Okay, this one is a keeper! The only change I made was for the topping - 1/4 cup regular sugar and 1/4 cup dark brown sugar. And I used pecans instead of walnuts. It was the PERFECT coffeecake!!
Martha Stewart Member
Rating: Unrated
03/14/2015
This took much longer than 25-30 minutes. I had to bake it for 45 minutes. It was good nonetheless.
Martha Stewart Member
Rating: Unrated
07/16/2013
Perfect coffee cake recipe, came out amazing! The flavor is great, only change I will make next time is make about half more of the crumble topping and add it to the very top of the cake.
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Martha Stewart Member
Rating: Unrated
11/23/2011
This cake is delicious! Easy to make, and I brought some into work 4 days after baking and it was still fresh tasting. Now everyday I get asked to bring in more!
Martha Stewart Member
Rating: Unrated
06/02/2011
this coffee cake was so delicious!! i took it to my bf's work and everyone ate it all up!!! i want more NOW!!!
Martha Stewart Member
Rating: Unrated
10/26/2010
but where is the coffee?
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Martha Stewart Member
Rating: Unrated
04/10/2010
I absolutely loved this cake!i baked it several times and it was so good!Thank you for putting it up!
Martha Stewart Member
Rating: Unrated
07/24/2008
I mixed up the recipe by using yogurt instead of sour cream, wheat germ instead of walnuts, honey (just the batter) instead of white sugar, and whole white wheat flour. It was delicious and a little bit healthier. If you want to jazz it up a bit, drizzle espresso glaze on top (yum)!!!
Martha Stewart Member
Rating: Unrated
05/27/2008
Very delicious. This was a big hit with my family at Easter. I am adding this to my permanant collection.