This was REALLY thick and tough to mix w/ my mixer and then impossible to stir in the extra 1 cup of flour. I did everything by the directions and had to add more milk to try to get the flour mixed. I put it in the pan and had to really push it with my hands to get it in there and then the topping was also weird. It was really sticky and instead of crumbling on the topping or "swirl"ing it, you have to just blop it around. I baked it for 30 minutes and it was really doughy. We still ate it w/ the glaze, but I wasn't impressed at all.

Hi Bridget,

This is really more like a bread dough, but is sweet so it's called a coffee cake. Rather than a batter, the recipe makes a bread-like dough; the dough is sticky so that the cinnamon cake will be tender and light. This makes it difficult to roll out but that makes for better results. The topping is meant to be swirled through the dough and sprinkled over the top rather than being spread.

-- CM

I love this recipe. I do however; make substitutions: instead of egg I use ground flax seed and water. I also substitute butter with olive oil and add a little applesauce. the recipe for the topping is excellent, sticky to work with but very good.

Moist and fluffy! I did alter the recipe, using apple sauce in place of the butter (equal amounts) and entirely whole wheat flour.
Took longer than an hour to rise, maybe better instruction for the less experienced bakers would be 'let it rise till it doubles in volume', since there are so many variables at play. Otherwise your cake will suck.
Great wholesome recipe as is...can be made even healthier with a few simple tweaks.