I had a 9" square pan, so did generous measures. For the cake, I swapped a dash of nutmeg plus 1/2 tsp vanilla for the cinnamon, and I also added a pinch of salt and a dollop of sour cream. I used buttermilk from a mix. For the topping, my husband prefers pecans and I added 3T melted butter and ~1/2 C flour, to make the topping more of a crumb, which sunk into the cake in spots while baking and came out so delicious. Also, because I baked it in a dark, nonstick pan, I baked it at 325 degrees for only 30 minutes. I had made this as written once before, which is why I searched for the recipe again—because of the overnight part. But I didn't have room temp butter before bed, so I made and baked it in the morning. This is ridiculously easy and tastes wonderful. My new favorite coffee cake. I think the brown sugar in the cake batter must be the secret.
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I had a 9" square pan, so did generous measures. For the cake, I swapped a dash of nutmeg plus...