Just what it says. A very simple, very good coffee cake. I made this for Freezer Tag 2008 and it will freeze well after baking if you wrap it very securely and thaw it in the wrapping so it doesn't dry out. Having said that, it makes up quickly and starts with a cold overn, so the only reason I might freeze it is if I had leftovers. The amount of sugar and cinnamon you sprinkleit with is not listed, but I always err on the side of "extra". Start with 1/4 cup of sugar with 1 T of cinnamon, and go up from there, depending on how sweet you like it.