Reviews & Comments

I just finished making this recipe and I loved it, but I did tweek it a little according to the other reviews. For the cake I added vanilla and almond extract, which worked perfectly together! I also increased the amount of sugar to 1/4 cup and added a little cinnamon. For the strussel topping I doubled it like some of the other reviews suggested (although I didn't end up using all of it) and I added pecans. I mixed all of the topping in a food processor and then layered it into the cake and on top of it. I did have to increase the baking time to about 30 minutes in a glass 9X9 pan. I know it sounds like a lot of changes but it turned out amazing! My husband absolutely loved it!!!! Good Luck!

this coffee cake was dry and did not rise making the topping to much and the cake tasted like bisquick

This recipe brought back memories from when I first started to bake...oh way back when. That long ago. I remember making it for a ladies afternoon tea... My guests were very impressed with my youthful skills in the kitchen.Maybe, this was the beginning of a long career with food. Today, this recipe stands up to any little pinch you want to try to make it your own.Don't be afraid. You will be pleased with the outcome.

I love this! I've made it with my mom since I can remember, now you very seldomly find me without the ingredients to whip some up. But I'm old fashioned and like it just the way it is.