26 Reviews
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Lisa LaBute on 8.10.2014
Absolutely loved this recipe, so much that I registered so I could write a review! I do not have a good track record writing reviews but I live by them when I cook. I’m trying to start giving back and this seemed like a great place to jump onboard since I adore Ree and her recipes!! Everyone in our family (including my very picky 10 year old son) loved this. The only things I changed were because of lack of proper ingredients on hand. I used 1% milk and although I was a bit worried it worked perfectly. I also, used a combination of pecans and walnuts because I only had 1/4 cup pecans. Excellent with the combination; I think either nut would work perfectly on its own. There are complaints in other reviews about the cooking time etc. I cooked the cake for 40 minutes, there was still a small jiggle left but a toothpick in the center came out pretty clean. It was perfect. Moist light cake with an amazing crumble on top and falling through in a few spots and a lovely crispy (but not too crispy) edge. Next time I might mix in the crumble, but just a little bit, as it was excellent the way it was. Overall excellent coffee cake – will make it again for sure!!!!!
Jayme on 5.31.2014
I have looked for a spectacular coffee cake recipe for a long time. I am happy to say I finally found that recipe! Whenever I make a recipe the first time I always follow it exactly for two reasons; a)To be fair to the person who posted the recipe b) if I am going to change anything I know exactly what I want to change.
I will not be changing anything about the recipe. I used whole milk as Ree states and of course I used real butter. ( I really don’t understand why anyone uses margarine when baking and think they will get the same taste or result).
I used a deep dish 9X13 glass pan and it held it perfectly when baking. I did have to cook at least 20 minutes longer in the glass dish I used. The topping came out perfectly. I will be making this recipe over and over again.
louie on 3.23.2012
I made this coffee cake this morning and baked it in a 9 X 16-inch pan for 39 minutes. It is wonderful – not dry around the edges or gooey in the middle. Love it!! Will definitely make this one again.
jhk362 on 7.3.2011
After reading some of the reviews, I played it safe and used a 15×10 baking pan which worked perfectly. After taste testing half the pan, my husband, son, sister and brother-in-law gave it a huge thumbs up…then crashed from the sugar buzz. It’s a keeper!
Madeleine on 7.1.2011
I have made this cake 3 times now, each time with walnuts rather than pecans due to the price difference of each. I have never had the problem mentioned by the other reviewers of it drying out around the edges by the time it was cooked in the middle. Each time I used a 23cm (9 inch) silicone round cake – so maybe the fact it was not a metal tin that helped. I also made sure my oven was well preheated before putting the cake in and I really stuck to the timing.
The flavours and texture were perfect every time – the cake itself is perfectly light and fluffy and well flavoured and the topping is divine.
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Lisa Komidar on 4.2.2014
This was the best recipe I’ve found for a coffee cake. You should read the post with complete descriptions on how to mix it as it really does help, on the related blog link. Moist, not crumbly. Great flavor! Some coffee cakes leave a bitter taste behind but not this one.
Floridian on 2.16.2013
I had to bake the cake an additional 20 minutes so it was not jiggly and it is still not completely done in the middle. Not sure what I did wrong
Terry on 10.23.2011
Help, I made this coffee cake this morning, the topping sank to the bottom completely what did I do wrong?
Any ideas?
jhk362 on 7.3.2011
Wonderful! I think next time I’ll add a little Starbucks VIA to the topping for an added kick!
ollieskitchn on 2.24.2011
Made this for the first time for my niece and nephew when they came to visit me. Needless to say it was gone in minutes! Thanks so much for sharing.