Reviewed: Aug. 14, 2008

Excellent!! Followed a few suggestions by other reviewers and used 1/2 sour cream, 1/2 plain yogurt and I also used 1/4 cup butter and 1/2 cup applesause. I also used 3/4 brown sugar and 3/4 cup Splenda..I also made them into muffins instead of a bundt, baked them at 350 degrees for 20 minutes (made 12 really large muffins)...I also used some of the brown sugar/cinnamon mix and sprinkled it on top of the muffins before I baked them....These were well received an disappeared quickly by the parents at my daughter's soccer game! Thanks for a great recipe!

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TAMIE33

Cooking Level: Expert

Home Town: Burlington, Ontario, Canada

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Reviewed: Aug. 11, 2008

The texture and taste of this cake is simply excellent. However, for the filling, I added chopped nuts, 1/4 cup flour and 2 tbsp butter (cut in with pastry blender) so it is like a streusel rather than just cinnamon and sugar. This also added some crunch to the filling. I topped it with "Vanilla Glaze" from this site after it cooled completely. Delish!

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tianne

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jul. 27, 2008

SO GOOD! I used light sour cream and subbed brown sugar for the filling. Delicious cake!

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FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

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Reviewed: Jul. 22, 2008

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.

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Dondie

Cooking Level: Intermediate

Home Town: Mounds, Oklahoma, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Jul. 19, 2008

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.

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GatsbyGirl

Cooking Level: Expert

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Reviewed: Jul. 17, 2008

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!

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misopocky

Cooking Level: Intermediate

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Reviewed: Jul. 13, 2008

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.

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jennybt03

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Reviewed: Jun. 23, 2008

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

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mommymeggy

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2008

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 :)

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lidziag

Cooking Level: Expert

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Reviewed: Jun. 1, 2008

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!

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JasnsWif

Cooking Level: Expert

Home Town: Dallas, Oregon, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: May 25, 2008

I like this recipe better every time I try it. I double the cinnamon filling (1/2 brown sugar and 1/2 white), and also add 2/3 c. buttermilk to the batter because it's too thick to pour, and bake at 350 for 45 min. I also put the chopped walnuts into the filling, not the batter, and add a confectioner's sugar glaze. It's becoming one of our favorites since I always have these ingredients on hand. I still think the original directions are funky - always cream the butter and sugar together then add eggs one at a time.

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Joyousfreee

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: May 19, 2008

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.

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JTIMBAN

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Paradise Valley, Arizona, USA

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Reviewed: Apr. 20, 2008

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

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rmigoni

Cooking Level: Intermediate

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Reviewed: Apr. 14, 2008

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!

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jmlionhunter

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Del Norte, Colorado, USA

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Reviewed: Apr. 13, 2008

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.

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swimkel5

Cooking Level: Beginning

Home Town: Green Bay, Wisconsin, USA

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Reviewed: Apr. 8, 2008

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.

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Java_Girl

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Mar. 17, 2008

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!

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TATTOOMAMA

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Queens, New York, USA

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Reviewed: Mar. 9, 2008

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!

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CRUNCHM

Cooking Level: Expert

Home Town: Urbandale, Iowa, USA

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Reviewed: Mar. 7, 2008

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.

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