The streusel are awesome. I doubled the recipe for a 13x9 pan but next time I will only make 1.5 of the batter as I found there was too much of it. But with a little tweaking this will be a keeper!
I love this coffee cake! I made it twice, once with the streusel made with the melted butter as described in the recipe and the next time with using semi-softened butter cut into the streusel with a fork. I prefer the second way better, the streusel is not as mushy; it's more crumbly and has better flavor. Also I recommend placing streusel close to the edges of the cake so each bite has a delicious morsel of it!
This turned out really delicious - exactly the kind of coffee cake I wanted. I used a mixer instead of making it by hand. The only trouble I had was that it did not cook in 30 minutes at 350. After 45 minutes the center still wasn't cooked so I cranked up the heat. It came out fine but I will play around with the temperature and time next time.
Not quite a NY crumb cake but really light and tasty. Not a quickbread batter and it takes some muscle to whisk and beat the ingredients by hand. Tried a few different tools to help ease the mixing process. Use a pastry blender to mix the crumbs but the wooden spoon is the best tool for blending the butter and flour for the cake. Worth the effort. Great recipe that takes a bit of time. I added 1/8 teaspoon allspice to the crumbs.
While certainly not quick, this was an excellent, texture light, and flavorful morning treat. Truly a comfort food with fragrant cinnamon and the lovely taste of butter. I will make again, but only for special occasions, when I have extra time to prepare. Allow extra time for the room temp butter (the recipe calls for very soft butter). Yumm. So good.
An excellent coffee cake. Definitely use the cake flour as called for, not all-purpose. Read my whole review on this recipe at http://themomchef.blogspot.com/2010/02/sour-cream-coffee-cake-with-brown-sugar.html
This recipe is just okay It is very sweet but the cake is light