Reviewer:

Reviewed: Apr. 5, 2009

I absoulutly loved it!!! I didn't however, put in all the sour cream. I thought it might be to much. My family loved it!!!

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2 users found this review helpful

Reviewer:

Abigail Shaeffer

Reviewed: Jul. 29, 2007

This was my first attempt at making a cinnamon cake. I didn't have all the ingredients so I substituted butter with light olive oil, brown & white sugar with raw sugar and sour cream with plain yoghurt. It was quick and easy to make and delicious! Thanks

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6 users found this review helpful

Reviewer:

Chantel

Cooking Level: Intermediate

Living In: Adelaide, South Australia, Australia

Reviewed: May 17, 2006

The batter of this cake was not at all pourable and was kinda difficult to get spread into the pan. Other than that I thought the outcome of the cake was very moist and delicious. I am literally sitting here and eating it right now as I write this review. The only thing that I changed on this recipe is that I used cake flour instead of all-purpose flour. I feel that all-purpose flour is more heavy than cake flour and a cake made with all-purpose flour tends to be more dry.

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9 users found this review helpful

Reviewer:

Donna

Cooking Level: Expert

Home Town: Bridgeport, Texas, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Sep. 28, 2001

I tried this recipe on my troops, they liked the taste, but it was a little dry.

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8 users found this review helpful

Reviewer:

SILVERRUN

Reviewed: May 17, 2001

The recipe said to pour the batter; this batter did not pour it was very thick; had to be spooned in the tube pan. I wondered if a liquid ingredient had been left out of the recipe. It seems it should have been very moist using sour cream, but instead it was dry. I was dissappointed and felt bad as I had made it special for my daughter in law who loves cinnamon coffee cake.

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17 users found this review helpful