Amazing Pecan Coffee Cake

I made the bundt version of this the day before yesterday and served it in my espresso bar. It sold out in no time and for good reasons: beautiful and delicious! I used 1.5 times the "topping" and put it in the middle, and added a little cardamom and nutmeg as well as extra cinnamon. It is important to grease your bundt well and flour it too; I did this and still had a small area where the filling stuck to the wall of the pan. Baked for about 50 minutes at 325 degrees convection. Dusted with 10x as suggested. Very moist; keeps well in a cake dome overnight (if yours lasts long enough) and goes well with coffee drinks. I do recommend lightly toasting your pecans or walnuts before chopping. It heightens the flavors a bit in the finished cake. This is one of the best coffee cakes I have ever baked and I have tried quite a few recipes over the last 10 years or so! Highly recommended.

4 words: super yummy super fattening. This has become the staple of every brunch/shower I go to and every one always asks that I make it. I doubled the topping recipe and have made it in a 9x9 pan,a loaf pan (more bread like) and also in a bundt pan (preferred method and cook for 1hr) for a more cake like presentation. For the pan version, I put topping on top. For the bundt version, I put the topping in the middle of the batter and it comes out looking amazing. People ask how I got it in there. (just put 1/2 of batter in, topping, then 1/2 of batter again). I've also made it with walnuts instead of pecans. I think pecans taste better but they're both great.

DELICIOUS!!! Very moist and buttery. I have made this three times and each with a different variation. The bundt pan works best, but use generous amounts of shortening and lightly flour before putting batter into pan. After cooling in pan overnight, the cake literally fell out the next morning. Don't overdo the topping in the center of the bundt pan. The first time I did that and the cake separated when I tried to get it out of the pan. Using real vanilla extract instead of imitation gave it a better flavor. I also used slivered almonds, but didn't have almond extract to add to the batter. It was still delicious, but want to try it with almond extract next time. Using the 9 x 13 pan didn't work too well. The topping sunk a bit into the cake, so I served it out of the pan "as is". It didn't seem as moist as when cooked as a bundt cake, either. Definitely a keeper!

I made this and brought it into work. Rave reviews!!! It was wonderful. I followed the recipe instructions as they were written. I did make some minor ingredient changes -I only had walnuts so I used those instead of pecans; I used 1 1/4 cups of sugar instead of 1 1/2; I made 1 1/2 times the amount of strusel; and I added about 1 teaspoon of almond extract as well as the vanilla (1 tablespoon). I baked it in a bundt pan and I put some of the strusel topping in first, then half the batter, the rest of the stresel, and the remainder of the batter. I baked it for 35 minutes (my oven is a little slow), but it tested clean. The one thing in the directions that I think was most important is that you FOLD the dry ingredients into the wet ingredients. By doing this carefully, you get a very nice texture to the coffeecake.

Could this be anything but perfect? An important step while preparing the batter is to hand incorporate the flour mixture. It does not come out as well when cheating and using the mixer for that step. I noticed some reviews rating it down a bit due to sinking of the topping. My first time making this I ended up with a solid brick of the topping toward the bottom of the cake. Still ate it...but not what it should have been. For anyone having a problem with sinking topping, here's how you fix it. Add 2T flour to the topping mix and incorporate all. It is easy to mix the butter in while melted or using the Cuisinart, but don't! Use your fingers to rub solid, cold butter into the dry topping ingredients. You will not see the "butter balls" and it will look like loose damp brown sugar. Use this method for all of your baking and you will notice the difference in all of your toppings. Then I add the pecans and top the batter. The other real problem is cook time. In a 350* oven, you must bake for 1 hour. Any less than that and you have a beautiful edge, but soup inside. Don't do the tooth pick test until it has baked 55 minutes or the middle will sink. At 30-35 minutes it isn't half baked. So plan for the hour, and it does not burn. It comes out the most perfect golden brown you have ever seen. Lastly, this is the only coffee cake that will still be moist 3 days later!

Very tasty made in a bundt pan with the topping in the middle. I dusted it with powdered sugar...very attractive!

First time coffee cake... simple recipe and delicious. Then I made it again and used almond instead of vanilla and it was a smash. This is a great recipe. Can't miss... follow the directions.

Really delicious, reliable and easy recipe. A huge hit! I took the photo that goes with the recipe :)

Oh. My. Gosh. This is a delicious coffee cake! Probably the most moist cake I have ever eaten, yum. I used margarine rather than butter (didn't have any) and Fat Free sour cream (the only kind I had on hand) and it turned out just beautifully. Don't know why anyone thought this tasted plain. I will absolutely make again, probably this coming week for the morning after Thanksgiving. Thank you so much!Oh yes, I didn't do the foil thing either, just served it right out of the pan with no problem.

This has become my all time favorite coffee cake, and I make it often at my coffee shop. The only change I have made is to double the topping and put it in the pan first. Then spread the batter on top of that, bake it, and when it comes out, flip it over and all the gooey topping flows down into and around the cake making it even more moist, if that's possible. I always sell out of this and cannot stop eating it, myself. SOOO amazingly good.

It isn't something I would crave, but it IS delicious. Some topping kind of sinks into the cake, giving it a yummy marbled effect. I didn't have a whole cup of sour cream, so I used 1/2 cup sour cream and 1/2 cup whole milk. The cake is "melt-in-your-mouth" buttery, and despite one reviewer's comments, it was very flavorful. I added just a pinch of salt to the topping, though.

The topping was yummy, but the cake itself wasn't great. It was almost too sour tasting and leaves a funny aftertaste. Definitely do not recommend this and will never make again.

This cake is very moist and rich. Very buttery and creamy tasting. I can't even imagine using more of the pecan topping like others were suggesting. It would have been too sweet and inedible! The cake is very sweet and rich without the topping! You will definitely want to serve coffee or milk with this. I made this in a bunt pan since I was taking it to a brunch and thought it would look prettier. I sprayed it well with Bakers Joy (cooking spray with flour added) and it fell right out of the pan. I placed half of the cake batter in the pan poured in the pecan topping and spread the remaining batter on top. The trick is to not spread the pecan topping all the way to the edges of the pan, keep it in the middle, or it causes the cake to crumble apart a bit when slicing. I will be making this again!

This is truly a delicious recipe, Vimala. I did mine in a 9x9" glass pyrex, so my bake time was increased somewhat, and I baked at a slightly lower temp. The resulting cake was absolutely delightful. I did not experience any of the "sinking" other reviewers mentioned, but I did use only half the amount of finely crushed pecans. Oh, I added a bit of shredded Angel Flaked Coconut to the topping, as well. I'm keeping this one in the family recipe book. Thank you so much! I wish I had a piece right about now...

I made a bundt version also and it was a huge hit. I took the recs of previous raters: 1.5x the topping, put half in the middle, baked at 325 for 50min and it was perfect. Moist and delicious! I will be making this again and again!

Very tasty for Sunday brunch. I made it a little less heart-stopping by using one stick of butter and one half cup of unsweetened applesauce. It was maybe a little less rich, but my boyfriend couldn't tell that used applesauce (this was a first!). I also used low fat sour cream, substituted 1/2 cup brown for white sugar, and added flour to the topping which I made at about 150%.

I have made this twice to take to church functions and got rave reviews each time. The only changes that I made was to double the topping. I put half of the batter into a greased and floured pan, sprinkled half the topping on, dolloped the remaining batter on then gently spread out and sprinkled the remaining topping on. I did cut the sugar in the cake by 1/2 cup because of adding the topping in the middle.

Simply Perfect! Made it exactly the way it says, with the exact ingredients/measurements, and all I can say is, that it's perfect. If you need a coffee cake and don't already have a great recipe and aren't sure which recipe to pick, PICK THIS ONE! You won't be sorry! :) The cake itself was moist, the top was crunchy, but not too crunchy. And it was so delicious! I made this for the first time for a going away brunch, for a friend. It was my first time ever making a coffee cake, everyone loved it, I loved it, and so will you!

I am eating it as I speak with a cup of coffee, I've never made coffee cake before, but this is absolutely delicious!! I let it sit overnight to eat in the morning and oh my goodness it is even better than when it first came out of the oven! 10 Stars!

This coffee cake really is delicious! I followed many of the other reviewers and used a bundt pan, made 1.5 times the toppping, added a bit of the topping to the center of the cake, and let the cake set in the pan overnight. Here is what I found: (1) This is really sweet but goes good with coffee. I think next time I might reduce a bit of the brown sugar in the topping and only make the amount indicated in the recipe. One tip is to be sure there are NO lumps at all in the brown sugar since it will still be a lump after it cooks. (2) It did not seem to matter that I added some of the topping to the center of the cake because it all sank to the bottom of the pan which, of course, was the top when turned out of the pan. (3) To prepare the bundt pan, I smeared butter all over the inside of it, then lightly floured it. After setting out all night coverd with plastic wrap, the cake turned out of the pan cleanly but not immediately. I had to run a thin spatula around the sides and shake it a bit. I think next time, I will try "Baker's Joy" spray to cover the inside of the pan and let it cool only about 10 minutes before turning out onto a cooling rack. (4) I do think letting the cake set overnight is a great idea, though I'm not sure if it wouldn't taste just as good immediately after it had cooled. I agree that keeping it wrapped (or inside a cake dome) keeps it moist. Everyone loved this recipe. Thanks so much, DWBH!

This cake is *amazing*! I've already passed on this recipe to a number of friends and those who've made it so far have all agreed that this cake is not only super easy to make, it really melts in your mouth! I think it comes out so light and fluffy because of the way the batter is mixed. I can't really get pecans here in Europe where I live (Austria) so I just use chopped walnuts and it works, too. Sometimes I use 1 cup of white sugar and a 1/2 cup of brown sugar (instead of 1.5 cups of white sugar) and I think it gives it a good taste, too. This is my new cake recipe - I just love it!

The best coffee cake recipe ive ever tried so far!! Made it twice in a week. Fall in love with the taste. I used almond nibs to replace pecans, double up the qty in the recipe and used natural yogurt to replace sour cream. Moist,milky creamy taste. highly recommended!

Excellent. I didn't bother with the foil or turning the cake out. I served if with a spatula directly from the pan.

This coffee cake is absolutely delicious. I did make one major change however; I can't STAND the taste of sour cream in my baked goods, so I usually use heavy cream, plain yogurt, or vanilla yogurt. For this recipe, I used heavy cream, but I bet yogurt would work well, too. This cake was very moist and delicious and flavorful. I also had problems with the topping sinking into the cake, so maybe next time I'll wait until halfway through teh baking before I put it on. I didn't do the foil thing either. I just used a glass pyrex. Next time, I'll use a cold stick of butter to coat it, but it came out great this time. I ate it warm, but I can't wait to try it cold. I also used 2 1/2 t of vanilla extract, and a 1/2t of almond extract for kicks. It was very tasty, but if you try almond extract be careful to use only a small amount because it can overpower very quickly. I'll be adding this one to my recipe book. Thanks for such a great recipe. DELISH!

I'm not sure that it's amazing, but it's quite good. The cake has a lovely, light texture and delicate flavor. I'm not sure why the instruction to line the pan with foil is there, unless it's to help the bottom of the cake brown -- I fixed this in my normal glass baking pan coated with nonstick spray, and it came out just fine.

This coffee cake is moist and delicious. The changes that I made were to toast the pecans first, I increased the topping to one and a half times that of the recipe and drizzled a vanilla glaze on top. It took 45 minutes to cook a 9" x 13" cake.

This is, without a doubt, the best coffee cake I've ever eaten. I used margarine simply because I found myself out of butter (what?), but I think I will make this substitution again because I can't imagine this cake could be any better. This will definitely be made again and again. It is truly amazing! Thanks for a great recipe!

I made half of this recipe in my 6-cup bundt pan. After making the batter and pecan topping, I started by first putting half the topping in the bundt pan, then half the batter, remaining half of the topping and then the remaining batter. Mine needed 36 minutes in the oven. This produced a delicious cake with a crispy, crunchy top. To add a little decadence, I drizzled a couple of pieces with caramel and topped them with some whipped cream for dessert. We loved this as a coffee cake and as a dessert and it’s definitely one I will make again.

This was a perfect mix of moist and sweet with flavour. Having eaten another coffee cake shortly after which was considerably less good I really appreciate this one.

Excellent cake ..very moist & light ....I just mixed the brown sugar, cinnamon & very finely crushed pecans in the batter ....

I simply don't understand the negative reviews on this cake, it was EASY to make if you followed the instructions carefully. If you topping is sinking you over mixed your batter, YOU FOLD in the mixture of flour, not mix. Bake it in a 9 X 13 pan until you figure it out. If you don't follow the recipe perfectly don't leave a negative review, as you changed the recipe... This cake was WONDERFUL, best coffee cake I have ever ate. Next time I will make double the topping and try adding a layer to the middle of the cake. The batter should be stiff, cake cooked in 30 minutes.

Excellent! Made it exactly by the recipe and it turned out great. Will definitely make again.

I made this in the bunt pan. Everyone loved it!

Very Very Tasty. The only modifications that I made was that I added a teaspoon of almond extract and reduced the sugar in the bater portion to 1 1/4 instead of using 1 1/2. I also doubled the topping and added two tablespoons of flour to it(this was suggested by a previous reviewer) so that it would not sink into the cake. I will be making this again to bring in to work. Thanks for a great recipe.

My family really loves this recipe. My mother, mother-in-law and my husband's 92 year old grandmother were all totally impressed when I made this (yeah!). It is so moist and delicious. The second time I made it I tried to lighten it up a bit and used light sour cream and Splenda while and brown sugar. My family didn't even notice, so I will continue to make it with those substitutions.

This is the best coffee cake I ever made. I made it for my annual holiday brunch and everyone loved it. I did make it in a bundt pan and put the topping in the middle and then did an easy frosting I drizzled on top. Looked beautiful and tasted great.

Cake portion is much too sweet, especially when you factor in the pecan streusel. I had reduced the sugar by a half cup, and next time I will reduce it by another. I also substituted the sour cream with Chobani 0% plain greek yogurt, and added more vanilla to suit my taste. Turned out great!

Really loved this. Made it in a bundt pan and cooked for 1 hour. I poured 1/2 mix, then topping, then remaining mix. I also doubled the brown sugar & butter in the topping. Make sure you use flour if making in a bundt pan cause the extra topping seeped out a little and stuck in a spot - but didn't ruin this great cake!

This takes much longer than 30-35 minutes to bake.

Very easy to make. Super moist. It is quite sweet so you may want to cut back on the sugar a little. I added cinnamon and nutmeg to the batter. I had problems with my topping sinking into the cake so I added 2T flour to the topping, baked the cake for 20 mins first, then added the topping. Baked 40 mins total. Turned out perfect. I made one with pecans and one without. Both were delish! This is a keeper.

This is an amazing coffee cake! The batter will be very thick when you are finished mixing everyting together. I was a bit worried about this, but the cake so moist and tender! I left out the nuts, as I do not care for them in cakes and such. I will def. make over and over again!

Wonderful Coffee Cake! Five Star!

This is a really good cake, very moist. I doubled the topping and I wish I would have tripled it.

This was really good. I didn't have any pecans so I subbed almonds, and thought that was delicioius. The cake itself was quite dense, but at the same time sort of had a light taste to it. My family loved this and it was gone the day it was made. Will definatly make this again.

This cake was a huge hit! I followed the recipe exactly. I made this in a non-stick bundt pan that I generously sprayed with Pam. I put half of the topping in the bottom of the pan and half in the middle of the cake. It looked a good as it tasted. I will probably increase the topping to 1.5 next time.

I was trying to duplicate the reduced fat cinnamon-swirl coffee cake at starbucks. This is very close. I baked this in two loaf pans. I put about a cup of batter in each pan and put a layer of brown sugar and cinnamon on top of the batter. I then put some more batter on top of the sugar and cinnamon. I then mixed some sugar, cinnamon, and brown sugar and sprinkled over the top. I left out the pecans because my family doesn't like nuts cooked in anything. I also used lite sour cream. This cake was even better the next day.

I must agree - this recipe is AMAZING. I didn't have any pecans (gasp!) but it was still wonderful. Very light, almost creamy, melt in your mouth - especially while it was still warm. I prepared in a bundt pan and layered the "topping" in the center of the cake. I made it for Easter breakfast and it was gone by the end of the day.

Loved it! I made a number of changes, though. I used all whole-wheat flour, put 1 stick of butter and 1 cup of applesauce, used low-fat vanilla yogurt instead of sour cream, put 1tsp molasses, and put 1/2c less sugar than it called for. Will definitely make this one again!

The taste of this coffee cake are phenomenal. Unfortunately I decided to make this in a bundt pan and had an awful time getting it out of the pan. I suspect I should have floured the pan. Next time I will make the recipe exactly as written and bake it in a 9 x 13 pan. It is very yummy and I look forward to eating again in a less "deconstructed" state than my current bundt cake.

I love this recipe. I baked in a bundt pan and put the streusel in the middle. I also made a quick glaze out of powdered sugar, milk and vanilla and drizzled over the top when it was done. It is so moist and delicious! It is the kind of food you want to serve with copies of the recipe close by because people will ask for it!

it was awsome my dad just loved it

This recipe was amazing it was very moist and easy to make I also tried it with out the Toppings and just used it for my homemade cake and put icing on it very Delicious.

This recipe totally lived up to its name. It was delicious and easy to prepare. The only change I made was to double the topping. Wow, I'll be making this again soon. Just fantastic!!

Very good coffee cake. I doubled the streusel topping and put half in the middle of the cake and the other half on top. I dont see any need to put the foil in the pan first..i didnt and mine came out just fine.

Soooooo yummy! I made it pretty much as written, only a few minor changes. For the sour cream, I did sub half of it with light sour cream, as I needed to use some up. I also added some Penzeys cake spice into the topping mixture. Put half the batter into a well sprayed bundt pan, added topping, and then added the remaining batter. Took about 50 min in the oven, kept it at 350. Let it cool for an hour or two, and flipped it out. Brought to church in the morning, and it was gobbled right up!

Recipe is moist and good, BUT!!! I agree with a few that says something is missing out of the basic batter mixture. It is bland as stated. So this is what I'm going to try the next time I make this. YES I'm going to make it again..INSTEAD of the 1 cup of sour cream, I'm going to use 1/2 cup of sour cream + 1/2 cup of whipping cream + 1 Teaspoon of sugar + 1/2 teaspoon of cinnamon. I think this should take care of that bland flat taste. Also baking time for me had to be increased for 5 minutes, took 40 minutes to bake in the bundt pan. Again very moist but needs some added ingredients. Hope this helps you. As I think it will help the recipe.

Just realized I never rated this, that being said, fabulous coffee cake. Nice crumb and very moist. H loved it too :)

I made three of these coffee cakes today for a meeting. I used the original recipe but without the pecans. I used 1 cup of chopped walnuts with 1/2 cup of chocolate chips on the first one, 1 cup of macadamia nuts and a 1/2 cup of shredded coconut on the second and just macadamia nuts on the third. [I did take the advice of a Reviewer above and did add a pinch of salt (about 1/4 tsp.)after I sprinkled the topping over the entire cake.) All three cakes were completely devoured and everyone loved them. This is a very good recipe and is really better when served cool or at room temperature. Follow the recipe but that little extra bit of salt really brings out the flavor of the cinnamon and butter on the top. (I also didn't use the aluminum foil and had used a baking spray in the 13x9 pans and left the cakes in the pans! Its easier to clean up and easy to serve cut squares of the coffee cakes.)

Excellent coffee cake! I doubled the topping(like I do on about every coffee cake), and it was wonderful. I got a ton of compliments on it! A+++++ I didn't do the foil thing either; didn't seem to be necessary.

This is a wonderful recipe. I made it in a bundt pan with topping in the middle as well as on top. I had a little trouble removing the cake from the pan, but "patched" it back together with some icing which also acted as glue for the topping to stick to. The group I brought it to really liked it! Will definitely make it again.

Great recipe. Made for some friends and they all loved it! The only problem: it left me wanting more.

Excellent! I took it to a brunch this morning and everybody loved it. I would make this again in a heartbeat.

I found this to be an average recipe. It has so many great reviews but I found it to be on the dry side. I'm curious to see if it was something I did (i'm a strong baker but we all have off days :) but if I get the same results I'm going back to other coffee cake recipes I have which have produced a much better result.

I made it in bundt pan as other reviewers did. I also made 1 1/2 times the filling and baked it in the middle of the cake. Part of the cake did end up sticking in the pan but it had a very nice flavor. Was sort of difficult to slice because it was crumbly. Overall a very good dish though, not too sweet for the morning.

By far one of the best cakes i ever made. I replaced the sour cream with plain yogurt and the result was great. I highly recommend this recipe, it's easy and fast to make.

This was a delicious result. I doubled the topping and it turned out perfectly! I will definitely make this one again.

The flavor was very good although very sweet to me. But... the timing on the recipe was very wrong for me. I checked with a wooden skewer at 35 min and it came out clean in center and the topping was medium dark brown, so I took out. After cooling, it sank in the middle, badly. Under the crispy topping it was not done at all. I cut the edges off and tried to bake the gloppy mess from the center. I was so disappointed because I had made for an event, that it did not get taken to. I should of checked better for doneness, I guess.

So good! The only change I made to the cake was to use 1/2 cup sour cream and 1/2 cup unsweetened applesauce instead of all sour cream. After 35 minutes the cake did not seem quite done so I baked for an extra 5 and it was perfect. It came out so moist! I used 1.5 times the amount of topping, but I might double it next time.

Amazing flavor, very moist, and easy for even a non-baker to get right! I mixed up the batter and left in it the fridge overnight, then put it on the counter to warm up for a half hour before baking the next morning. The top is too pretty to invert underneath, so I just served the pieces out of the pan. My only complaint is that the tin foil tears and sticks to the pieces if you serve it this way, so next time I'd skip it altogether. Thanks for a great recipe!

I made this coffee cake for my dad this morning and he loved it. Took half of it home to eat for breakfast for the next two days. I added one cup of fresh blueberries and used 2 cups and 4T of cake flour instead of all-purpose flour. I did use the foil as recommended; the cooking time was almost 50 minutes but worth the wait. I will defintely make this again!

This IS so amazing! I doubled the topping/inside stuff just cause I like a lot of yummy. Would have been just as good sticking to the recipe though.

I made this last night and it was loved by everyone :) First time I ever made coffee cake that didn't start in a box.

I totall loved this recipe and I made two and took them to work and nothing was left but crumbs. I did learn that a bundt pan works much better. Everyone thought it was bought and not made home made. I loved it!!!!!!!!!!!!!!!

This was sinful! I didn't have enough butter so I used 1/2 butter & 1/2 butter flavored shortening. My topping sank but that was my fault, I doubled it & I think I had too much margarine. It wasn't crumbly. Next time I will watch for that. I also used a mix of pecans & walnuts. Thanks for the recipe!

I made this for our neighbors and they raved over it. I baked it in a Bundt pan, putting the topping in between 2 layers of cake batter. Baked for 55 minutes. Perfection! Thanks! I'll make it again soon so we can try it! :)

AWESOME. That;s all i have to say. except that I, too, doubled the topping. Simply maahhvelous, dahling! Thank you!

This is a very good cake. I have made it several times and I love it (so does my picky husband). I like adding the topping after the cake is cooked, but it taste good either way.

I thought this was great! The only thing I did different was double the topping like suggested in another review--I like the crunchy stuff! Maybe that would fix what some people find to be bland; I didn't think it was at all. It was even better the next day!

This was the best coffee cake I have ever made! I did not have enough sour cream so I had half cream cheese, half sour cream. Also I did not have any vanilla extract so I used almond instead. When it came out of the oven I added small drizzles of honey on top. This was a very moist recipe and the top came out crisp, which is my favorite part of coffee cake :)

I made this for a breakfast birthday party. I arrived 15 minutes late (trying to finish making this coffee cake) and everybody had already starting eating. Someone tried the coffee cake, said how good it was, and everybody else had to try it, too. There was only one piece/serving left. It was a hit! I doubled the topping, as some reviewers had suggested. I didn't have quite enough vanilla extract so added some almond extract. It was delicious! Will make this again for the family reunion in April. Thanks for sharing this recipe!

I have made this cake more than 100 times. I don't ever review a recipe I have changed. I make this exactly as written. This coffee cake is in fact amazing. It is always moist with just enough air and just enough density. The flavor is also great. Spices could be changed to suit tastes but the cake itself is great. I don't change a thing and the only guests who don't enjoy it are those with nut allergies. I have never made it without nuts but it would still be a great cake.

We all loved this recipe and I had all the Ingredients on hand! I whipped it up in the morning before my family awoke and gave them a wonderful breakfast treat. I only added a 1/2 teaspoon of ground nutmeg to the topping.

Reminds me of the cinnamon cake they sell at Starbuck's. Yummy stuff!

I served this within a few hours of making it and it was pretty good. However, the leftovers the next day were AMAZING. The cake was moist and the topping was the perfect amount of sweetness. I followed some of the other reviews and doubled the topping, toasted the pecans, crumbled the topping with soft butter (not melted) and added 1 TBSP of flour to prevent sinking. I also used 1/2 c of applesauce in place of 1/2 c of butter and did half almond extract and half vanilla extract.

Just o.k.

Moist cake with a rich flavor and satisfying texture that the family all loved, young and old. It was a perfect addition to our Christmas brunch. I followed the recipe closely aside from adding a teaspoon of almond extract to the batter and making 1 1/2 the topping (which was a good idea, it wouldn't have covered the whole cake otherwise). My edges got a little overcooked because I felt the middle wasn't quite done, so if I make it again, I'll reduce the oven temperature and let it cook longer. However, after sitting in a covered dish all night, even the dry edges were relatively moist. I didn't use the foil, just cooking spray, and the cake lifted out fine. Great recipe, will use it again... thanks!

Really good recipe. I made it for our Bible Study, and ended up emailing a link to it to one of the women that evening. I didn't have sour cream, but successfully substituted plain yogurt. Also, I added almond extract, like I always do, and it was fantastic. -Also, the crunchy topping was very satisfying!

I thought this was a wonderful recipe. I made it for an event at our church. My only change is I used 1 tsp. almond flavoring, and 2 tsp. vanilla instead of all vanilla. Very good! I will definitely be making this again. Very easy to make and came out perfectly. I'm not a fan of the foil on the bottom because the cake stuck in a few places and pulling it out broke the cake. Next time I'll use parchment instead.

I made this for a business meeting and it was very well received. I do think there was a tad too much topping, which was a little dry and crumbly, making it a bit messy. Next time I might try to put some in the middle of the cake and add a tablespoon of butter to the topping to help it crumb better. A delicious cake overall and great with coffee! I will definitely make this again.

I am writing this recipe down for keeps! The only thing I changed was I used vanilla yogurt because I didn't have any sour cream and I doubled the topping and added 1/2 to the middle of the cake before cooking. I also used a bunt pan-it took about an hour to cook.

I would have given this 5 stars, but my husband wasn't as high on it. He said it was just ok. I made the recipe just as it is printed.

This was my first time making coffee cake and I needed to find something to make for the breakfast that we were hosting at work today. I followed the recipe exactly and it came out so good. It was full of flavor and the texture was perfect, not to mention the wonderful aroma that it gave while it was cooling in my car. I actually made it very early and carried it of to work. It was a beauty coming out of the oven. I used the 9x13 pan and all I did extra was sprinkle confectioners sugar over the crumb topping while it was cooling. It really gave it a gorgeous look. Next time I will go for the bundt pan to try something new. I would definitely recommend this to anyone.

This really IS amazing! I tried making it in loaf pans instead of a 9x13 pan. Wasn't a good idea. The body of the cake was too light and didn't hold up. It is an absolutely wonderful recipe. So yummy I felt guilty eating it for breakfast!

This is just wonderful! I like to add a drizzle of vanilla glaze on top for a hit of flavor and sweetness. Just perfect for brunch or the holidays.

I was looking for a recipe for Coffee Cake one day and just knew this was going to be a good one, but I had no idea how marvelous and delicious this would turn out to be. We have made and given away so many of these cakes and my brother in law just asked for the recipe. What a find!

The taste was great but it was very crumbly. I definately will try it again though and see if I made a mistake somewhere.

I’ve made this many times now and every time it turns out great. I’ve used all butter, all margarine, and a combination of both, always good. The only change I make is using 1.5 time the amount of topping called for.

Amazing is the right description for this coffee cake!

Amazing is correct....we omitted the pecans and had a fantastic coffee cake on Christmas morning!! Lovely treat