Reviewed: Nov. 3, 2008

This is a really good simple cake. I've made it with blueberries, strawberries, and even with chocolate chips. I want to try it with peaches and apples, too.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SANDRALH

	Cooking Level: Intermediate
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Sep. 15, 2008

Great at any temperature but especially delicious warm, sprinkled with powdered sugar. I used 1 C wheat flour and 1 C all-purpose flour, producing a nutty flavor. I used 2 C frozen blackberries we'd picked earlier this year.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lenenski Family

	Home Town: Lilburn, Georgia, USA Living In: Forney, Texas, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Aug. 1, 2008

This was ok. It was very easy, but I probably won't make it again. I used a 9x13 based on the suggestions, but it was just too much cake and not enough fruit.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Joel & Lauren

	Cooking Level: Intermediate Living In: Nashville, Tennessee, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jul. 22, 2008

Very cobbler like. Added some chocolate chips for flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Annabel


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jun. 5, 2008

It's not very sweet, but thats the way we like it. I made this yesterday for our bible study that evening. The entire cake was gone in minutes. I used Splenda instead of regular sugar (because people that I bake for, are diabetic). I baked it in an 8 x 11.5 glassware for 30 minutes. Next time I think I will add another 5 minutes for baking.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

zmo

	Cooking Level: Intermediate
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jun. 3, 2008

This was good, but not great. I used the correct size pan, and it still took longer to cook. I didn't have a lot of flavor. I would probably increase amount of fruit if I were to make this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jennifer


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: May 20, 2008

This is a very good coffee cake. I used a 9 x 13 inch pan and baked it about 45 minutes. I like the fact that the ingredients are simple and usually on hand. I'll be making this again and experimenting with using different fruits and jams.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

PESTEE40


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Apr. 29, 2008

Excellent! This is a five star recipe! I made it for a brunch, and it worked great. You could add more berries if you wanted though.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Kim

	Cooking Level: Intermediate Home Town: Daytona Beach, Florida, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Apr. 23, 2008

This batter needs to be kept to a thickness of 1/2 inch in the pan prior to adding the fruit of choice and crumbs on top. You will have difficulty with it baking completely if the batter is any thicker. I use an oblong cookie sheet with an edge or jelly roll pan.

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

maple bear


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Feb. 12, 2008

This was really good except mine just wouldn't get done in the middle, I baked it for about 45 minutes before taking it out because the edges were getting a little too brown. I think next time, I'll try a slightly larger pan, so it's not so thick.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Angie

	Cooking Level: Intermediate Living In: Ulster, Pennsylvania, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Sep. 8, 2007

I took this to a church breakfast and got good reviews. It was also easy to make and I had the ingredients on hand. I will make this one again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GRCORGI

	Cooking Level: Intermediate Home Town: Running Springs, California, USA Living In: Star, Idaho, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Aug. 28, 2007

Delicious! I used a 9 inch glass baking dish, and it turned out beautifully! Will definitely make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cinnamon

	Cooking Level: Expert Living In: Anaheim, California, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Aug. 4, 2007

i used a 13x9 pan and it worked great, except i did have to cook for much longer (approx. 15min). i also added to the recipe: cut the white flour in half and added 1 cup whole wheat flour only added about 1 1/3 suger a couple handfull of quick oats cinnamon a couple spoons of plain yogurt and more blackberries

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

pindakaas09


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jul. 18, 2007

Easy and yummy. I retained 1 cup of the topping and used a 9 x 13 glass pan and still had to increase the baking time an additional 5 to 10 minutes. Well worth the wait!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JLINDSTROM


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jul. 16, 2007

Very good recipe and easy to make. I used a 13x9 pan like another reviewer suggested. I served the cake warm with peach ice cream and it was wonderful. I used fresh from the grower blackberries.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

COOLMAMACHIK

	Cooking Level: Intermediate Home Town: Norwalk, California, USA Living In: Moultrie, Georgia, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jul. 13, 2007

The cooking time is way off, as others have stated, but other then that, it's a good recipe. I use 1 cup rice flour and one cup of whole wheat flour and 2 cups of mixed frozen berries. I put 1 cup of berries into the batter and the other on top.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Kristi

	Cooking Level: Intermediate Home Town: Anchorage, Alaska, USA Living In: Everett, Washington, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jul. 12, 2007

This is such a wonderful recipe. It's moist, it's adaptable to any fruit topping. I use crushed pineapples, blueberries, raspberries, anything goes!

User Name	Password

Remember me? Forgot password?