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Average Rating:
Total Reviews: 16
Showing 11-16 of 16
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By frannyt
Central New Yor...
on November 20, 2012
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My family went nuts when they saw this on the show. I didn't have walnuts or enough sour cream, but ... I used pecans and about 1/4 cup sour cream and 1/4 whole milk yogurt. Perhaps I shouldn't review because of the substitutions, but it was FABULOUS!!! A++++. Made it last night, I had one small piece. The other two members of my family demolished before I woke this morning. We're not big on most cakes either. I'm going shopping today, will make again tonight according to Ruth's directions, but what could be bad?
By Anne Kotsopoulos
bkcotSan Bruno,...
on November 14, 2012
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Ruth's recipe is great! The coffee cake is truly light and very tasty. I did not have sour cream on hand and used non-fat Greek yogurt. The cake was wonderful. Next time I will use sour cream. I certainly will make this cake again and again and pass it on to my family and friends. Good job, Mo for bringing Ruth and others to showcake their reciped.
By Gidgmom
on November 11, 2012
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Wonderful, yummy, moist, I cannot say enough great things about this recipe! Not only is this cake super-easy and super-quick to make, but everyone I shared it with loved the recipe as well. The texture is lighter than most coffee cakes and several friends commented on that uniqueness. I used an entire 11-oz package of the chocolate chunks and added extra cinnamon (because my husband likes it and it was loved by all. And due to the chocolate chunks (DO use these rather than smaller morsels...you will be glad you did, it's also a good dessert cake.
All in all, this is likely to become one of my "go-to" favorites. I bake a LOT and am not afraid of "intermediate" level recipes, but since I can whip this one out "in a flash" I can see myself going back to it time-and-time again.
By AprilmRn
on November 05, 2012
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This was amazing. Not only was it moist and tasty, it looked great! I didn't have any real butter, so I used butter crisco with the recommended addition of water. I can't wait to put this on the break room table tomorrow. Half goes to work and the other in the freezer for loml and his sweet tooth.
By Don in Arizona
Phoenix, 41
on November 01, 2012
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The overall idea of this cake is worthy. The flavors are good. But the cake is very dry. I checked and re-checked to make sure I had made no omissions and I didn't. I was concerned when it said to pour the batter into the pan and there was no way it was going to pour. I had to scrape it off of the spatula. Perhaps if I used 2 cups of sour cream it would have come out better.
By vanceanne
on October 27, 2012
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Wow! So quick, easy and really moist. Didn't do the chocolate (allergies and substituted half brown sugar to mix with the nuts. Definately a keeper and I'm anxious to try some berries in it.