Reviews & Comments

This is a success. Everyone loves it. I use walnuts instead of Pecans though.

This is incredible! It even worked after I made it allergen-friendly (without dairy or eggs), using applesauce for the eggs, dairy-free margarine and tofu sour cream for the regular sour cream. This is sure to become a family favorite!

I love this coffee cake!!! I've taken this recipe and have changed things to make it my own. Everyone I have made this for have fallen in love with it, now I'm asked to make it for everyone for any reason. As a matter of fact I'm making one today to bring to a friend of my husbands. I wouldn't be allowed in his door without one ;) The cake comes out so moist and delicious. I make a cream cheese icing instead of the one in the recipe. What a huge difference it makes. Just total deliciousness all around.

This cake was fantastic! I made it for friends and they all loved it. I didn't make one big cake though--I made mini bundts instead. Only took about fifteen minutes to bake all the way through. My only suggestion is to be careful with the brown sugar filling in the little cakes because it will burn if you wait for the tops of the cake to turn golden brown.. Pull them out a little bit earlier. The layers of sugar and nuts really make this dessert delicious.

I have tried this cake with and without the sour cream, with and without the frosting. I have also substituted with cream cheese and this cake always comes out wonderfully tasty. As I write I am baking the cream cheese version for my bible study group and I have no doubt that they will love it. So will you.