This has been one of my go to coffee cakes for years. I always double the recipe but only use 1 can of filling. I make up the difference by using thawed frozen berries or other fruits, sometimes canned or fresh. I vary the nuts, depending on what I have on hand. I usually will have a pie filling mix on hand, I buy what ever kind is on sale and keep it in he pantry, for "just in case"... I have or go to a lot of breakfast or brunch meetings. I use a 9 x 13 pan, as this recipe uses a smaller pan, which does not show on the recipe above, nor the temperature. It will take about 45 to 50 minutes.
Sometimes, like tonight I will get it put together, then refrigerate, so I can bake in the morning.