I love this recipe! I found it on this site at least 4 years ago and it has become a family favorite! It is a simple classic and very "forgiving". I have 5 children home during the day and they gobble this up when I make it. It is a good "standby" esp when you are in a "pinch": short on time or short on ingredients. This has just a few simple ingredients that most of us always have on hand. It does make quite a "small" coffee cake so I usually double it or at least 1 1/2 times the recipe. By "forgiving" I mean you can be pretty creative with this recipe and still come out with a simple delicious breakfast or snack cake. I have substituted oat flour, or ground flax meal for part of the flour. I have added a dab of sour cream to make it more rich. I have added sugar cinnamon to the batter. I have added nuts. I get creative w/ whatever I happen to have on hand. We almost always double the topping too. I think you could add a little apple sauce or pumpkin puree to this recipe for variation. It is just a great BASIC coffee cake and I love the history behind it. I know nothing about the Ben Lippen school but when I make this recipe I always get curious to know more about it. We had this coffee cake for breakfast this morning. Just delicious!

This was quick and easy to put together for breqakfastwith ingredients I already had on hand. My whole family loved it so much, it was gone by the afternoon!

Yummy crumb cake!

Outstanding! The other review talk about it being a bit bland, but that works for my kids. I did double the topping and used brown sugar just because it's a family favorite . . . just like this recipe will be. Thank you very much for posting a coffee cake that I have all the ingredients IN THE CUPBOARD!

Pretty good. I doubled the topping as advised by other reviewers. It was too much topping, but still tasty.

I accidentally added twice as much butter as I was supposed to, and didn't realize it until the next day. I was wondering why the cake was so moist! It was fabulous. Next time, I might not add so much butter -- maybe just a little extra for good measure. I also doubled the crumb topping, since my husband and I like it. Great recipe!

This was just okay ... given all the coffee cake recipes I have made or have yet to try, I wouldn't do this one again. I used brown sugar for the topping. There just isn't anything in this to elevate it above two stars. The ingredients are similar to a sour cream coffee cake without the sour cream, so perhaps that's why I found it a bit on the dry side.

Very good! This recipe peaked my interest as my dad attended the same high school. The cake lives up to its reputation--very moist after letting it set overnight. I used brown sugar instead of white in the crumb topping because of personal preference, and would suggest doubling the topping recipe if you like a lot of crumbs; it doesn't make a whole lot. Overall a very nice coffee cake and easy to make with ingredients everyone has on hand!