it was a little too done, but we still ate all of it, it was so good! :) Thanks for sharing!
Unbelievably perfect coffee cake. Baked for me in 35 minutes. I used a non-stick spray instead of greasing and flouring and had no problems at all with sticking in the pan. Even doubled the recipe and made a 9x13" pan of the cake. I did add about a 1/2 tsp of cinnamon to the batter as we love that spice but outside of that followed the directions exclusively. My DD came home from school and dove right in! 5***** all the way for sure! Tagged in Chef Alphabet Soup game today. Keeper for my files.
Simplicity at it's best -- phenomenal taste for such minimal effort! My cake baked up in about 30 minutes with no problems. Although I greased and floured the pan, I had a little trouble with the cake sticking, so next time I will probably line the bottom with parchment/wax paper (who wants to waste a crumb of this divine cake?! ;)). Thank you so much for sharing your Nana's recipe; I will be making this again and again!
A delicious and moist coffee cake. I love that it's made in an 8- or 9-inch pan because it's just the right size. A definite keeper.
Very nice coffee cake. Made it in a little bundt pan and it looked very pretty. The batter was rather stiff but the cake was light when done. As we are not much for toppings I decided to put half batter in the pan, then sprinkle with the sugar/cinnamon and then add the rest of the batter. When eating the cake it gave a very nice surprise to find the sugar/cinnamon in the middle. Thanks for posting.
This makes a lovely coffee cake with a rich flavor that is *perfect* with coffee or tea. It's a cake that would be wonderful served with a fruit topping or Butter Pecan ice cream or...use your imagination. Very simple to make in just a few mins. My only suggestion would be to use a pan not any less that 9" and deep sides might be a good idea as it rises tall and light.
I made this cake for a quick dessert after dinner. I used sour milk because I realized I was out of sour cream. I baked it in a 9 inch pan, and had the rack one step above the center. My oven took 34 minutes in that size pan and moved up one slot. The topping was a sweet crunchy layer that topped the cake off better than ANY frosting I've ever had. This is old fashioned goodness at it's very best! I put a small scoop of vanilla ice cream over the warm cake for dessert, and it was out of this world! I sliced another piece this morning and reheated it about 15 seconds in the microwave, and it was just as delicious with coffee as it was with ice cream. It is the perfect size for our family of 4 to have twice, once for dessert and once for breakfast. This will become a regular at our house, and I will make it for my parents to have for breakfast when I visit them in Alabama. Thanks Parsley, for posting such a delicious and versatile recipe!