this is a very long recipe but if you do it just right then it turns out good. the bake time is off by 15 minutes. it took my cake 45 minutes to bake. not 30 like it says in the magazine.
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feroth33 Posted: 08/31/12
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sonygirl Posted: 09/23/12
Can I use oil instead of 1/2 cup butter ? If yes, tell me the amount of the oil and please put this option in every recipe. Thank you in advance.
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CennaLipscomb Posted: 10/01/12
how would low fat milk work with this? BTW where is the nutrition information?
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Cubicle2Kitchen Posted: 10/03/12
My co-workers raved about this cake. I loved the honey in the caramel sauce, it was a nice spin on an old favorite. Yes, this is a little involved but well worth it.
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LovesFood60 Posted: 11/17/12
This is labor intensive and the ratio's of cake to streusel topping and caramel sauce as well as the baking instructions/baking time are just WRONG! Does anyone at Southern Living test these recipes first?
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hcooking Posted: 10/15/12
This was a great coffee cake, plan to make again during the holidays. The cooking time is a little confusing, the cake should only cook for 45 minutes total (covering for the last 25-30 minutes to prevent excess browning). @CennaLipscomb - I used fat-free milk and had no problems.
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JoAnnGreen Posted: 10/14/12
Awesome flavors in this cake. But definitely bake it 15 minutes more. The first time I made it the very center was runny. Also, I used a jar of caramel sauce due to lack of time. Still a very good recipe. Will make it again!
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