Very good! This recipe peaked my interest as my dad attended the same high school. The cake lives up to its reputation--very moist after letting it set overnight. I used brown sugar instead of white in the crumb topping because of personal preference, and would suggest doubling the topping recipe if you like a lot of crumbs; it doesn't make a whole lot. Overall a very nice coffee cake and easy to make with ingredients everyone has on hand!  -  18 Feb 2004  (Review from Allrecipes USA and Canada)

I accidentally added twice as much butter as I was supposed to, and didn't realize it until the next day. I was wondering why the cake was so moist! It was fabulous. Next time, I might not add so much butter -- maybe just a little extra for good measure. I also doubled the crumb topping, since my husband and I like it. Great recipe!  -  08 Sep 2004  (Review from Allrecipes USA and Canada)

This is a wonderful coffee cake recipe, very moist! I already had a favorite coffee cake recipe, but I couldn't resist trying this because of the history of it. I am glad that I did. It is quick and easy and uses basic ingredients that most of us already have in our cupboards and refrigerator. I reduced the oven temperature to 350 (375 seems too hot for such a small cake) and baked for the recommended time of 25 minutes. I added a sprinkle of cinnamon to the batter. I also topped the cake with a glaze made from powder sugar, almond extract, and a little bit of milk. No need to cool the cake before topping with glaze since there is no butter in it. This has earned a page in my favorite recipes collection! Thank you for sharing such a special recipe and the history of it.  -  22 Feb 2009  (Review from Allrecipes USA and Canada)