Reviewed: Jan. 3, 2010

Not sure how to rate this because I think it would have been a wonderful cake but WOW -- so much salt! I used the 3/4 teaspoon listed in the recipe and the salty taste was so strong in the resulting cake, I had to brush my teeth to get the taste out of my mouth. I will try this cake again someday without the salt.

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Charlene

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Reviewed: Oct. 27, 2009

Took this to a breakfast for work and it was devoured. Liked the cinnamon syrup drizzled over the top when the cake is warm. Delicious...will make again.

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sunflowergirl13

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Oct. 15, 2009

This cake is the absolute best cinnamon cake that I have ever made. The only thing I did different was use brown suger and more cinnamon, and left out the water for the glaze.......

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momcb816

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Reviewed: Sep. 26, 2009

I added the extra heaping tablespoon of cinnamon and used milk instead of water. The cake had a delicious flavor. It is at its finest while warm. My only complaint is that I did find the texture a bit grainy both times I have made it. Other than the texture issue, this is a good recipe to have on hand. I will make it again and try to figure out the texture quandry.

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redsonja

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Reviewed: Aug. 22, 2009

I followed the reviews and added on heaping tablespoon of cinnamon to the cake and 1.5 t to the sauce (plus milk instead of water) and it did not lack flavor at all! The cake wasn't too crumbly at all and for those saying it came out dry, either decrease the cooking time or add a spoonful of mayo (yes mayo!) to the batter before baking...it really helps!

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HomemakerSuzy

Cooking Level: Intermediate

Home Town: Castro Valley, California, USA

Living In: Aiea, Hawaii, USA

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Reviewed: Aug. 6, 2009

I got rave reviews about this cake. It was really good. It was kind of crumbly. I think that is due to the shortening. I think I might try this with all butter next time. After I poked holes in the cake with a skewer and poured the syrup in I topped it with chopped almonds. It was sooooo gooooood! Thank you!!!

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tonton

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Reviewed: May 31, 2009

Very delicious and easy to make cake. Great for any occasion. I put 1/4 shortening and 1/2 butter. I also sprinkled top of cake with cinnamon sugar. My mouth is watering thinking about it!

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JeanMarie

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Reviewed: Apr. 7, 2009

Absolutely yummy cake! I made it in a loaf pan, instead of the bundt pan and the cake rose beautifully. Very moist.

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victoria

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Reviewed: Apr. 7, 2009

This was really, really good, i made mine into cupcakes and only baked it for 25 min. The cupcakes turned out really nice, i will totally be making this one again, thanks for the great recipe.

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Jennifer

Cooking Level: Expert

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Reviewed: Apr. 7, 2009

This cake's texture is perfect. I did a weird variation on it (I made it a cinnamon cumin cake), but the basics of the cake were unchanged and I was really satisfied. It was a huge hit with my friends! :)

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Odd Puppy

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Reviewed: Mar. 3, 2009

I thought this was fantastic, but I had to change a few things - it was so thick that I added an extra cup of milk (and the final product was still very dense!), used butter instead of shortening, and did not add any water to the glaze, which made it much thicker, it looked great - like butterscotch. I also added an extra tablespoon of cinnamon to the cake as suggested by some other

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plaidish

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Reviewed: Jan. 12, 2009

The best cinnamon style cake I have made and eaten. My whole family loves it as well. I made no changes to the recipe and it is so easy to make compared to the other ones. Thank you for sharing!

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LuckyAustralian

Cooking Level: Expert

Living In: Belmont, Western Australia, Australia

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Reviewed: Jan. 4, 2009

I made this cake two days ago and was good? But not the kind of cake i was looking for. I think it was more like a bread than a cake maybe my mistake or a cake gone wrong.

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Vurple

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Reviewed: Oct. 18, 2008

i've been making this cake on a regular basis for over a year now and it turns out wonderful every time. it's easy to make, tasty and the syrup gives it a wonderful flavor.

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numy

Cooking Level: Professional

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Reviewed: Sep. 15, 2008

This cake recipe turned out awful! The cake was so crumbly that I could not take it off the wire rack without if falling to pieces! It was so dry and bland, what a waste of my ingredients! Usually every recipe I try on this website turn out wonderful. Don't make this cake!

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Regansmom7

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Reviewed: Apr. 7, 2008

I had such high expectations for this cake. It didn't taste as well as I thought it would. I did substitute the butter for the shortening and added 1 tbsp of cinnamon and even added 1 tbsp of vegetable oil to avoid the "dryness" everybody had been talking about but unfortunately, it still came out a tad bit too dry for my liking. I also thickened the sauce by omitting the water completely and adding about 1 tbsp of corn syrup. I did not let it soak through the cake; instead, I drizzled it on top of the cake. I'll probably not make this again and will just stick to the Yogurt Spiced Pound Cake (also from this site) for a moister cake.

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XXXNAUGHTY

Cooking Level: Intermediate

Living In: Burnaby, British Columbia, Canada

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Reviewed: Feb. 20, 2008

I even followed the suggestions to try to get this moist, but it didn't work. To start, I used a full stick of butter, instead of shortening. Cut the sugar to 3/4 cup, used buttermilk, and even dropped in some oil... Nope, it was dry and fall'y apart'y. The glaze, I decided to skip ALL the water, to keep it thick. It's good 'n' sweet that way, but gritty and there's not nearly enough. If I didn't make my version of the glaze, this would be in the trash, but since I did - we'll eat the crusty, glazed outer edge and chuck the rest.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jan. 28, 2008

I personally didn't have all the ingredients at home so i altered the recipe a little bit. this is what i did: -no vanilla extract -instead of 2/3 cup shortening i put in 18 table spoons of butter (which is actually healthier believe it or not) -instead of milk i put in 1/2 a cup of half and half. this might sound a bit unhealthy but it was soooooooooooooo delicious!!!!!!! and i'm sure that the original is just as good!!! if you want to try this recipe out (my version) then follow the original directions! enjoy!

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