I made this recipe (http://www.food.com/recipe...) yesterday and things went wrong with the streusel. (FWIW, I've made it many times before with success.)
When I put the streusel together, it had a very damp texture - not crumbly at all. I added quite a bit of extra flour to finally get close to the right texture, but it still dissolved into the cake. The two things that were different was that the brown sugar I used was an organic brand that was much, much darker than the usual commercial brand that I use. Also, the butter (silver Kerrygold) was soft, even right out of the fridge. The refrigerator is working fine, so I just assumed it was the high fat content of the butter?
Separately, the cake stuck like glue to the Kaiser bundt pan. I did use Pam/flour, but it didn't work very well. Has anyone had an issue like that? I have used it dozens of times, but it's never been in the dishwasher.
I'd love some feedback. Pretty annoying!