This coffee cake really is delicious! I followed many of the other reviewers and used a bundt pan, made 1.5 times the toppping, added a bit of the topping to the center of the cake, and let the cake set in the pan overnight. Here is what I found: (1) This is really sweet but goes good with coffee. I think next time I might reduce a bit of the brown sugar in the topping and only make the amount indicated in the recipe. One tip is to be sure there are NO lumps at all in the brown sugar since it will still be a lump after it cooks. (2) It did not seem to matter that I added some of the topping to the center of the cake because it all sank to the bottom of the pan which, of course, was the top when turned out of the pan. (3) To prepare the bundt pan, I smeared butter all over the inside of it, then lightly floured it. After setting out all night coverd with plastic wrap, the cake turned out of the pan cleanly but not immediately. I had to run a thin spatula around the sides and shake it a bit. I think next time, I will try "Baker's Joy" spray to cover the inside of the pan and let it cool only about 10 minutes before turning out onto a cooling rack. (4) I do think letting the cake set overnight is a great idea, though I'm not sure if it wouldn't taste just as good immediately after it had cooled. I agree that keeping it wrapped (or inside a cake dome) keeps it moist. Everyone loved this recipe. Thanks so much, DWBH!
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This coffee cake really is delicious! I followed many of the other reviewers and used a bundt...