Great treat for a small group gathering and I was able to make substitution with ingredients I had. Followed another reviewer's (Kim) advice and added 1 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp ground ginger to flour mixture. For the batter, I added 1 tsp vanilla, substituted 1c brown sugar for white and 7/8 c vegetable oil for the butter. Poured 1/2 butter into greased 9X13 greased pan and spread thin layer of cream cheese filling(instead of the filling from original recipe) then remaining batter. For topping: mixed 1/3 c brown sugar, 2 tbsp flour, 2 tsp cinnamon and cut in 1 tbsp butter until mixture resemble coarse cornmeal. Added 1/3 c chopped walnuts (reduced amount of nuts for my taste) and some shredded sweetened coconut to topping mixture and sprinkle over coffee cake. Baked for 35-40 minutes and cooled before slicing. Next time I will try to make in Bundt pan and add some dried fruit or berries. This recipe allows lots of variation and stays moist!
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Great treat for a small group gathering and I was able to make substitution with ingredients I...