Very good and easy to make. I followed ingredients except subbed olive oil spread for the butter and it was fine. Even better the next day when the topping had softened a bit. This is a pretty cake too. I may experiment with apple sauce or mashed pumpkin to make it more of a dessert, rather than a coffee cake. I like the 1 layer desserts for us empty-nesters.
I used my left over homemade cranberry sauce with this recipe. I just swirled about 1 cup in to the batter. This is the best coffee cake ever!
I followed the high altitude instructions. It rose, then fell in two, ring small pans. One pan was.a small gugelhupf, about four cup. It would have fit in a medium sized pan but not a really large bundt pan, not enough batter. They came out of the pans nicely and could use a drizzle of white glaze for decoration. Easy to stir together without a mixer. I liked that. Very strong on the nutmeg. I would cut down or even omit. Consistency was good. Better the next day. Reminder me of Cowboy Coffee cake out of an old BHG cookbook.
This coffee cake was quite tasty. Worthy of praise from my mother in law. I couldn't find the bottom to my springform pan so I used a bundt pan and I discovered my baking powder was expired (!). This was probably the reason it didn't raise as high as I expected. I will make it again though.
I made this cake this morning and it is very good. However, it only rose about 1-1/2". Am wondering if that is how it is suppose to be or did I do something wrong. Can anyone give me suggestions on this.
Made it in a 10 inch spring form pan, no changes to the recipe - it was a big hit!