A delicious coffee cake with a light, moist texture. I used butter instead of shortening. I baked this in a greased & floured 9" square pan, and I reduced the topping amounts a bit as it didn't need a whole lot more sugar. This went together easily and baked in about 37 minutes... heavenly!
Heathier Option Loved this recipe! It came out moist and tasty for even my pickiest eaters. I am a mother of 4 intent on healthy choices and this recipe was very accommodating. I used real butter and buttermilk powder plus I substituted flax meal for 1/2 cup of the flour. I upped the cinamon and nuts.
Absolutely yummy- thanks!
Wonderful cinnamon taste! My family enjoyed this thoroughly. Instead of baking this as a cake, I baked this as coffeecake muffins. I used an additional cup and 4 tbsps. more of flour and 1/2 cup more of brown sugar. I added in 1 cup of chopped almonds also to the batter. I substituted the sour cream with low-fat plain milk and the shortening with margarine. I used 4 tbsps. more of margarine than what the recipe called for. I baked the muffins at 180C for 20 minutes. They looked just as good as bakery-bought ones;-) Thanks for sharing a wonderful recipe!