Reviewed: Oct. 15, 2009

We loved this cake. I added extra brown sugar and cinnamon.

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DTNYC

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Yuba City, California, USA

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Reviewed: Oct. 12, 2009

I personally thought this cake was ok, but my family LOVED it, absolutely loved it. They devoured it within 2 days even though they "only like chocolate cake". I followed the recipe except I added chocolate-covered toffee bits along with the cinnamon/brown sugar filling.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Oct. 9, 2009

Dont worry if the batter is thick it still turns out great and make sure you butter the pan well and you wont have any problems with it sticking. Great cake.

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lela528

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Reviewed: Sep. 29, 2009

This is a very tasty and moist coffee cake. It is also very pretty! Like other reviewers, I added a vanilla glaze, and I also skipped the nuts, because I didn't have any and my sister is allergic. The cake was so pretty to cut into...the ribbon of cinnamon through the middle was beautiful! I really loved the texture of the cake, it has a very moist, tender crumb. The cinnamon flavor is very noticeable, but not overpowering. Thanks for sharing this one...it is a keeper!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Aug. 9, 2009

This cake was awesome! The only thing I changed was adding a vanilla glaze to it. It was a hit at my house!!

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Mandy Swink

Cooking Level: Intermediate

Home Town: Spartanburg, South Carolina, USA

Living In: Inman, South Carolina, USA

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Reviewed: Aug. 1, 2009

I thought this recipe was very good. Probably the best coffee cake like confection I have ever tasted. The only problem I had was with the Bundt pan...The layers separated when I turned the pan over. But, I NEVER have luck with Bundt pans. My cakes always break and stick even when I grease and flour...maybe I just get impatient with the cooling process! I KNEW I should have used a spring-form pan! It would have been perfect! I will try this recipe again with the spring-form. Thanks for the recipe! At least it tasted delicious!

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lindsayaustin

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Reviewed: Jul. 20, 2009

bland, not what I was expecting given the reviews

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Bre

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Reviewed: Jul. 13, 2009

I had such a "taste" for cinnamon coffee cake when I made this; maybe I set my sights too high! I can say that this had a wonderful "crumb" and was nicely moist. However, the "swirl" was almost non-existent; I would recommend maybe doubling it. Overall, a nice cake, but not what I was looking for. Thank you, Ruth, for sharing this!

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KittySerbia

Cooking Level: Intermediate

Living In: Belgrade, Central Serbia, Serbia

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Reviewed: Jul. 10, 2009

Very, very good coffee cake. I follow the recommendations from GinnyLovesWhenIBake (6/11/09) and recommend you do so as well. This cake stays moist for a day or so if well wrapped, and freezes well.

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Judy Sanborn

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Reviewed: Jun. 10, 2009

A very, very delicious and moist cake. I've made it MANY times and my family loves it. Here are the changes I made: I creamed the butter and sugar together, then added the eggs and mixed again, and last I added the sour cream and vanilla and mixed until blended. I also did not put the nuts into the cake, I added them to the cinnamon sugar swirl. For the swirl: I added 1/2 cup packed brown sugar, 1 tablespoon cinnamon and 3/4 cups chopped walnuts. That is how I prefer it, and with these changes the cake was amazing. The longer it stays the better it taste. Thanks for the recipe!!!

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GinnyLovesWhenIBake

Cooking Level: Expert

Home Town: Bronx, New York, USA

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Reviewed: Jun. 6, 2009

Very Good - would make glaze topping a little thicker next time!

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Jessica

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Reviewed: May 18, 2009

I gave this cake as a gift to a friend who's sick. It went over amazingly! Here are the changes I made: I mixed a couple of teaspoons of cinnamon into the batter itself, and used pecans instead of walnuts. I also doubled the amount of cinnamon-sugar filling. When the cake was done, I made a caramel sauce on the stove and sprinkled the top with pecans. (Just melt down about a half bag of wrapped caramels with a couple of tablespoons of heavy cream.) It was absolutely delicious! Kept for days and delighted my friend.

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DallasLizzie

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: May 12, 2009

Really yummmy. I used brown sugar instead of white. Nice texture & not too sweet. I also made a coffee glaze using 1/4 cup butter at room temperature, 2 cups powdered sugar & 3 tablespoons freshly brewed coffee. Very good!

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ultraviolette

Cooking Level: Intermediate

Home Town: Cedar Rapids, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: May 10, 2009

Even with my healthier substitutions to this it still came out great! I used coconut sugar for the first time since it is lower on the glycemic scale than sugar and used organic white whole wheat flour for the majority of the flour. I used half regular and half low fat sour cream because that is what I had in the house. Even with the whole wheat substitution this came out moist and delicious. Vietnamese cassia cinnamon and coconut sugar made up the filling and I wish I had increased the amount. I am not sure, but that could have been because of a difference in sweetness between regular and coconut sugar. Great recipe!

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Mar. 14, 2009

I was a little worried when I first mixed the batter because it was REALLY thick, but it turned out awesome. It is wonderful with tea, coffee, or a big glass of milk.

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Maria

Cooking Level: Intermediate

Home Town: Hazleton, Pennsylvania, USA

Living In: Paris, Île-De-France, France

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Reviewed: Mar. 9, 2009

This is a great recipe. No leftovers. I added a vanilla glaze and drizzled it over top. YUMMMY!!

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CATRINA366

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 8, 2009

great texture! but it seems to be missing something. I did make a couple changes though, half butter/half applesauce, brown sugar, and no nuts. I also did not read the rcipe correctly and made a few mistakes, I mixed the eggs and butter together then added sugar, I also mixed the cinnamon and sugar in the cake instead of layering (i misread it). But the cake still turned out great it was very moist. I probably needs the nuts and the layering. Icing would be great as well.

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AKSTAFFORD

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Mar. 3, 2009

Wonderful, moist, just-sweet-enough coffee cake! I thought I had enough sour cream, but only had 1/2 cup so I used that plus 1/2 cup vanilla yogurt and it turned out! I would give this 5 stars, but I think it needs a light glaze on top. I made a quick one out of powdered sugar, milk, and melted butter. It looks beautiful and tastes wonderful. Worth the *little* extra effort vs. using a cake mix. Yum!

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Mar. 3, 2009

I am giving this a 4 because it was kind of dry...although very tasty. May try again and use some brown sugar in the cinnamon swirl part of the cake and maybe a light glaze on top. Thanks!

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SLJ6

Cooking Level: Expert

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Reviewed: Feb. 10, 2009

This was so delicious! Made it for a special family get together, today! I melted some chocolate and drizzled over the top and then drizzled the powedered sugar glaze over that, for a nice affect! I also substituted the sour cream with 1 cup of evaporated milk and added to it 1 TBl vinegar. Then, let it set 5 minutes, to "sour" before adding to the recipe. This recipe is going to be saved to my recipe box, for future use! :)

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