This has become my all time favorite coffee cake, and I make it often at my coffee shop. The only change I have made is to double the topping and put it in the pan first. Then spread the batter on top of that, bake it, and when it comes out, flip it over and all the gooey topping flows down into and around the cake making it even more moist, if that's possible. I always sell out of this and cannot stop eating it, myself. SOOO amazingly good.

Reviewed On: Sep. 9, 2009