By Marg (CaymanDesigns) on May 25, 2004
Photo by Marg (CaymanDesigns)
Photo by Marg (CaymanDesigns)
"This is one of my family's favorite coffeecakes. The original recipe called for 3/4 cup evaporate milk with 1 Tbls. lemon juice in it and it was very good. However, using the sour cream and milk makes it even better. It is so moist and tender and delicious you will have to eat seconds! Works well for company or to give as a gift too. I always prepare it on Saturday night for Sunday morning. Just cover lightly with a towel."
Serving Size: 1 (180 g)
Servings Per Recipe: 8
"After reading a previous review I was tempted to go with 1/2 brown sugar but made as is and decided this is a keeper and I wouldn't change a thing! Thanks! :)"
"Really tasty! I used the original recipe (with evaporated milk and lemon juice) because that's what I had on hand. This was a unique dish- sort of a cake, sort of a pie. I served it for brunch, but I think it would also make a nice dessert."
"This was so very very good. I subed out the flour with sweetened rice flour for my GF nephew and it tasted so good the non GF friends were eating it. I added a teaspoon cinnimon and 1/2 tea nutmeg to the dry mix just to add some more flavor. It worked! I also made this with flour and it rised higher than the GF one so it needed another can of cherry pie filling to keep moist and cherryfull."
"This was very tasty! I made it for church fellowship time and came home with just 2 pieces left (I cut it into 14 pieces not 8 so it would go further.) Everyone raved over it and I had a request for the recipe too. I used dark cherry pie filling (everyone thought it was blueberry it was so dark LOL), light sour cream, and skim milk. Thanks for the recipe Marg! You've helped to further my reputation as a great baker! :)"
"What a great looking coffee cake...took this to work and got rave reviews"
"This was excellent!! I just had to make this when I saw the pic in the photo forum. Easy to make, tastes great and looks pretty stunning!! I did substitute the cherries for frozen blueberries, which I simmered in a sugar syrup. Next time I'll try it with the cherries."
"I wasn't sure how to rate this -- I served it to company and it was beautiful; looked like it came from a bakery and they loved it, but personally, I think it was missing a few things which I'll try adding when I make it again. I plan to use 1/2 cup white sugar and 1/2 cup brown, put in 1 tsp. or so vanilla extract and about 1/2 tsp. of salt or so. I think that will make this cake out really great. I did love how easy the recipe was - reserving some of the 'batter' elminated the need to make a crumb topping. And I mixed the entire recipe in one bowl! "
"I severed this to company we had on there weekend and they rated it as 3.5.It looked beautiful but it just lacked flavor. sorry"
"Sorry but this one does not hit the mark --it needs something (more sugar, brown sugar, more flavoring) I don't know but this was a waste of time and ingredients. And it does take some time. I did not change a thing and followed directions to the letter so what went wrong??"
"Amazing!! This cake is truly beautiful. I made one with Raspberry filling and one with Cherry filling. This is a must to bake! I followed the recipe and it really is delicious. I hope everyone tries this recipe."
"Delicious! My son and I were craving a coffee cake and this was perfect!"
"Just lovely - thanks for posting!"
"This is really delicious! I made as directed, the only substitute being using no-fat milk and adding some additional almonds to the topping. I found the crust dough to the a bit sticky, so I dipped my fingers into a bit of flour to make the spreading into the spring-form pan a touch easier. I love using cherry pie filling! It seems everything I make using it turns out great! Thanks for the wonderful recipe, Marg!"
"We loved this! Very easy to make and taste like a crumb cake that you would get at a Bakery.This is a keeper, Thanks!"
"I used light filling/sour cream. My husband loved this recipe. The cooking time was perfect."
"This was absolutely wonderful, kind of a cherry cake/pie/cobbler combination. Needless to say, it was a real hit in our house!"
"I've made this using plain fat-free yogurt as a substitute for the sour cream. We love this cake:)"