This was an awsome coffee cake and so easy. I did change a couple of things. First, I added some cinnamon and madagascar vanilla to the cake batter for a little extra flavor. I only used 6Tbs of butter for the struesel topping and the consistency was perfect. I pour about 1/2-3/4 of the batter into a greased 9x13 pan. I then sprinkled 1/2 of the topping evenly over the batter. I dropped spoonfulls of the remaining batter over the topping. I made large circles with a knife to distribute the top batter and mix in the struesel topping (don't stir, just swirl a few times) I then topped with more topping. Baked for 30 minutes at 350 and did not use the drizzle of powdered sugar as it did not need it!! Great recipe!
I love this cake! I made it in a bundt pan and drizzled icing over it while still warm. Very nice presentation for our Father's Day dessert get together. Everyone loved it! Thanks!
This is an easy-to-make excellent cake.
DELICIOUS!! Only change I made was omitting the nuts and using cinnamon graham crackers instead of plain. As my family puts it "this is a keeper!!" Thanks for the terrific recipe.:o)
This is absolutely one of the best coffeecakes I've tasted--homemade or otherwise. I cut the amount of butter to one stick and I use a butter-flavored cake mix and cinnamon graham crackers and the results are wonderful. This will be a favorite!
This recipe was great. I don't like nuts so I changed it a bit... instead of the walnuts I used 1/2 cup rolled oats and increased the butter to a full cup. It was delicious!
Certainly a pretty cake (almost a guarantee if you use a specialty Bundt pan as I did) but nothing special in taste. (Hubs had a couple of bites and left the rest on his plate. I didn't even get THAT far) Even substituting freshly squeezed orange juice for the water and adding a tablespoon of fresh orange zest and a teaspoon of vanilla didn't elevate this beyond a mediocre doctored up cake mix - and there are some doctored up cake mix recipes that are excellent! Also a mere 1/4 cup of oil left this a little dry. For those who are still interested I used a specialty Bundt pan which required only half of the the topping mixture. Because mine is a dark pan I lowered the oven temperature to 325 degrees and it was baked perfectly at about 42 minutes. I drizzled it with a glaze of fresh orange juice and powdered sugar. The remaining streusel (and there was quite a bit leftover) I froze for later use to top muffins.
Great and Simple! I have made it twice and both times it was a big hit. It also freezes really well. The streusel call for way too much butter - probably 6 tbsp. would be enough. My streusel did not sink but then I used finely ground crumbs and chopped nuts. I also mixed cinnamon into the cake mix to give it a little more flavor.
This was a very good coffee cake. I had the same problem as some of the other reviewers where the topping sunk to the bottom. It still tasted very good though. I think next time I may try adding the topping later on.
