Excellent! I cut the recipe in half and used a bundt pan and baked for about 30 minutes. Came out great and everyone liked it at our reception!
The cake was pretty dense for my tastes. The flavor was outstanding. I upped the cinnamon in the topping to 1 Tbls. Everyone gobbled it up though!
The results of this recipe was very good. The cake was moist and light. I used about 1.5 cups of chopped Pecans and almost 1.5 teaspoons because my family really likes both of those ingredients. I'll make this Coffee Cake several more times for my co-workers and family. Enjoy, Walt
Loved the suggestion to bake in a bundt pan with the topping in the middle. I dusted with powdered sugar and it was lovely to look at & delicious. No need to double the nut/butter/sugar mixture. Make sure to butter & flour your bundt pan for a perfect cake!
Wonderful flavor. I added 2 tsp coconut flavor. Doubled the topping but it was hard to cut as topping crumbled
This is an excellent recipe. I tweaked it a bit (couldn't help it). None of my roommates do nuts, so I left them out and doubled the sugar/cinnamon mixture instead. It was pretty awesome, though I would've preferred the nuts. The cake is fluffy and substantial, and the sugar/cinnamon part caramelizes and leaves sweet, chewy bits throughout. I like to layer mine; they come out pretty and there's a sweet, cinnamon-y taste in every bite that way. The only trick to this recipe is figuring out how to get this stuff out of the pan. I can line the bottom of a 13x9 pan with parchment and it comes off alright, but it's death in a bundt pan. I've tried PAM, butter, shortening and flour, nothing I've tried works. Any suggestions?
first of all - I love that this recipe uses good whole ingredients (no cake mixes). I was looking at a cake mix the other day and decided NO MORE. Too many funky ingredients. Simple ingredients are just as easy and you know what's in the cake then! I have made this several times the night before. I used a bundt pan and baked for 50 min at 350°. I put half the cake mixture, then filling, then cake mixture in the pan. After it cools a bit, I seal the whole thing, including the pan in my big 26 cup Tupperware bowl until the next morning. When I want to take it out, I put the pan in hot water for a few mins and it turns right out on my cake stand beautifully! Locking the moisture in overnight makes it super moist. To finish it off I mix a little powdered sugar and water in a ziploc baggie, cut the corner and drizzle it over. It turns out tasting like it's straight from the bakery and I've gotten rave reviews. Awesome recipe!!!
I made this for a co-worker. He said it was very moist and flavorful! Unfortunetly, I didn't get a piece! I will be making it again!
Nice basic recipe. I would double the topping next time. Easy to make & set up well (easily turned over and foil came off easy, holding it's shape until it could be flipped over onto a dish).
Fabulous! I even made a mistake and used baking soda instead of powder...and it was still wonderful! It was the hit of the brunch table!
Yum!! My kids LOVE this, I've also scooped the batter into a muffin-paper lined tin and used the topping on the muffins. My kids LOVE this!
My daughter just made this coffee cake for her 4H baking project. She won champion coffee cake! The other judges even came over to taste it because the cake judge was raving about it! This will definitely be added to my recipe book!
This was a huge hit and I'll definitely make it again. As suggested, made the bundt version and increased filling to 1.5X recipe and put in the middle. Upped cinnamon too, though not sure I will next time around. Dusted with powdered sugar. Beautiful.
I followed the recipe exactly as is and it turned out wonderful. I've never made a coffee cake with sour cream before, but it makes all the difference in the world. It was so moist and rich. This is definitely a keeper.
Very good! I baked in a springform using the tube insert. Rose all the way up to the top! I did double the topping though, because I added some in between layers of batter as well as on the top. Since I did that, I lowered the white sugar to 1 cup. Could maybe try doing 1-1/2 times the topping mix. You must gently fold in the flour as directed. I included a pic as well.
The name definitely fits. This is amazing! I've made it several times and it has become my 13 year old sons favorite breakfast. The rest of the family enjoys it as well.
WOW! This was easy and sooo good! My husband said it was the best coffee cake he had ever eaten! The only trouble is I can't stop eating it! Thanks for the recipe!
I just make this cake last weekend and OH BOY ! IT IS GOOD. This is just absolutely DELICIOUS. I made it in a Bunt pan as another viewer did. NO modifications necessary whatsoever. It looked so BEAUTIFUL and smells so GREAT ! The cinnamon and the brown sugar with the pecans. I can hardly contain myself. This is "ONE" you CAN'T let get away. It's exactly what the names says it is. AMAZING ! PLEASE TRY IT !
Mmmmm... just delicious! I didn't add the pecans because my husband can't have nuts and he loved cinnamon so I added an extra 1/2 teaspoon, also used brown sugar in lieu of white in the cake. Smelt heavenly in the oven and I couldn't wait until he got home, I had to try a piece still warm. Delicious! This will be my only coffeecake from now on. Thanks a ton for sharing.
I added an extra two tablespoons of butter to the topping so it would seep down into the cake more. It was delicious!
Nice but not amazing. A lot of sugar and fat. I do not understant why the foil for the botton of the pan and if you use a bundt pan, the topping is going to be on the botton of the pan when you turn it out unless you put it all in the middle. You could put it in the botton of the pan and then add the batter but then it seems it would be very hard to remove from the pan. As for doubling the topping, I do not think it is supposed to completely cover the cake, even more sugar, just my opinion.
Wow, this was soooooooo good. I've made quite a few coffee cakes in my time, but I think this is my new favorite. I halved the recipe and my family finished the 8x8 pan in 2 days. :)
This is an Amazing coffee cake.. I used the 9x13 pan and next time will use a tube pan with some of the Pecan mixure in the middle. It didn't last 2 days in the house one of those things you grab a bite everytime you pass it! Yummy! A diffent front of the recipe box recipe! And very simple to make..
This coffee cake was very moist but the taste of the cake and the topping left me wondering if there shouldn't be something more in it.
Sorry, but we did not like this at all. The topping just doesn't cover the entire cake and sank into the batter. Won't be making this again.
Out of all the things I served at a recent brunch, this coffee cake generated the most raves. I had to 'fess up the recipe!! It was the first time I had made it so I was nervous. I followed the recipe exactly but used nonstick aluminum foil to line the pan and it turned out great!
This is a stellar coffee cake recipe. I made it last might to take to a meeting at work today, and am glad that there was a piece or two to bring home. I took the advice of several other reviewers and used a 9x9" pan for the cake and let it bake for 45 minutes, testing it after 35 minutes. I added 2 tbsp of flour to the topping mixture and reduced the pecans to 3/4 cup (and did mix the topping with my fingers). Since I only had 3/4 cup of sour cream, I increased the volume to 1 cup with 2% milk. The result was fabulous, there was no sinking in the middle as others have described, the top browned beautifully, and the cake's taste is superb (the 1 tbsp of vanilla adds a lovely flavour). Thanks for sharing the great recipe!
I followed the directions of a reviewer that made this in a Bundt pan. I followed the recipe to a tee, used a Bundt pan for the time recommended by that reviewer and tested the cake for doneness as instructed. It fell miserably and all the topping sank to the bottom, sticking to the pan and tearing the top off when I inverted it. It tastes OK, but I've never seen a cake fall like that before! I have to remake it--but I'll be using a different recipe this time!
This is DEFINITELY five stars. I just made it for my husband to take to work with him and it smelled so good coming out of the oven we couldn't resist eating it ourselves. So we did. And I'm not a bit sorry because it is unbelievable. The best coffee cake I've ever had. I only had a 10.5 inch springform, so I had to adjust the amounts accordingly, because the area of the springform was less than that of the 9x13. So, that meant using only 75% of the cake ingredient amounts, but I left the topping amounts as original, since most reviewers suggested increasing them anyway. I also added 1/2 cup of coconut. I had to bake for 40 minutes. It came out beautiful, moist, and scrumptious. It was heavenly. Thank you so much!!!
This is a rich, moist coffee cake that is so wonderful. Instead of using pecans, I used walnuts. I doubled the batch of walnut mixture, spread half of the batter in the dish and then put half of the nut mixture on top, rest of batter on top of that and the remaining nuts on top. I also added about a teaspoon more cinnamon to the recipe. It tastes like I was eating a Cinnabon coffee cake!
The title for this cake fits perfectly. It is amazing - moist and delicious. I will definitely make it again.
This cake is OUT OF THIS WORLD good!!!! I love this recipe and I followed it exactly as written! It is so light, fluffy, and tender. If you're looking for a good coffee cake recipe, try this one!! Wouldn't change a thing! Thanks for the recipe!
This was awesome! I've made it in a bundt pan a few times. It's become my "go to" when guests are in town. The sour cream makes it so moist! And it does keep well in a cake dome, maintaining its moistness. I use about half vanilla and half almond extract(because I LOVE almond) and it gives it a great depth of flavor.
I doubled the topping and had to extend the baking time, but this cake turns out great everytime. My family loves it and it's always all gone by the end of the same day that I make it.
This had great taste! Unfortunately, the top of the cake stuck to the bundt pan despite the pan being prepared properly. I will make again, however, I will probably prepare in a 13 x 9 and serve right out of that dish. Thank you.
Sweet and rich...just the way coffee cake should be. I made the recipe as it calls for...my only problem was cooking time. I had to cook it for about 40 minutes and then I broiled it for a few minutes to give it some color and a caramelized top.
Everyone at Christmas brunch said this was really good. In my Christmas baking frenzy, I ran out of brown sugar. Not wanting to go to the store on Christmas Eve, I used regular sugar in place of the brown for the topping and it still turned out great. It tasted kind of like a churro. The sour cream and butter make for a thick, rich batter.
This recipe is good, but I am not in love. I added a 1/2 tsp. of almond extract, like some suggested, but I didn't care for it. I made this in a bundt pan and made extra topping. It didn't need the extra topping, and overall, I didn't find the cake to be very moist. I may try again with only vanilla extract and in a regular cake pan.
Wow!!! Amazing!!! This is the fluffiest coffee cake I have ever tasted! I used low fat sour cream (that was all I had on hand) - and it still turned out great. After eating 1/4 of the entire cake, my husband declared this is new favorite breakfast goodie (which says alot for this recipe, but makes me sad for the other breakfast sweets I've been making and perfecting for years. . . lol) Needless to say, this is DEFINITELY a keeper!!
Amazing IT IS! I have been making this recipe for years. It is soooo good I do not feel the need to try another.
I loved the cake part but I too feel like it's missing something though I am not sure what. Unless every bite has a bit of the brown sugar it is a bit bland. I will make it again and see what I can come up with.
This recipe produces an absolutely delicious coffee cake! I make it as directed for events, but I crave this so often I’ve also made some changes when I make it for my family. Rather than 1 cup of butter, I use 1/4 cup butter, 3/4 unsweetened applesauce, and slightly increase the amount of light sour cream (~1 1/4 cups). I leave everything else the same. That still produces an amazing, buttery coffee cake, and I don’t feel like I have to have my cholesterol checked afterward ;)
Whoa - Amazing. My boyfriend says, "Fluffy and delicious". thats saying something! I made 1.5x the topping and it tastes beyond good. The sour cream is what really makes the cake so good...and of course, butter and sugar! Thanks for the post!
This is probably the best coffee cake I've made. I did add 1 tsp of cinnamon to the batter. I didn't have pecans so I made my own crunch topping by using 1/2 c of quick oats, 1/4 of flour 3 TBL spoons of melted butter, 1 tsp of cinnamon and 1/2 c. brown sugar. Everyone loved the topping and the cake!
Made a coffee cake using this recipe but changing some things. Put a middle layer of topping with walnuts and made the top one with both walnuts and pecans. Also added more sour cream than was called for. Just got done baking. Smells and looks awesome. Good recipe.
I followed the recipe exactly and this came out perfectly! I don't generally like sour cream so I admit I was a little worried it would be too tangy but it was absolutely divine! Just make sure you have a glass of milk nearby :)
This recipe was definitely worth five stars. It was so moist. I wouldn't change a thing.
Excellent cake, came out beautifully tender and melted at each bite. I used the bundt pan, and the presentation was great. Thank you for sharing!
Very tasty and sweet. Next time cut back on sugar. Didn't raise and wasn't flaky as a coffee cake.
AMAZING MAKE IT YOU WONT REGRET IT - Also I followed exactly and used the 9'13 metal dish and put the topping on the inside also
This cake was light and flavorful. I used almond flavoring instead of vanilla. Either flavoring would be wonderful. Next time I plan to make double the topping and place some in the middle of the cake or double on top. It was delicious. Gone in two days at my house.
I think this recipe is great. Whenever I make it people ask me for the recipe. I add many different things to it, but my favorite by far is cranberry's and then I drizzel it with an orange glaze. YUMMMM
Made this for the first time this past weekend.....It is delicious!!! My brother-in-law said, it was better than Entemann's. Will definitely make it again.
I LOVED this - super easy. but...bobby did not like it for some reason? perhaps b/c I doubled the filling adn it was too sugary? so yyummy and moist!
I made this for a staff meeting. It was the first thing gone...even before the donuts! It was so moist and yummy. It's a keeper!
This is a great simple recipe. We loved it! I have actually added a can of pineapple or mashed bananas just to change it up a bit.
Well Vimala I have to say you are right. This was FANTASTIC. My kids want the cake with the coffee in it over fruit snacks. Thanks for sharing!
I made this on the weekend and EVERYONE who I served it to loved it. It was divine. Light, easy to make, and perfect for after dinner. I changed the cinnimon (I cannot eat it. The smell even makes me feel sick. Not cool) with kahlua for an interesting twist.
Loved it so much, I used disposable pans and made one for each of my neighbors to enjoy Christmas morning! The day after Christmas, one neighbor actually asked me if I happened to have more!
This wasn't amazing - but it was tasty (not worth 5 stars though). I've made this twice - the first time was a disaster because the batter rose so much that the topping and batter spilled over (apparently the dish wasn't high enough). Made the second time in a much higher baking dish and it came out fine. I would venture to say that 1 tablespoon of baking powder is a bit too much - especially since an ingredient like sour cream will activate the baking powder even more. For those who want to cut back on calories/fat - you can easily substitute plain yogurt for the sour cream... it's the acid in the dairy that helps the batter rise, break down gluten, and yogurt also keeps the cake moist (so feel free to substitute with the same results).
I didn't change a single thing for this recipe, and I never will. It truly was amazing! Moist and delicious; not dry like so many other coffee cakes. I brought it to work and all I heard all day was either a)how awesome it was or b)how much everyone hated it (and me) since they're on a diet. :) Also, the topping may look like there's not quite enough, but once it all cooks, it's PERFECT. Don't change anything!! Also...definitely safe to cook the night before and serve the next day. It stays quite fresh.
Excellent cake. It is moist, tender crumbs and buttery. Keeper recipe. I layered the topping between 3 layers of cake.
Oh so good! I made one for home, and one for my husband to take to work. I followed the recipe exactly as written. This cake has a great consistency. Highly recommend this recipe.
This recipe is AWESOME. Made it the other night and it was so good that I made it again this morning for my Mom's group. Got rave reviews from the moms. I followed the recipe exactly.
Honestly, that was a really good coffee cake,better than the other ones I've made, even though they weren't bad either.Everyone in the family loved it. Moist and very flavorful. I baked it in a round bundt cake pan. I first poured half of the batter in the pan, and sprinkled half the pecan topping over it. Then, topped it with the other half of the batter and topped it with the rest of the pecan mixture. Came out really good. Baked a little longer than asked for, but it depends on the oven. thank you for that awesome recipe!
This pecan coffee cake was amazing! Didn't make any changes to the recipe and it came out perfect. This coffee cake only lasted a few days before it was gone and I for sure plan on making this again soon! Thanks for the recipe!
This was so easy to make and it turned out so moist and flavorful. I will make it again for sure.
I followed the recipe exactly except for skipping the foil lining in the pan, and it turned out beautifully! I'm not sure why the foil is there because it came out of the pan with no trouble, and it was perfectly moist (ie, it didn't burn or dry out). Definitely making this again!
I was looking for a simple coffee cake to whip up in a hurry and this fit the bill perfectly! It was so great! I skipped the aluminum foil step (I'm not sure what purpose that serves?) and I used fat free sour cream and it was perfect - I mean "AMAZING"! ;-)
This truly is AMAZING! Moist and sweet with the pecan topping adding a nice offsetting crunchiness.
I would call this cake DANGEROUS!!! It is EXTREMELY good and simple to make. It was gone super fast between myself, my husband, and 2 teenage daughters. I was trying to multitask and made this while doing some other things and accidently left out the vanilla and STILL delicious. (I really like vanilla, BTW) Try this. You will NOT be sorry. Will make over and over.
This was very good and very easy to make. I used my temptations dish and no foil with no problems. I left off a star because I wouldn't call it amazing, it is a little plain.
OMG, this is an amazing coffee cake. I did as others suggested and increased the topping to 1-1/2 of what is called for and that was a perfect amount. I changed nothing else. This cake is moist and tender and the topping is sweet and crunchy. Incredible cake!
I made this for my senior card group. It was very good BUT I agree that there is too much topping on it. Way too sweet and the sugar was quite messy on the card table. Next time I would put it in a bundt pan and half the topping or even eliminate it altogether. Very moist and lovely flavour. Very easy to throw together if you are in a hurry. The ladies enjoyed it a lot.
I made this last week and its delicious. I used some of the other suggestions and made it in a bundt pan. Putting the topping in the middle rather than on top. Very tasty. Will make again.
Very tasty and easy to make. Followed directions (except no foil-used Pam with flour and had no problem getting the cake out of the pan) Next time will double the topping, very good.
This recipe is so good, I just added a little extra butter and brown sugar for the topping, I do that with all recipes. My husband and daughter loved it also, I don't think I'll make another coffee cake other than this one. Thank you!
Good
This was good, but not as good as the pecan muffins I make. The cake was sweet. To ensure moistness, as others stated it was on the dry side, I added an extra egg. Next time, I may make additional topping, as this didn't seem to be enough.
Melt in your mouth" is right! This was fall-apart-tender, yet moist at the same time. I did 1-1/2 times the topping recipe, which was perfect. I had no problems with it sinking into the cake. Baking time was 45 minutes.
This is my favorite coffeecake!!!! I didn't do the foil. Just greased and floured my pan and it came out fine. I also did 1 1/2 times the topping. It is absolutely delicious.
This coffee cake is amazing! I made it for our family and everyone loved it. Things I changed, double the topping, putting 1/3 in the middle and 2/3 on top. Also used light sour cream and it came out great.
Great taste. Not the lightest dessert, but really really tasty! For me personally, the topping ingredients should be doubled in amount for a richer taste... But I love the cake itself. And I followed the directions step by step.
This cake was absolutely amazing. Gone in less than a day. I will definately make it again!!
I didn't use foil but rather just greased the pan well, and there were no problems with it coming out ok. My family and friends said I could make this any time I wanted! Thanks, DWBH!
