A scrumptious little coffee cake, if a bit on the sweet side. I made a small cake subbing pumpkin puree for half the butter and using equal parts all-purpose and whole wheat flour, as well as exchanging the sour cream for plain nonfat yogurt. Very nice moist texture and mild spice flavor warm from the oven as well as the morning after (there was a hint of "wheaty" taste I thought at first that was absent after sitting overnight). The next time I make this I will reduce the sugars both in the batter (half?) and in the topping (even less), which I thought was unnecessary/undesirable as an intermediate layer. I did omit the nuts.
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A scrumptious little coffee cake, if a bit on the sweet side. I made a small cake subbing...