13 Reviews of Cherry Streusel Coffee Cake

From: Musical Joy

On Aug 29, 2004

I wasn't sure how to rate this — I served it to company and it was beautiful; looked like it came from a bakery and they loved it, but personally, I think it was missing a few things which I'll try adding when I make it again. I plan to use 1/2 cup white sugar and 1/2 cup brown, put in 1 tsp. or so vanilla extract and about 1/2 tsp. of salt or so. I think that will make this cake out really great. I did love how easy the recipe was - reserving some of the 'batter' elminated the need to make a crumb topping. And I mixed the entire recipe in one bowl!

From: Charishma Ramchandani

On May 27, 2004

I've made this using plain fat-free yogurt as a substitute for the sour cream. We love this cake

From: Chef #207373

On Apr 3, 2005

I used light filling/sour cream. My husband loved this recipe. The cooking time was perfect.

From: SJones

On Jun 15, 2004

This was absolutely wonderful, kind of a cherry cake/pie/cobbler combination. Needless to say, it was a real hit in our house!

From: @ngdarlen

On May 7, 2005

We loved this! Very easy to make and taste like a crumb cake that you would get at a Bakery.This is a keeper, Thanks!

From: Fairy Nuff

On Sep 15, 2004

This was excellent!! I just had to make this when I saw the pic in the photo forum. Easy to make, tastes great and looks pretty stunning!! I did substitute the cherries for frozen blueberries, which I simmered in a sugar syrup. Next time I'll try it with the cherries.

From: CIndytc

On Mar 19, 2006

What a great looking coffee cake...took this to work and got rave reviews

From: flower7

On Jan 28, 2007

This was very tasty! I made it for church fellowship time and came home with just 2 pieces left (I cut it into 14 pieces not 8 so it would go further.) Everyone raved over it and I had a request for the recipe too. I used dark cherry pie filling (everyone thought it was blueberry it was so dark LOL), light sour cream, and skim milk. Thanks for the recipe Marg! You've helped to further my reputation as a great baker!

From: *Huntergirl*

On Nov 15, 2009

After reading a previous review I was tempted to go with 1/2 brown sugar but made as is and decided this is a keeper and I wouldn't change a thing! Thanks!

From: pattikay in L.A.

On Apr 13, 2009

Just lovely - thanks for posting!