This is amazing. Beyond amazingly good, actually. I can't imagine what some of the reviewers did to make this cake not moist. Maybe, it's me and my changes, and not this recipe alone, haha, but what I made from this recipe was delicious. Now, I did make some changes (tip: never make something "to the T" of a recipe, and always, always taste and make changes). I basically doubled the batch since I was putting it in a bunt pan. I used real butter, no nuts and 2% milk instead of buttermilk (maybe this helped make it less dense?) and I didn't measure the cinnamon. I did not let it sit over night either since I wanted to bake it immediately. On top of that, I made a more crumbly sort of topping by adding a tablespoon of flour and melted butter mixed with the the brown sugar/cinnamon mix to put on top. A great starter recipe. Very moist and good.

This just didn't work out for me...

I've been making this one for over a year now and love how easy it is to make ahead of time! I can bake it when I get up and it's still piping hot by the time my coworkers get it. And they LOVE warm treats. :D Thanks so much for this great recipe!

This had a great taste but it wouldn't stay together. The cake just crumbled apart so whenever we wanted a piece it just fell apart. I am not sure if I did something wrong, but I followed all of the instructions.

I did not wait overnight for this recipe and it came out great, it took about five minutes less time to bake than suggested. My husband was wild over it.

Not bad, but will not make again.

added fresh apples...and 7 grain cereal for teh top and my 2 young kids polished it off in 2 days...it was great

Everyone loves this coffee cake! I do 1/2 white and 1/2 whole wheat flour and it gets rave reviews.

This is a great recipe. Easy to make and tastes absolutely wonderful. My family loves this cake. I don't buy buttermilk, but found a way to make a buttermilk substitute with regular/fresh milk(I usually use 2%). For one cup of milk, use one Tablespoon of vinegar, I use apple cider vinegar. Let it sit for five minutes before adding it to the recipe. Thank you, Amy for sharing this recipe.

yummy yum yum! This is the best coffee cake I've ever made or eaten! I do not know what the people who said it wasn't moist are talking about, because it was the best! I baked it in the morning for breakfast, and even my mum who doesn't like cakes said it was good. I did not have any buttermilk so I used plain milk, which turned out fine. It was not too sweet, thank goodness, and the topping was great. This recipe is definitely a keeper. Thank you soooooooo much!

This is a good make-ahead recipe. Don't overbake. I also bake it right away, for 30 minutes. Can't see how you would get a thin batter - I use 4 1/2 ounces for the one cup of flour. I also have added sliced or chopped peeled apple to the topping, works well. We like it with whipped cream, yummy.

I originally tried this recipe in 2004 and recently re-made it for Mother's Day 2007 morning. My mother-in-law, Dee, loved it and requested a copy of the recipe. The only 'tweak' I did was to add about half a cup of raisins. My husband loved it, too.

I added 1/2 cup sour cream, another egg, and 1 1/2 cups of raw apple slices. It was awesome.

Batter was better than the final product. Perhaps I missed something along the way... but it went into the fridge with HIGH HOPES and came out of the oven with out rising much and had a bland taste. Won't try this one agian...

really good wish it was a more moist. definatly will use again

Mine turned out a little dry and the texture was a little "tough" feeling. Very good recipe though.