About this recipe: This is great for coffee mornings or Sunday evenings for a treat with a big pot of tea. You can use any kind of nuts you like.
This coffee cake was great! I did make some changes though: instead of using 2 cups white sugar, I used 1 cup white & 1 cup brown. I then used light sour cream and I doubled the streusel topping. On the topping I used brown sugar instead of white. I made mine in a 9 x 13 pan and it baked for about 45 min. My family loved it, thanks Mary! - 07 Mar 2003 (Review from Allrecipes US | Canada)
This was a nice recipe. I left out the nuts and made the streusel from half cup brown and half cup granulated sugar, with more cinnamon and 1/4 tsp of nutmeg. Next time I would make more streusel so that the layer of it is more pronounced and add more flavor. I gradually added streusel to the top of the cake as it baked so that the sugar wouldn't burn. This made a really nice crust to the cake. If doing this, may need to increase the cooking time slightly due to the opening of the oven. Let it cool for few hours before cutting. Wouldn't recommend baking this the morning you want to serve it because it won't cut nicely and makes for a sloppy presentation. - 19 Dec 2007 (Review from Allrecipes US | Canada)
I made these into muffins, baking for 20 minutes. They were wonderful and simple to make! - 10 May 2003 (Review from Allrecipes US | Canada)