Comments on: Coffee Cake

By: Dennis

Dennis — Sat, 06 Jun 2026 22:08:00 +0000

Great coffee cake, however the batter wasn’t a bit short. I didn’t have enough for 2 layers, not even close, probably need a smaller pan. Besides that, I did a single layer 9×13 and it was great.

By: Jeanine Donofrio

Jeanine Donofrio — Thu, 02 Apr 2026 17:21:43 +0000

In reply to Anita. I think that would be delicious!

By: Anita

Anita — Wed, 01 Apr 2026 12:14:44 +0000

Great recipe! Have you ever added blueberries? I thought it might be a delicious addition.
Thank you!

By: Jeanine Donofrio

Jeanine Donofrio — Wed, 07 Jan 2026 18:01:35 +0000

In reply to Sheila. Hi Sheila, it's a really moist crumbly cake, I'm not sure it would rise well in loaf pans.

By: Sheila

Sheila — Wed, 07 Jan 2026 14:53:37 +0000

Sounds yummy. Could this be done in 2 loaf pans instead of 9×13?
Thanks

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 25 Apr 2025 19:01:56 +0000

In reply to Janlynn. Hi Janlynn, so glad you loved the cake!

By: Janlynn

Janlynn — Sun, 20 Apr 2025 18:39:54 +0000

I have been craving coffee cake, and this turned out delicious. I found a recipe that called for sour cream but didn’t want to purchase. The yogart works fantastic. Love & Lemons is always dependable for great recipes! Thank you.

By: Julia Cates

Julia Cates — Mon, 03 Feb 2025 20:10:16 +0000

My household found this cake to be a delicious showstopper. It is flavorful, buttery, moist, cinnamon-y, and soul satisfying. It does make a lot, which is great. I cut it into 15 fairly generous pieces, and froze some. I wrapped each piece loosely in a separate piece of waxed paper, and find that a gentle microwave reheat reanimates the cake pieces well – with a quick slide under broiler to harden the topping slightly if you are really meticulous about your cake. Two things to share: 1) I am usually the kind of baker who throws everything one bowl and runs with it, but this recipe required a bit more prep and set up so it was a challenge for me – not a bad thing, just a slightly more complex recipe than I usually try. The dough starts thickening and fluffing immediately (beautifully) when you finish mixing so it’s a bit sticky trying to spread into the pan. It was touch and go for my rudimentary baker self but then I had brainwave to dip a butter knife into hot water which helped enormously to get that batter spread. 2) I am also usually such a chocoholic that I won’t even look at other baked items but this one turned my head and left me with no chocolate cravings because the rich cinnamon flavor is so satisfying. Thanks for another great recipe, Jeanine (and thanks to your mama, too)..

By: Julia G. Cates

Julia G. Cates — Sun, 26 Jan 2025 17:10:04 +0000

In reply to Jeanine Donofrio. Okie dokie, Jeanine, will take all these next steps and will be a bit more engaged. Thanks so much. - Julia Cates

By: Jeanine Donofrio

Jeanine Donofrio — Wed, 22 Jan 2025 19:18:21 +0000

In reply to Julia Cates. Hi Julia, oh you're so sweet! I'm so glad you've been loving the recipes. You don't have to do anything at all but enjoy :). If you feel like commenting, signing up for our free email newsletter, telling a friend, or getting the cookbooks, that's all great, but totally up to you. Thanks for being such a loyal reader!