This is a nice little basic coffee cake and one that is so easy and quick to make. Coming out of the oven I just have to have a piece. Great for breakfast. A reviewer Emily SC wondered why it is dry. Is it possible you overbaked it or, substituted shortening for butter? Oven do seem differ. HOpe you have better luck the next time because it is a neat little cake.

This is really good. I leave out the nuts and I've never had a problem with it being too dry. Keep in mind that it calls for a 12x8-inch pan. If you're using a 13x9 that could be why it's turning out dry.

I recently brought this to a brunch and everyone wanted the recipe. It was a hit. I baked it in a slightly smaller pan so the cooking time was longer. I made my own brown sugar by combining 1 cup white sugar with about 1/8 cup molassas. The result was a deliciously sticky crumb topping. This recipe is a keeper! Thanks for sharing.

After reading all the reviews, I expected this to turn out dryer than it did! I did make it exactly as written, but next time, will add a box of instant vanilla pudding!

Someone asked how to make this cake not so dry. In coffee cakes, they usually call for milk. If you use sour cream in place of the milk, it will be very moist and a little more dense. Very yummy ! ! !

Yum! I made these as muffins and they were tastier than the ones at my local coffee house. I used pecans instead of walnut. Next time, if making as muffins, I would cover for a little so the nuts do not burn. I have to remove a few before serving

Cake came out great but tastewise, it's too dry. Does anybody know how to make it moist?

This is a great coffee cake - light and rich. The cake is fluffy, which was a nice surprise since this is a really simple recipe. I served it warm with some real whipped cream, and it was divine.

Wow. I've never made a coffee cake before, but this was exactly what I was looking for. The batter is a bit thick, so when you try to spread the top layer over the middle cinnamon filling section, I'd reccomend putting down several dollops and then spreading. I'm generally not a fan of nuts, but I thought they added a nice contrasting texture to the cake. My oven runs hot and my 10" round cake pan had a dark coating, so I turned the temp down to 350, but then it took nearly 40 minutes to bake and the top got pretty dark. I'll either turn up the heat next time or take it out while the middle is still a little squishy - more like coffee cake anyway right? Speaking of which, I might also experiment with adding some pudding mix to the batter to add some moisture to it.

This is very close to a recipe I used to make for a coffee cake. It's delicious; light, yet substantial.

This recipe produced a light, spongy delicious cake ! I will definitely make again. A couple of notes to help future preparers.... This recipe should definitely be made in a pan SMALLER than 13x9 inches. 9x9 or 12x8 would work. Or else I would make 1.5x the recipe for a 13x9 pan (scale it to 18 servings or calculate yourself using '3 eggs'). I poured the batter into a 13x9 pan and it was so little i ended up scraping it into another pan. Consider adding mini chocolate chips either to the topping or mix into the batter. If you make extra topping by accident, you could save it in the fridge & use it to top waffles. I put the brown sugar/nut mixture only ontop of my cake, i didnt mix it throughout and it worked out well.

This turned out wonderful, the perfect balance of sweetness. I didn't have any nuts on hand so I left them out.

Woah... turned out better than I thought. Parents liked it (to my suprise) Cake was soft, despite the all purpose flour- I was expecting a dense quick bread texture! But that can also be due to the fact I was careful to not overmix, and the sugar helped as well. Not bad- I used only 1/2 cup of brown sugar for the topping and woahh it was still too sweet. Plus there was a bit too much filling (used 1/2 cup each raisins and walnuts, I'll use 1/3 cup each next time.) Perhaps I'll try using yogurt instead of margarine for the cake to cut the fat.

This is pretty good, but I've made better coffee cakes. The batter was rather thick and I could not get the layer of topping in the middle. When I tried to spread the remaining batter over the topping as the recipe calls for, the topping just mixed into the batter. The cake had a nice consistency and the topping had a nice flavor. I may make it again.

Loved the recipe! Easy too.....I did not add the topping in the middle, just on top and cut the brown sugar and nuts by half, added dried figs to the topping mixture. My kids and husband loved it too. Thank you for the recipe!

Not only is this very easy to make it is soooo very tasty!