This was a dense moist cake perfect with tea and coffee. My family enjoyed it this morning! I used drained canned peaches that I diced and wild blueberries defrosted from this past summer. I did not have milk so I used vanilla yogurt and a little less sugar. I will be adding this to my recipe book.

This was a great all-around cake! Very moist, not too sweet (perfect for breakfast), and yummy topping. I like how it is very lowfat compared to other breakfast cakes that we have tried. However, I only have 1 negative. For us, it wasn't really a traditional coffee cake. Our coffee cake definition is a more crumbly cake texture with more spice in the actual cake. I will try to experiment to see if I can get it a little more to our liking. But it is a wonderful cake. Will definitely use again, just not as a coffee cake. : ) Thanks!

I made this today as a special treat for a friend and me. I made it with frozen raspberries. It was great! I will certainly make this again.

I made the fruit coffee cake with several allergy free substitutions and it still turned out great (sometimes doing this ruins a recipe)! We used rice milk instead of milk and I used some egg replacement (Ener-G) and some homemade applesauce instead of the two eggs. It was delicious and my toddler loved it (he is allergic to eggs, all dairy, peanuts and tree nuts). We used blueberries since I always have those in the freezer from the summer. So yummy, Thank you!

A simple, but delicious cake. I have also use strawberries and it was a success!

This cake is simply divine. I made mine with some leftover frozen blueberries and it turned out fabulous. I have already eaten three pieces!

It is simply and easy to put together. The only change I made was to add 1 tsp. of Vanilla to the batter. Yum!Yum!