Fabulous coffee cake recipe; very versatile. I made it true to the original recipe the first time, to rave reviews. The second time I switched out the cinnamon for crystallized ginger and the blueberries for rhubarb; it was equally a hit with everyone. I think the key is that the basic batter is just about perfect. I'm going to try it with fresh apples, cinnamon and nutmeg next time. My ONLY change would be to make a more substantial crumble topping, which I did each time I make this coffee cake.
Absolutely amazing! I used fresh pomegranate seeds and cranberries in lieu of blueberries. I never usually eat what I make other than tasting it, and I can't stop munching on this coffee cake! Excellent recipe.