This recipe is really good. The only problem was that the batter didn't seem sweet enough. I ended up making cupcakes instead of using a bundt pan. I did use the brown sugar instead of white for the filling-doubled and used most-and that was really good. I used whole wheat instead of white flour because I like the nuttier flavor (and I was trying to get rid of some guilt!). I sprinkled the brown sugar in the bottom of the cupcake pan, after greasing very well, in the middle, then again on top. I baked a dozen, regular size, at 350 for about 21 minutes. They're really good and I will make this recipe again, but maybe with a little extra sugar next time.

This was a good recipe with basic ingredients--all of which I happened to have on hand when looking for a quick coffee cake to make for morning guests. This was good--especially warm from the oven--but I think I'd add maybe more swirl or sweetness to it next time.

YUM! Very good, despite my changes: I used Smart Balance spread instead of butter, and milk/vinegar instead of sour cream. Following everyone else's advice, I added brown sugar to the filling mixture. Also, I baked at 350 for about 45 minutes. Scrumptious!

Too eggy. My Grandma's "German Bundt Cake" is very similar but calls for two eggs...I'll stick with hers. Also needs more cinnamon flavor. Not extraordinary.

A touch on the dry side but tasty with a powdered sugar glaze.

Mmmm so yummy! We like nuts so I used 1 1/2 cups of walnuts and I baked it at 350* for 45 min and it turned out great! Great with coffee or milk :)

I had never made a coffee cake before and this one seemed easy enough. I was right! It took me about 15 minutes to get the batter together and then of course the additional time for baking. But I shockingly got it done in time for Sunday school before church this morning! My husband loved it and he doesn't like sweets at all! So it was a winner there. I increased the sour cream by 1/2 cup and followed another reviewer's advice and doubled the filling mix as well and used brown sugar instead of white. I also left out the nuts, not a big nut fan. Great recipe, easy to fix, and quick on top of that!

We liked this and it was very moist (with nonfat plain yogurt instead of sour cream). I also found that the batter was thick and had to be spooned, not poured. Next time I will double the cinnamon swirl.

I thought this was average at best. I definitely would not make it again. I thought I wanted a change from my Mom's bundt cake, but this surely didn't do it. It was dense, heavy, and small, like maybe they should have put in 1 tbs of baking powder. It was a tiny, short bundt cake.

I followed the recipe and used homemade vanilla (vanilla beans soaked in vodka). It gave the cake a wonderful flavor and aroma.

This was awesome! My husband was telling me of a cake like this his mom used to make him so I came to this site & found this recipe. He was in heaven!! The only modification I made was to double the swirl mix & use brown instead of white sugar for it. I also used a powdered sugar glaze to finish it off. Delishhhhhhh!

Excellent flavor, and sooo simple to make. I think I messed something up- my batter was super thick and I had to spoon it into the bundt pan- but it still turned out wonderfully. Make sure to completely soften butter or it will stay lumpy. Baked for 50 minutes at 350 and it was perfect. Also, per previous suggestion, coated the ban with butter then the sugar/cinnamon mix, and did two layers of sugar/cinnamon swirl. Very tasty, and great warm.

Nice and moist, a very basic coffee cake taste. The swirl was very pretty and I know I'll be making this again for brunch one day. One thing I had to change was the baking temp. 400 degrees seemed so high for a cake, I lowered mine to 325 and baked for 1 hour. It turned out great.

This was a hit! I made some changes based on the other reviews: used brown sugar for the swirl, added sliced almonds to it as well and doubled the swirl mixture overall. I also creamed the butter & sugar first, then added eggs and vanilla. I mixed flour with dry ingredients before adding that to butter alternately with the sour cream. I also made two layers of swirl since I doubled the amount. I baked it at 350. I then topped it all off when it was cooled with powdered sugar. It was delicious and moist and I will definitely make it again!

Brought it to the family bunch and my picky brother (yes, he is 38 and still picky) tried it gingerly and then ate with gusto. I am rating it four stars as the batter was more of a dough than a batter ... I had to spoon it in, it would NOT pour (and I even added milk to try to make it runnier). It was drier than I had hoped, but just a lovely flavoring. Not overwhelming and just plan good. I might play with this some more (use oil instead of butter) and see if I can get it to the consistency I would like. Great cake, though!

This was a great first bundt cake recipe for me. This is now a staple of mine and everybody at home including my very persnickety father enjoys eating it. I only made changes to suit my personal preferences like swapping the butter for oil, decreasing the sugar to 1 cup, and omitting the walnuts. But really, thanks for posting the recipe.