About this recipe: A deliciously moist cake that is dotted with walnuts and spiced with cinnamon and nutmeg. It's perfect with a cup of tea or coffee.
I am not sure what I did wrong, but I had way too much batter and instead of going with my gut feeling I went ahead and but it in the oven. It started spilling over and now its all over my oven. The batter tasted great while I was making it. - 03 Dec 2010 (Review from Allrecipes US | Canada)
I don't know Aunt Martha but if I did I would constantly be inviting myself for dessert!!!! Wonderful cake and I feel that the sour cream is what makes it stand out. Thank you Aunt Martha....... - 21 Aug 2010 (Review from Allrecipes US | Canada)
Something tells me I'm about to gain weight, and I blame Aunt Martha! I made this coffee cake two days ago - and it's gone. I substituted brown sugar for the sugar in the walnut mixture (and used almonds because that's what I had). I also used whole wheat pastry flourr, and put the sugar/nut mixture in the middle, which made a delicious, ooey gooey ribbon in the cake. Then I topped it with a glaze made of powdered sugar, milk, and a little almond extract. The sour cream is what really makes it awesome. i will absolutely make this again. Thanks! - 27 Jun 2010 (Review from Allrecipes US | Canada)