Below is my original review, but I wanted to lower my rating to 2 stars. I just made this cake again. This time I was short on butter, but I had some shortening, so I used it in the batter, but still used butter for the topping. I was extremely disappointed with the results. The cake was very dense, and the flavor was off. For those of you who have tried and were disappointed, or who are thinking of trying it, just skip the shortening and use butter. The cake will be richer, fluffier, and have more flavor. Last time, I just used butter exactly in the amount called for shortening, and cut it in as the recipe says, and it was much nicer. Also, try adding vanilla to the batter, and making extra topping to put in the middle of the cake. Hope this helps!!
ORIGINAL REVIEW: ****
This cake had a nice flavor. I don't think it tasted exactly like a snickerdoodle though; it actually reminded me of a box mix that used to be available for a coffee cake that came with its own disposable pan in the box. Anyway, I doubled the crumb topping because it didn't seem like enough. Next time, I think it would be a lot nicer if I put half of that into the cake itself, and make it into more of a coffee cake. Also, I used real butter instead of shortening, substituted one-for-one, to avoid the use of chemical by-products, and I added a teaspoon of vanilla. These changes worked well. In short, it's an easy and nice recipe, if you want coffee cake, but no substitute for snicke