This is a wonderfully moist and tender coffee cake. I prefer to toast my pecans in the oven for 3 to 5 minutes to really bring out their flavour.
This is a yummy breakfast! It does take a while to cook, but the wait is worth it. - 10 Aug 2002 (Review from Allrecipes USA and Canada)
delicious. i added a streusal topping! it was delicious - 14 Apr 2007 (Review from Allrecipes USA and Canada)
This recipe was a huge success with my friends! I don't have much luck with coffeecake/muffin recipes, but this one came out great! The batter is a bit thick - it doesn't 'pour' - but I didn't have any problems spreading it over the berries. I agree with another member that halfed the amount of pecans....that was plenty. I added a few drops of fresh lemon juice to the icing - it was great! - 16 Jan 2008 (Review from Allrecipes USA and Canada)