This coffee cake has a delicious streusel crumb topping of butter, flour and sugar that bakes with the cake during the cooking process.
- Rated on - 17 Oct 2016
I made the cake EXACTLY as indicated, however I increased the batter by doubling the it because I wanted a thicker cake. The results were perfect!!! For those who had problems with the streusel topping sinking into the batter and cracking during the baking process, follow the simple step. After preparing the topping, place the entire bowl (not the batter) into the freezer for several hours or overnight. Remix with a fork until they resemble small crumbs. Sprinkle on top of cake batter. Pat down gently with a large spatula (especially the corners) to ensure the topping "sticks" to the batter and also to even the cake out. I baked mine at 325 degrees instead of 350 and the cake baked and rose more evenly. Take a look at my photo. The cake was delicious and disappeared very quickly!! Thank you Mary for the recipe!!! - 20 May 2005 (Review from Allrecipes USA and Canada)
LET ME FIRST SAY THAT THIS COFFEE CAKE IS DELICIOUS!!!! I HAVE NEVER TASTED A COFFEE CAKE LIKE THIS BEFORE. BEFORE TRYING THIS RECIPE I DID READ ALOT OF THE REVIEWS AND TOOK IN TO ACCOUNT SOME OF THE THINGS THAT WERE SAID, SUCH AS NOT ENOUGH STREUSEL AND THE STREUSEL MELTING INTO THE CAKE. I REMEDIED BOTH, I USED 1/2 CUP OF FLOUR, 1/2 CUP OF WHITE SUGAR AND 1/2 CUP OF BROWN SUGAR (KEPT THE BUTTER THE SAME) FOR THE STEUSEL, IT MADE MORE THAN ENOUGH, I ALSO DID'NT PUT THE STREUSEL ON UNTIL IT WAS COMPLETELY DONE. I PUT THE STEUSEL ON AND COVERED THE PAN (9X9) WITH ALUMINUM FOIL AND THAT MOISTENED THE STREUSEL I THEN PRESSED IT DOWN JUST A BIT. I ALSO ADDED A BIT OF CINNAMON TO THE FLOUR FOR THE BATTER AND IT ALL TURNED OUT GREAT!!!! THANKS MARY - 13 May 2003 (Review from Allrecipes USA and Canada)