This is exactly how I love my coffee cake!
I don't care for coffee cakes that are bland in the cake part and only sweet in the topping, nor do I like them so dry that you practically need a sip of coffee just to get it down your throat. I mean, really, this coffee cake is just right.
My alterations for this recipe: I used butter instead of margarine, and I substituted for the buttermilk with a tablespoon of white vinegar plus enough milk to make 1 cup (let it sit 5 minutes before using).
Of the three filling options, I used 1/2 cup of nuts (fresh shelled pecans - the best!). I am not a big fan of raisins, though I would consider trying it with dates.
SIDE NOTE: Dates are listed as an ingredient in so many of these recipes! Maybe this blog will bring them back in style. I just wish my grandmother didn't have a wheat allergy so she could taste more of these treats. She says she's always known about the allergy, but only in the last ten years or so has she made a point of avoiding wheat, so I'm sure she was gobbling these up at the potluck parties of yore.
In any case, the one deviation I won't repeat was baking it in a bundt pan, though it seemed like a good idea at the time.
I bought myself this pan two years ago, and only used it once, when I baked Steve a birthday sour cream pound cake, of which he thoroughly enjoyed one slice for breakfast, and the rest of which my lab Gracie ate while we were gone to work. The pan disappeared into the back of the cabinet, and then into a storage box which I only recently unpacked, so I've been wanting to do another bundt cake lately. But this coffee cake recipe was not the answer. I couldn't get it loose from the pan to turn it out, so I had to leave it in and cut out slices to serve. Next time I'll stick with the regular cake pan.
Do give this a try - it is simple to make and extremely delicious!
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