Easy Platz (Coffee Cake)

This recipe is AMAZING! I have made it at least 25 times and have NEVER gone wrong. What’s great is that if you don’t have fruit, you can just skip it and use the crumble on top for a true coffee cake. I have also used bananas with cinnamon, raspberries, blueberries, blackberries, and strawberries. I used chopped dates one time since I had them on hand but included them in the crumble which was a mistake. Since they are higher in sugar, they burned. But they would have been delicious if I had added them to the batter vs. the crumble. This recipe made it into my “tried and true” book. Serve this a la mode for a delicious dessert or as-is with some tea or coffee.

I’ve made this dozens of times. The only addition is a ton of vanilla extract. I’ve used all types of fruit, but my family’s favorite is blackberries and peaches together. I double the fruit! I often 1.5x the recipe and bake in a 9×13. I’ve never had trouble with it baking through, although it does take more time. Rave reviews from friends I’ve gifted a cake to!

This recipe is very easy, with simple ingredients, and it turned out to be delicious! I substituted half & half for the milk but otherwise followed the recipe exactly. I think it would also work well with fresh peaches or blueberries.

This was not only easy, it was delicious. My family couldn’t get enough of it. Next time I will make two, one for my house and one for the little ones to take home.

Absolutely delicious!

This recipe is very quick and easy to put together. It is delicious without being overly sweet. I have made it with blackberries, blueberries and raspberries so far. I also added a bit of cinnamon just to change it up a little. Each time the cake is moist , and gone in a blink. Definitely a new summertime favorite for what fruit is in season.

No changes made as recipe recommended. The cake was a little dry and thick will try again and adjust. Flavor was wonderful and it presented well.

Finally an easy, delicious coffee cake recipe that I can count on! You can use any berry you like. I have made this twice using blackberries and then raspberries. Next time I will try blueberries. Thanks for this tasty recipe,no changes necessary.

Made this in 9×13 pan. Added vanilla and a little cinnamon to the batter and a tad of brown sugar to the crumble on top. Used frozen Marion blackberries and parchment on the bottom/sides of pan. Came out great.

This is a go to recipe for me I have been using it for about 4-5 years. I modified it though. I always double the recipe and I change the fruit out based on what I have. Also I add vanilla. But my family’s favorite is Granny Smith apples. I also add cinnamon when I use apples. I’ve made this recipe with blueberries, strawberries, apples, peaches, and of course blackberries. It’s always delicious and all my picky kids love it! I’d give it a 5 stars but I personally think the added vanilla is necessary.

I was looking for a blackberry coffee cake that had a crumb topping and this one sounded right. I spread the batter in a 9X13 pan as suggested, so it was only 1/2 inch thick. The only problem was that the crumb topping was sparse in the larger pan. Also, when it was cooked through, the topping hadn’t browned at all, so I to put it under the broiler for a minute to get it golden brown on top. The taste of the cake was perfect, nice balance of blackberries and a little sweetness.

Just made this with fresh blackberries from the neighbors bushes. I substituted 1c coconut flour, added 1t vanilla, and 2t cinnamon. I then added unsweetened coconut flakes to the topping. Delish! Did need to bake for 50 minutes.

Yummy! I’ve made it twice and everyone loves it.

I used blueberries, as it was what I had on hand. I was making it for a crowd so it was a huge one I made, that took a very long time to bake but well worth the wait. I’d give it more stars if I could!

Turned out great,but I did bake it for 55 minuets.

Had to bake for 45 to 50 minutes. Used frozen blueberries and it was awesome! I also used a spring form pan as suggested by others. Will definitely make this again!

Like other reviewers I used a 9×13 pan. I used fresh raspberries and added 1/2 teaspoon almond extract and 1/2 teaspoon vanilla to the batter.

I use the 13″ x 9″ pan as suggested in other reviews. Also as suggested I kept the batter to a height of 1 inch. If you go higher, the center of the cake will not cook thoroughly. I baked it for 40 minutes which resulted in some brown edges on the sides. I think 35 minutes would have been better. When I checked it 25 minutes the center of the cake was still gooey and not ready yet. On the top of the cake I took cinnamon and sprinkled the top of the crumbs, this gave it a really nice flavor when served. I served it at dinner time for dessert with a side of mango ice cream with the cake warm it was very well received. I also served it at breakfast by putting it in the microwave for 30 seconds on power level eight and put slivers of butter on top of the cake. It was a delicious breakfast cake served warmed with butter.

Made this approx 6 times. It’s a quick and easy recipe for a delicious dessert. Definetly a go to when your time is limited not to mention it is always a favorite for my guests

I made it the way the recipe called for with a few minor changes the first time. I added some vanilla to the batter and used both raspberries and blueberries, in lieu of blackberries and in the reserve crumble I added cinnamon. The second time I made it I didn’t reserve any crumble and added lemon juice to the batter to make a lemon blueberry coffee cake. All in all I liked the recipe, however, I think it needs something more added to it to make it memorable. And the cake needs a bigger pan for the cook time given.

I made this with the suggestions Kathleen M. gave (added vanilla, cinnamon, & brown sugar). I also had extra berries so I mixed in about half a cup of blueberries to the batter before I topped the cake with more berries. I used an 8inch square pan. It tooks for about an hour to an hour and 15 minutes depending the oven I use (This is my second time making it). Over all, a lovely cake.