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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cookingismypassion4ever

Cooking Level: Expert

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Reviewed: Feb. 3, 2009

my gosh this was the best coffee cake i have ever had!! i did what the others did n doubled the filling with the brown sugar yada yada and it was sooooooo goooooodd lol. i only cooked it for the 8min at 400 and 35 for 350.. came out perfectly!!!!

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ashley

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Reviewed: Jan. 29, 2009

This cake is wonderful. Thank you for putting it on the web.

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allison21366

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Reviewed: Jan. 11, 2009

Absolutely to die for!! I followed recipe as written with a couple of small changes. I put 1/2 tspn butter in about 5 places along bottom of bundt cake pan prior to pouring batter..AND I made alot of sugar cinnamon mix for the filling ( like tripled it).. this has delicious flavor, texture, aroma.. Absolutely delightful coffee cake. It's a keeper!! and earning instant entry into my family favorites recipe collection book. YUMM!!

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Becky Leach

Cooking Level: Intermediate

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Reviewed: Dec. 26, 2008

The first time I made this cake, it was a disaster. I don't think I've ever had a cake turn out that dry that hadn't been seriously overbaked, but something happened and it was inedible. The recipe was worth trying again, but I made some changes the second time around. I changed the 3/4 cup of butter to 1/2 cup butter and 1/4 cup canola oil, added 1/2 tsp of salt and then thinned the batter out with maybe 1/4 cup of water...the batter's thickness was what I had noticed about the first cake. I also took this cake out at 35 minutes rather than 40. VERY good cake. Perfect to go with coffee. Moist and not too sweet, but with a great flavor. Definitely a keeper.

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doxy

Cooking Level: Expert

Living In: Waco, Texas, USA

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Reviewed: Nov. 19, 2008

Very good! I did a few things different. I didn't add the nuts to cake batter. I added the nuts to the brown sugar and cinnamon mixture. I poured half the batter in the bundt pan & then sprinkled half of the the nuts/brown sugar/cinnamon mixture evenly. Then poured the remaining batter over that. At the end, I added the other half of the nuts/brown sugar/cinnamon. It came out very moist & flavorful.

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REBECCA JO

Cooking Level: Expert

Home Town: Redwood City, California, USA

Living In: San Mateo, California, USA

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Reviewed: Nov. 9, 2008

This was a major hit at my son's birthday party, with caramel frosting drizzled on top. I made it with whole wheat pastry flour and it was still very good with a couple of kids commenting that "it tastes like it came from the store, only better!" LOL I thought it could have been a bit moister but I used fat free sour cream so that could have been why. Regardless, I will be making this again. Would be great for brunch.

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CROWLAND

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Reviewed: Nov. 4, 2008

This coffee cake is exceptional. I read the reviews and used several ideas. I have made this a couple of times now and think the following make great adjustments: In the swirl layer, substitue brown sugar. I put enough brown sugar to completely cover the dough underneath and then sprinkle about 1 tsp. of cinnamon on top of that. I also added a frosting the second time around of 3 oz. cream cheese, 1/2 bag of powdered sugar, 1/2 stick of softened butter, 1/2 tsp almond flavoring, and enough milk to make it the consistency you want, beat together with the mixer. Spread on cooled cake.Very addicting and delicious!

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cookermama

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Reviewed: Nov. 1, 2008

Absolutely scrumptious. I went with another's brilliant suggestion of doubling the "swirl". This one's a keeper.

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SHANPERSCH

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2008

FAN-tastic... The only reason for 4 stars is the cake by itself doesn't do it for me. If there was an icing recipe added this would have been a 5. It just seems incomplete. Here is what I used for my icing: 1 stick butter (8 Tbsp) 1 1/2 C. powdered sugar 1/4 C cream cheese 1/2 t. vanilla extract simply combine all ingredients and beat until fluffy. Some might consider this icing a little overboard, but it is well worth it!

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Chef Damone

Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

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Reviewed: Oct. 28, 2008

MMMmmm, good! Added a glaze to the top and made without the nuts. I followed the other suggestions about the order in which to mix the ingredients and didn't have any problems. It was moist and delicious!

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S. Orlando

Cooking Level: Intermediate

Home Town: Sublette, Kansas, USA

Living In: Pratt, Kansas, USA

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Reviewed: Oct. 23, 2008

The cake was a big hit at my house, everyone loved it :). I didnt have sour cream or walnuts, but even without that it was awesome.

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yommi

Cooking Level: Beginning

Home Town: Hialeah, Florida, USA

Living In: Dunnellon, Florida, USA

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Reviewed: Oct. 8, 2008

What a nice recipe.Only thing I excluded was the walnuts. Lovely textured and the flavour and aroma were excellent. I shall make this again. Its a great cake for beginners as the recipe is so easy to follow. Thanks for sharing, it was a delight to make and eat!

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LuckyAustralian

Cooking Level: Expert

Living In: Belmont, Western Australia, Australia

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Reviewed: Sep. 29, 2008

Despite the fact that all the 'streudel' fell to the bottom of the pan, this cake is fabulous. That fact just made the top of the inverted cake a crunchy sweet yum-fest. I admit this cake has a dense consistency, which is complimented by that crunchiness, and it surprised me how cookie-like the batter became when i mixed the dry and wet ingredients. It is a very sweet cake, and i used pecans, my favorite nut. My two-yr old saw me sampling it, and said "Me wan piece" and he ate a whole big piece of it :) I made a homemade caramel sauce to go with it, but after trying the cake, I realized that I really like it better without. :0) Thanks for this 'scratch' addition to my box!

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