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I love making coffee cakes on the weekends and couldn't resist the nice photo! I was short on flour and had to use 1 & 1/2 cups of cake flour (plus 3 tbs- to equal all-purpose) with half cup all-purpose. I did use just a pinch of allspice and it adds a nice flavor to the topping. I also couldn't find the bottom to my spring form pan and baked in a bundt pan. This worked out perfectly and I cut the cooled cake directly from the pan (instead of flipping over) so I wouldn't lose any precious topping crumbs. My son and husband especially loved this. It IS worth using the larger amount of butter than I usually put in coffee cakes. It really made this a terrific butter cake and I will definitely make again. Thanks Pepina Rae, for posting! Roxygirl

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Roxygirl in Colorado November 01, 2007

delicious cake, was gone in minutes..only problem was that it was way to samll for the 10" tin, needed a smaller one, and still wasnt that high. Thanks

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becki in Israel January 02, 2006
Old-Fashioned Crumb Cake