Ideal for morning tea this is a coffee cake that has a layer of walnuts, sugar and cinnamon which looks and tastes great.
Very tasty coffee cake, but I made a few changes to the topping in the recipe. I used 1/2 C. of packed brown sugar instead of white sugar, and added 2 Tbsp. melted butter. I found this went better with the cake than a white sugar topping. - 07 Feb 2001 (Review from Allrecipes USA and Canada)
This cake was moist and tender, and everyone in the house liked it. It stayed pretty moist the next day, too. Instead of white sugar I used brown sugar for the streusel and it added just enough sweetness without overpowering the cake. Thanks for a good recipe! When mixing a cake like this, it's critical to follow the recipe's instructions to "stir" the wet and dry ingredients together, not use the mixer. Over mixing is a common error with these kinds of cakes (quick breads and muffins, too), and that leads to a tough and therefore dry cake (bread, muffin). That may be the reason some of the other reviewers' cakes were not as moist. Hope this helps. - 10 Sep 2006 (Review from Allrecipes USA and Canada)
Absolutely delicious!!! I made this 3 time's now and it was the best I've ever made. Very moist and raised really nice.. The first time I made it I made it exactly the way it was posted. (wonderful) Then the last two time's I added 2 med. size banana's... It was so good that way.. Everyone was asking for the recipe.. One time I made it I didn't have any sour cream so I added sour milk.. It still worked out perfect... Give it a try. I'm sure you will love it. I have tried some coffe cake's and they seem to be a little dry.. This one is not... Thank you for sharing your recipe with us..... - 06 Sep 2006 (Review from Allrecipes USA and Canada)