By katie in the UP on April 13, 2005
Photo by PanNan
Photo by PanNan
"I don't know where I got this recipe from, but every time I make it..someone wants the recipe!! Thought I'd post it, so I would have it for my cookbook!"
Serving Size: 1 (99 g)
Servings Per Recipe: 12
"I've made this twice. Both time I substituted blackberries for blueberries (because that's what we have growing right now). It is definitely important to cream the butter and sugar for a few minutes! The first time I just hand mixed them together for about a minute. The cake came out dry. The second time I made it I used a hand-held mixer and creamed the butter and sugar for about 4 minutes. The cake turned out much lighter and was not as dry. I also added some orange zest, which added a nice complementary flavor. I made this in a bundt pan. I added about half the batter, then the struesal topping, and then the remaining batter. Delicious! I will make this again."
"This was sooo good!! I used a bundt pan sprayed lightly with Pam and dusted with flour. It came out so pretty, I did dust some powder sugar on top. Since I used this pan the (scrumptous) topping was on the bottom, next time I may put the topping in first. Thank you for posting, This is a keeper!"
"Great coffee cake! To bake it for my family in a 13 x 9 pan, I increased all ingredients by 1 1/2, and I added a splash of vanilla & almond to the batter. It baked at 375 for about 40 min."
"Very good! We use a lot of natural sweeteners, so I substituted 2/3 c. of pure maple sugar for 3/4 c. of sugar, otherwise followed the recipe the same. Turned out great. Thanks for sharing!"
"I loved this! Made as written, down to the springform pan. I now have a strawberry & a blueberry coffee cake recipe. No need to look any further! I was worried because my batter come out so thick but it turned out beautiful. Mine took 1 hour to bake."
"Great coffecake :) Notes, I added 1 tsp vanilla to the batter, next time, I might add 1 cup sugar, instead of 3/4 cup, if blueberries are not naturally sweet. Topping was awesome, loved the smell and the crunchiness. My cake took 40 mins, if I had left it a couple mins longer it would've burnt the topping. I do recommend to check at the 40 mins mark. Thank you Katie"
"Okay, I used this recipe but I added just a few things to make it better and WOW this coffee cake is TO DIE FOR. 1. skipped the extra tablespoons of milk and used 3 tablespoons sour cream 2. used 1/2 cup sugar and 1/3 cup brown sugar/organic turbine sugar instead of 3/4 cup sugar 3. Added 1 teaspoon vanilla, 2 teaspoons of cinnamon and a pinch of nutmeg to the batter"
"I have made this a few times now. (I have one in the oven right now). It is sooooo yummy. Family and friends always gobble it right up. I add a little bit of vanilla extract to it and also a little bit more milk than it calls for. The batter always seems a little thick. Overall it is a wonderful recipe."
"A new favorite. Easy to make and very tasty, does take longer to bake. Did not add pecans. Granddaughter allergic"
"Fantastic coffee cake!!! Light and fluffy and just plain good. Easily converted to gluten free using my favorite gluten free flour - Gluten Free Mama's Almond Blend. Thanks for posting Katie!"
"My kids are loving this coffee cake! It is moist and delicious. The only change I made was to add a splash of vanilla. I also didn't think it needed the extra dusting of powdered sugar; it was delicious on its own. This would be a great coffee cake to take to a breakfast or brunch as it is pretty as well as delicious!"
"I made this today with frozen blueberrys, it was out of site, THIS IS A KEEPER IN MY HOUSE. 5 stars here..."
"Amazing! Used walnuts instead of pecans. This is exactly what I was craving and a great way to use seasonal fruit. Thank you!"
"YUM! I've made many a coffee cake in my day, and this one is delish. I was a dummy and tried to make it in a cake pan. Overflow! I added a little vanilla to the recipe, which besides the overflow (my fault) it is fantastic!"
"good coffee cake. I followed the recipe except used splenda for white and brown sugar.I will make this again using reg sugar."
"I made this last nite and it was AWESOME!!!! I did double the batch and used a 9x13 dish. I too put in 1 & 1/2 teaspoon of vanilla which took it over the top!! It took mine about 45 minutes to bake. Family went nuts over this and it is definitely a keeper!! Thanks for the recipe!!"
"looking forward to trying this again in the summertime with fresh blueberries - i added a teaspoon of vanilla extract and used a bundt pan but otherwise followed the recipe exactly."