A super-moist cake, which is welcomed anytime of the day. It is layered with a mixture of cinnamon, walnuts and sugar. Enjoy with a big mug of tea or coffee.
Very tasty coffee cake, but I made a few changes to the topping in the recipe. I used 1/2 C. of packed brown sugar instead of white sugar, and added 2 Tbsp. melted butter. I found this went better with the cake than a white sugar topping. - 07 Feb 2001 (Review from Allrecipes US | Canada)
This cake was moist and tender, and everyone in the house liked it. It stayed pretty moist the next day, too. Instead of white sugar I used brown sugar for the streusel and it added just enough sweetness without overpowering the cake. Thanks for a good recipe! When mixing a cake like this, it's critical to follow the recipe's instructions to "stir" the wet and dry ingredients together, not use the mixer. Over mixing is a common error with these kinds of cakes (quick breads and muffins, too), and that leads to a tough and therefore dry cake (bread, muffin). That may be the reason some of the other reviewers' cakes were not as moist. Hope this helps. - 10 Sep 2006 (Review from Allrecipes US | Canada)
Absolutely delicious!!! I made this 3 time's now and it was the best I've ever made. Very moist and raised really nice.. The first time I made it I made it exactly the way it was posted. (wonderful) Then the last two time's I added 2 med. size banana's... It was so good that way.. Everyone was asking for the recipe.. One time I made it I didn't have any sour cream so I added sour milk.. It still worked out perfect... Give it a try. I'm sure you will love it. I have tried some coffe cake's and they seem to be a little dry.. This one is not... Thank you for sharing your recipe with us..... - 06 Sep 2006 (Review from Allrecipes US | Canada)