Very good! This recipe peaked my interest as my dad attended the same high school. The cake lives up to its reputation--very moist after letting it set overnight. I used brown sugar instead of white in the crumb topping because of personal preference and would suggest doubling the topping recipe if you like a lot of crumbs; it doesn't make a whole lot. Overall a very nice coffee cake and easy to make with ingredients everyone has on hand!
I accidentally added twice as much butter as I was supposed to and didn't realize it until the next day. I was wondering why the cake was so moist! It was fabulous. Next time I might not add so much butter -- maybe just a little extra for good measure. I also doubled the crumb topping since my husband and I like it. Great recipe!
This is a wonderful coffee cake recipe very moist! I already had a favorite coffee cake recipe but I couldn't resist trying this because of the history of it. I am glad that I did. It is quick and easy and uses basic ingredients that most of us already have in our cupboards and refrigerator. I reduced the oven temperature to 350 (375 seems too hot for such a small cake) and baked for the recommended time of 25 minutes. I added a sprinkle of cinnamon to the batter. I also topped the cake with a glaze made from powder sugar almond extract and a little bit of milk. No need to cool the cake before topping with glaze since there is no butter in it. This has earned a page in my favorite recipes collection! Thank you for sharing such a special recipe and the history of it.
I love this recipe! I found it on this site at least 4 years ago and it has become a family favorite! It is a simple classic and very "forgiving". I have 5 children home during the day and they gobble this up when I make it. It is a good "standby" esp when you are in a "pinch": short on time or short on ingredients. This has just a few simple ingredients that most of us always have on hand. It does make quite a "small" coffee cake so I usually double it or at least 1 1/2 times the recipe. By "forgiving" I mean you can be pretty creative with this recipe and still come out with a simple delicious breakfast or snack cake. I have substituted oat flour, or ground flax meal for part of the flour. I have added a dab of sour cream to make it more rich. I have added sugar cinnamon to the batter. I have added nuts. I get creative w/ whatever I happen to have on hand. We almost always double the topping too. I think you could add a little apple sauce or pumpkin puree to this recipe for variation. It is just a great BASIC coffee cake and I love the history behind it. I know nothing about the Ben Lippen school but when I make this recipe I always get curious to know more about it. We had this coffee cake for breakfast this morning. Just delicious!
Outstanding! The other review talk about it being a bit bland but that works for my kids. I did double the topping and used brown sugar just because it's a family favorite... just like this recipe will be. Thank you very much for posting a coffee cake that I have all the ingredients IN THE CUPBOARD!
I went to Ben Lippen for 4 years and had this coffee cake every Thursday! (if memory serves me right!) Love it and love Mrs. Hathaway!!! We always ate it in a bowl with milk poured over it! My kids to this day eat their coffeecake that way too!
The cake had good flavor but the topping was "lackluster". Doubling the topping is recommended and use brown sugar instead of white. Also I drizzled some almond flavored icing over the top and since I had fresh sliced strawberries added those too!
Excellent I used whole wheat flour and it turned out great
Yummy and mild. Kids loved it. I used brown sugar for the topping instead of white and reduced the amount of butter to 1 T. to make it less gloppy.
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