I am thrilled to be the first one to review and photograph this wonderful recipe. What a treat it was to wake up, turn on the oven, pop in this coffee cake, and then have a house smelling like cinnamon. This is very easy to mix together the night before, and you won't be disappointed that you took the time to do it. This cake rose beautifully, the texture was very light and moist, and the taste was crazy good. The next time that I make this, I'm going to add some chopped apples just for a variation. Maridele, thanks for introducing me to your fabulous coffee cake recipe; going into my Favorites folder. Read More
This was an epic fail for me..... I tried to use a bunt pan and there was not the room that the cake needed to rise luckily I alway have a cookie sheet under everything also in my mixer the batter wasn't really a pour more of a scoop into the pan Read More
I am thrilled to be the first one to review and photograph this wonderful recipe. What a treat it was to wake up, turn on the oven, pop in this coffee cake, and then have a house smelling like cinnamon. This is very easy to mix together the night before, and you won't be disappointed that you took the time to do it. This cake rose beautifully, the texture was very light and moist, and the taste was crazy good. The next time that I make this, I'm going to add some chopped apples just for a variation. Maridele, thanks for introducing me to your fabulous coffee cake recipe; going into my Favorites folder. Read More
I made half of this recipe in an 8 springform pan. The only changes I made were to omit the nutmeg as I m not a fan added 1/2 t. vanilla and I increased the pecans to around 1/3 cup for my half recipe. Other than that I followed the recipe as written. I love the fact that you can make this ahead. Maridele this is a wonderful coffee cake. We really enjoyed it and I ll definitely be making it again. Thank you! Read More
Great recipe - delicious light and moist. I prepared in a 9 x 13 glass dish and placed in refrigerator last night this morning I removed and allowed to warm on the counter before placing in oven. I added 1 teaspoon of vanilla extract. Next time I make it I will add 1 teaspoon of salt because I used unsalted butter. Thanks for sharing Maridele - it is a keeper and we enjoyed it! Read More
EXCELLENT! I love the crunch from the topping. After several mornings of realizing I forgot to make the batter I decided to go ahead and make it without any refrigeration. If it didn't turn out it would be no fault of the recipe and no one would know. Well I can shout out "IT WORKS" and what a treat it was! Although I had to leave out the nuts due to a diet restriction it was fabulous! Thank you Maridele for sharing such a wonderful recipe! Read More
This recipe is easy and delicious even for those of us who don't plan ahead and forget to put it together the night before. I made a batch this morning start to finish and it turned out delicious! Thanks for sharing your wonderful recipe with us Maridele! Read More
Maridele Thank you very much for this recipe. It's easy & delicious. I'm not a great baker; so I was thrilled that a cake I made from scratch came out so good. I added about 3/4 cup of blueberries and 1/2 tsp of cinnamon to the batter also reduced the nutmeg to 1/2 tsp. Can't wait to make this again. As another reviewer said next time I would put a layer of the topping in the middle too. Thanks again Mimi S. Read More
Very simple from scratch coffee cake. Made this for our church breakfast on Easter morning. I loved that I could make it the night before and just pop it into the oven. The cinnamon sugar and pecan topping reminds me of German roasted nuts. Yummy! Read More
This is the second coffee cake I've made and the second one that tasted awesome but had a really over-moist texture. Considering it's a totally different recipe than the last one I made I know it's something I did not the recipe itself. I did use plain yogurt instead of sour cream but it definitely wasn't that that screwed it up since I swap yogurt in recipes all the time with great success and the other recipe for coffee cake I used didn't require sour cream to begin with. The biggest change I made was scaling it down to an 8x8 pan but yet again I'm sure that's not the problem. I've really got to figure out what I'm doing wrong here! Either way the flavor was awesome just like I wanted but again something I'm doing is giving me a slightly more bread-pudding-like texture than I'd like. Read More
This was an epic fail for me..... I tried to use a bunt pan and there was not the room that the cake needed to rise luckily I alway have a cookie sheet under everything also in my mixer the batter wasn't really a pour more of a scoop into the pan Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I am thrilled to be the first one to review and photograph this wonderful recipe. What a treat it was to wake up, turn on the oven, pop in this coffee cake, and then have a house smelling like cinnamon. This is very easy to mix together the night before, and you won't be disappointed that you took the time to do it. This cake rose beautifully, the texture was very light and moist, and the taste was crazy good. The next time that I make this, I'm going to add some chopped apples just for a variation. Maridele, thanks for introducing me to your fabulous coffee cake recipe; going into my Favorites folder.
I made half of this recipe in an 8 springform pan. The only changes I made were to omit the nutmeg as I m not a fan added 1/2 t. vanilla and I increased the pecans to around 1/3 cup for my half recipe. Other than that I followed the recipe as written. I love the fact that you can make this ahead. Maridele this is a wonderful coffee cake. We really enjoyed it and I ll definitely be making it again. Thank you!
Great recipe - delicious light and moist. I prepared in a 9 x 13 glass dish and placed in refrigerator last night this morning I removed and allowed to warm on the counter before placing in oven. I added 1 teaspoon of vanilla extract. Next time I make it I will add 1 teaspoon of salt because I used unsalted butter. Thanks for sharing Maridele - it is a keeper and we enjoyed it!
EXCELLENT! I love the crunch from the topping. After several mornings of realizing I forgot to make the batter I decided to go ahead and make it without any refrigeration. If it didn't turn out it would be no fault of the recipe and no one would know. Well I can shout out "IT WORKS" and what a treat it was! Although I had to leave out the nuts due to a diet restriction it was fabulous! Thank you Maridele for sharing such a wonderful recipe!
This recipe is easy and delicious even for those of us who don't plan ahead and forget to put it together the night before. I made a batch this morning start to finish and it turned out delicious! Thanks for sharing your wonderful recipe with us Maridele!
Maridele Thank you very much for this recipe. It's easy & delicious. I'm not a great baker; so I was thrilled that a cake I made from scratch came out so good. I added about 3/4 cup of blueberries and 1/2 tsp of cinnamon to the batter also reduced the nutmeg to 1/2 tsp. Can't wait to make this again. As another reviewer said next time I would put a layer of the topping in the middle too. Thanks again Mimi S.
Very simple from scratch coffee cake. Made this for our church breakfast on Easter morning. I loved that I could make it the night before and just pop it into the oven. The cinnamon sugar and pecan topping reminds me of German roasted nuts. Yummy!
This is the second coffee cake I've made and the second one that tasted awesome but had a really over-moist texture. Considering it's a totally different recipe than the last one I made I know it's something I did not the recipe itself. I did use plain yogurt instead of sour cream but it definitely wasn't that that screwed it up since I swap yogurt in recipes all the time with great success and the other recipe for coffee cake I used didn't require sour cream to begin with. The biggest change I made was scaling it down to an 8x8 pan but yet again I'm sure that's not the problem. I've really got to figure out what I'm doing wrong here! Either way the flavor was awesome just like I wanted but again something I'm doing is giving me a slightly more bread-pudding-like texture than I'd like.
This was an epic fail for me..... I tried to use a bunt pan and there was not the room that the cake needed to rise luckily I alway have a cookie sheet under everything also in my mixer the batter wasn't really a pour more of a scoop into the pan
