By Bev on January 23, 2007
Photo by Calee
Photo by Calee
"This quick and delicious coffeecake comes from Cook's Illustrated Magazine. They suggest that to make this recipe even easier, to prepare the streusel ingredients and measure out the dry ingredients for the cake the night before."
Serving Size: 1 (221 g)
Servings Per Recipe: 8
"This is a good basic coffee cake, but a bit of an eggy texture for us. I think maybe I would reduce to 2 eggs next time? It baked up perfectly at 350 for 40 minutes. I used all buttermilk. I used a Pampered Chef 13X9 pan so it was plenty tall for this size of cake. Very easy to make."
"My favorite treat for weekends is a piece of coffee cake. I have several years of Cook's Illust. and am a big fan. I used 1 1/2 buttermilk/1/4 cup plain yogurt and chopped pecans. I baked in a glass pan (325). It took longer to bake than expected and I did have to cover the pan with foil the last 10 min. of baking because it was browning too fast, with a still gooey center. I think the glass pan made it much trickier to bake. I need to buy another metal pan and will use that next time. This recipe is nice because it is lower fat than their other crumb cake (I think that uses 10 tbs in the cake part and extra in the topping). Thanks Bev, for posting. Note: I just noticed the reviewer's photo and she used a glass pan, too. I am thinking that maybe she didn't reduce the temp and it cooked too fast, etc. Roxygirl"
"This did not bake up light for me. The sides bubbles over the streusel and so didn't have the intended effect. It tasted ok but a little thick."
"Outstanding coffeecake, I love the cinnamon flavor. I used buttermilk and walnuts. Bev your instructions were great, this coffecake bakes up very high and moist and light. Great idea to make the streusel the night before it does speed up the prep time. Thanks for a great treat."