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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!
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!