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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blacknyoko

Cooking Level: Beginning

Home Town: Denver, Colorado, USA

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Reviewed: Mar. 1, 2008

I also doubled the cinnamon/sugar mix and made a couple of layers throughout the cake. It was delicious! Will make this again for sure....

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MATURTLE

Cooking Level: Intermediate

Home Town: Holliston, Massachusetts, USA

Living In: Union, Maine, USA

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Reviewed: Feb. 15, 2008

This was PERFECT just as is! I didn't really have much in the house and wanted to bake something for my daughter's kindergarten class. Everyone, adults and children, absolutely loved it. I will definitely make this again. And again. Thank you!

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Jennifer

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2008

Delicious! I omitted the nuts and also used brown sugar in the topping. Made a lot more of sugar/cinnamon mix and put it in the middle and on top of the cake. I made two heart-shaped cakes and baked them for about 30 minutes. I added 1/3 cup mini chocolate chips to one cake, and that is also very good. As a top reviewer said, cream the sugar and butter together first. Overall great recipe - I will definitely make it again and again! Thanks!

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Caroline

Cooking Level: Intermediate

Living In: Collegeville, Pennsylvania, USA

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Reviewed: Dec. 13, 2007

Very nice cake. Excellent crumb,texture and taste. Cream butter and sugar first, add eggs one at a time, then vanilla. Add sour cream and flour mixture alternately, beginning and ending with flour. To avoid a crusty, over-baked exterior bake at standard 350 degrees. Also, for a moist cake, do not overbake! This cake is very similar to one made with a yellow cake mix, but a much tastier choice. I omitted the nuts and used brown sugar for the filling--no need at all to double filling ingredients--then drizzled with a powdered sugar glaze when cool. Excellent recipe!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Dec. 4, 2007

I made this to take to work and got numerous compliments on it! I'll make it again for sure!

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KENGIEB

Cooking Level: Expert

Home Town: Franklin, New York, USA

Living In: Raymore, Missouri, USA

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Reviewed: Nov. 11, 2007

this recipe makes other coffee cakes pale in comparison. I followed the instructions minus: I used sour milk instead of sour cream (it was what I had) and I grated the nuts to nearly a powder (I dislike nut chunks unless they are in cookies!). awesome. thank you!

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GASOLINE

Cooking Level: Expert

Home Town: Providence, Rhode Island, USA

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Reviewed: Oct. 23, 2007

I've made this cake multiple times. My family loves it, and I like to only make it on special occasions so that they have to wait for it. I've also made it in loaf pans instead of a bunt pan, and just sprinkled the cinnamon and sugar on top. I've done the same with muffins, and mini muffins. It's turned out great all three ways.

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Athena

Cooking Level: Intermediate

Home Town: Ketchikan, Alaska, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Sep. 20, 2007

Not sure what happened here...after 45 minutes outside was cooked perfectly and inside was completely raw. Scooped out batter and had to cook it for another hour. Served it cut into pieces and the inside was moist but outside was dry. Very dense and heavy as well.

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MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Sep. 17, 2007

This was a really good recipe. I made it exactly as the recipe states and it turned out perfectly.

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roma

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Reviewed: Jun. 15, 2007

The cake was great! Some reviewers didn't like that the cake caramelized with the sugar, but I thought that was the best part! Next time I'm thinking sugar and cinnamon on the top, bottom, and 2 layers in the middle. Great recipe!!!

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MOTHERDESTINY

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

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Reviewed: May 21, 2007

I loved this recipe. It is good, even without nuts, My hubby doesn't like them. I do. I even taken to making one with and one without, so he can take half of each to work with him. He is in the military and the boys tear it up.

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kristi_l

Cooking Level: Intermediate

Home Town: Millersburg, Pennsylvania, USA

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Reviewed: Apr. 9, 2007

We really liked this cake. It's quick to make, moist and keeps fresh for a few days. However, I only give this recipe four stars because the cinnamon swirl "baked out," i.e. the sugar caramelized and became as hard as stone. I guess using confectioners sugar could fix that problem.

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Catrin

Cooking Level: Expert

Home Town: Cologne, Nordrhein-Westfalen, Germany

Living In: Madison, Wisconsin, USA

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Reviewed: Mar. 24, 2007

great recipe! better use powder sugar with the cinnamon.

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zbf

Cooking Level: Intermediate

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Reviewed: Mar. 3, 2007

Delicious! I used half brown half white sugar in the cake, and all brown in the swirl, and upped the cinnamon to 1.5 T and sugar to 1/3 cup. My DH loved it! Thanks!

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XVELVETX

Cooking Level: Expert

Home Town: Paris, Île-De-France, France

Living In: Ames, Iowa, USA

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Reviewed: Feb. 21, 2007

In my previous review, I failed to include that I also used 1 cup apple butter....This is yummy! These are the changes I made as I tested this for a friend's birthday who has some diet needs: Instead of sour cream, I used no fat plain yogurt; instead of butter, I used fat free I Can't Believe It's Not Butter; instead of sugar, I used Splenda; no nuts; instead of eggs, I used 1-4 oz. container of Egg Beaters. I poured half of batter (2 1/2 c) into a greased 9x9 pan, sprinkled half of Splenda/cinnimon mixture, then other half of batter. I baked it for 30 additional minutes although it probalby could use a few more.

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CHEDDAR

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Reviewed: Feb. 12, 2007

I'm not sure what happened but the dough was very thick and sticky. Similar to biscuit dough. The two layers didn't cook together but rather in two rings. It was strange. BUT it was good, not very pretty though. Probably won't make this again. Sorry.

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