I added 1/2 cup sour cream another egg and 1 1/2 cups of raw apple slices. It was awesome.
Wonderful! I also doubled this recipe and baked it in a 9x13 pan. When the cake was done I sprinkled the top with a little extra crumb topping (1/2 cup brown sugar and 1/4 cup flour). Everyone kept raving about how moist it was! This is a keeper!
This was a great recipe! It seemed strange to make it the night before, but it works. It didn't seem to make very much so I doubled the recipe. It needed about 10 extra minutes to cook
One of the best coffee cakes I've tried! I doubled the recipe and baked it in a 9x13 inch pan. It came out really moist. I glazed it with a mixture of 1 cup of confectioner's sugar and 2 Tbsp. of milk. A definite keeper!
This coffee cake is amazing! It's nice because I can make it the night before and then just get up and put it in the oven. I made 2 changes -- 1) I had no buttermilk so I soured my own milk with 1/2 tbsp of lemon juice and then however much milk makes 1/2 cup of the milk/lemon juice solution. 2) I wanted to make the topping a bit richer so I added chocolate chips and almond slivers to the cinnamon and brown sugar mixture. I put half of the batter in the pan sprinkled just cinnamon and brown sugar over the top then put the rest of the batter in the pan and covered the rest of the batter with the cinnamon/brown sugar/almond/chocolate chip mixture. It turned out wonderfully! My husband was so happy when he saw it coming out of the oven!
I don't usually rave about cakes much not really a sweet eater, but damn this cake was goooooooood. It makes your house smell so homey.
This was really tasty and easy to make because I could mix it up the night before. It was a little confusing to my 8 year old though because step one has you pour the batter into a pan and then step three has you prepare the pan ("how do you prepare the pan once the batter is in it mom?") I didn't follow the rest exactly as written either: I subbed in half fresh-ground whole wheat pastry flour to make it a little healthier used pecans instead of walnuts because we don't like walnuts much and used soured goat's milk instead of buttermilk because that's what we had. The texture is moist and light the flavor cinnamon-y and the topping crunchy and sweet. We'll make it again!
I feel like I wasted my ingredients. I feel that there was too much butter. Finely grinding the walnuts was a mistake they need to be chopped the topping felt (on the pallet) almost like grit.
Dang this was good! I substituted wheat flour and it had a rather "nutty" texture. Nummy! Yeah I was a skeptic too. But this didn't last a whole day in our house.
