I started out by reading through a few of the reviews. I decided to use 1/2C Flour and 1C Brown Sugar with the 1/4C Butter that was originally called for. I chose to multiply the batter recipe 1.5X to make it thicker, and because of all of the reviews about the streusel melting, I chose to bake it at 375 degrees like other coffee cake recipes I have used. I believe that the combination of using all brown sugar (instead of all white or 1/2 & 1/2) plus increasing the temperature did the trick, because my streusel didn't melt. The cake was moist and delicious and everybody loved it. I will use this recipe again.
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I started out by reading through a few of the reviews. I decided to use 1/2C Flour and 1C...