Really good. I made with my gluten-free flour blend and you'd never know the difference. I used a 9" cake pan and it worked fine. While I loved the topping, I think it could be cut back on - probably less brown sugar.
This is the best coffee cake i have ever had . I did however notice that when creaming the sugar it was crumbly not creamy so I added 1/2 cup of butter instead and added an additional 3 Tlb of milk . And with the topping i added 2 Tlb extra of flour to make more dry and crumbly. I did notice that my cake was done in 40 min in a gas oven . And the cake was very moist £ loved it!!! Its a keeper oh creamed the butter for 5 min enjoy
This was sooooooooo good! The only change I made was to add a teaspoon of vanilla. I used fresh blueberries. The cake was moist and the topping is the bomb!
A new favorite. Easy to make and very tasty, does take longer to bake. Did not add pecans. Granddaughter allergic
Fantastic coffee cake!!! Light and fluffy and just plain good. Easily converted to gluten free using my favorite gluten free flour - Gluten Free Mama's Almond Blend. Thanks for posting Katie!
My kids are loving this coffee cake! It is moist and delicious. The only change I made was to add a splash of vanilla. I also didn't think it needed the extra dusting of powdered sugar; it was delicious on its own. This would be a great coffee cake to take to a breakfast or brunch as it is pretty as well as delicious!
I made this today with frozen blueberrys, it was out of site, THIS IS A KEEPER IN MY HOUSE. 5 stars here...