This is a delicious and mellow crumb cake with a hint of cinnamon and cloves. It's perfect for brunch or afternoon tea.
Like most folks, I changed it a bit, but maybe in an unexpected manner. I eliminated the cloves and used only cinnamon, 1 1/2 tsp total. Then I divided the batter into 6 large muffins. I topped the muffins with the crumbs as directed and baked according to directions. My family loved them. - 28 Feb 2009 (Review from Allrecipes USA and Canada)
This cake was pretty good, but I'd call it a spice cake instead of crumb cake. The cake has a dark color, because of the cinnamon and cloves. The crumb topping was sparce. - 18 Dec 2001 (Review from Allrecipes USA and Canada)
I didn't have buttermilk so I used 1/2 cup sour cream and 1/2 cup milk and this was WONDERFUL! - 31 Jan 2010 (Review from Allrecipes USA and Canada)