Reviewed: Sep. 5, 2006

This was wonderful. Not too sweet. Very moist. I added a topping of icing sugar and a little milk with cinnamon added. Everyone loved this.

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LARONE

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Reviewed: Sep. 3, 2006

Really good. I used Ener-G egg replacer and vanilla soy yogurt. Fantastic cake!!

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SarahParadis

Cooking Level: Professional

Living In: Santa Barbara, California, USA

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Reviewed: Aug. 25, 2006

this was great

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cgladney

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Reviewed: Aug. 17, 2006

Yummy with a good cup of coffee...what a way to start the day!

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KAREN325

Cooking Level: Expert

Living In: Douglasville, Georgia, USA

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Reviewed: Jul. 28, 2006

The first time I made this, I was a little nervous because of how thick the dough was. My mixer wouldn't work! But it came out lookiing great and it was absolutely delicious.

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Caitlin

Cooking Level: Expert

Living In: Salt Lake City, Utah, USA

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Reviewed: May 18, 2006

This cake baked up very nicely, and presented beautifully. However, it was dry and bland. The texture was not fine, but a little grainy, somewhat like corn bread. With all the high ratings I guess I was expecting something spectacular. Even my husband, who is usually very easy to please, commented on the bland flavor and odd texture (he said it was like a sponge). Thanks anyway.

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BLUCHIP

Cooking Level: Expert

Living In: Navarre, Florida, USA

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Reviewed: May 16, 2006

Great taste and moistness. I used a decorative bundt pan and made this for Easter brunch. I'll be making it again for sure!

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D. Dalrymple

Cooking Level: Intermediate

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Reviewed: May 9, 2006

Everyone, even the kids, loved this recipe. I had extra cinnamon and sugar left over, so I sprinkled it on the top(which became the bottom after cooking) and it made a sweet surprise for everyone. I will definitely make this again!

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Xann

Cooking Level: Intermediate

Living In: Ottawa, Kansas, USA

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Reviewed: Apr. 10, 2006

omg, this cake is so beautiful! i made this totally low calorie. (24 servings: 70 cals each) substitute applesauce for the butter. substitute dannon light n' fit fruited yogurt for the sour cream (the flavor is very nice in cake) i used egg substitute, splenda for the sugar, and i substituted whole wheat flour and oat bran for the all purpose flour. and it was delicious!

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jellybeanbecky

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Reviewed: Mar. 31, 2006

I made this last week and it was great. I did not have any sour cream so I used skim milk with vinegar. I doubled the filling mixture and used brown sugar instead. I cooked it five minutes longer. Def. grease the pan!

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Scubagirl

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Reviewed: Mar. 28, 2006

Delicious and super easy to make! I used lowfat sourcream and added some walnuts to the cinnamon sugar filling but otherwise followed the recipe. It turned out moist and not too heavy. I will be making this one again!

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Valerie M.

Home Town: Huntington Beach, California, USA

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Reviewed: Mar. 4, 2006

Wow...very good coffee cake. I just had a slice, still warm from the oven. Very moist with a slightly crunchy top crust. I used a low-fat sour cream and it worked wonderfully. I'll make this one again.

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dovelane

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Reviewed: Feb. 6, 2006

This coffee cake turned out wonderful. It was easy to make, and tastes great. I really suggest this to anyone who wants something other than icecream for dessert. It's fabulous and I'll definately make it again!

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mattcooks101

Cooking Level: Intermediate

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Reviewed: Dec. 28, 2005

Delicious! I made this as a dessert to accompany Christmas Dinner and everyone loved it. The batter was really doughy and a little difficult to work with but it came out perfectly moist and stayed fresh for days.

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TALLTIGGER2K6

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Reviewed: Nov. 23, 2005

This recipe was so delicious! I am a big coffee cake fan and this one was the best one I've had. I made one modification-I doubled the cinnamon-sugar mixture, then to that added 1/4 cup brown sugar, 4 TBSP of melted butter, 1/4 cup chopped walnuts, mixed that up and sprinkled it in the middle of the cake. WONDERFUL!

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HARDROCKGIRL777

Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA

Living In: Mechanicsville, Virginia, USA

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Reviewed: Aug. 28, 2005

My daughter altered this recipe by folding sliced almonds instead of walnuts into the batter and won a blue ribbon and class champion for Jr. class coffee cakes at the county fair. I would say that speaks for itself.

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Debbi

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Reviewed: Jul. 28, 2005

I followed others suggestions and used extra white sugar, brown sugar, cinnamon mix in the middle. I was leary of beginning with a 400 degree oven, but these baked perfectly. I also used bread tins and made 2 smaller cakes. One with nuts and one without. I made a pink glaze (butter, milk, vanilla,and confectioner's sugar, food coloring) for the plain cake and used white glaze for the one with nuts.

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BONF

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Reviewed: Jul. 27, 2005

I really liked this...Although I did need to make a substitution - I didn't have enough sour cream and don't use plain yogurt. Soooooo, I used peach non fat yogurt. Surprisingly nice change, very subtle peach flavor. I certainly will make this for my "yellow bus of freedom brunch" (first day of school party for moms)with the suggested brown sugar and maybe even another fruity yogurt!

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PANDCMOM

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Reviewed: Jun. 17, 2005

Great flavor but a little heavy and dry. No need to double the cinnamon and sugar.

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BERILYNN

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Reviewed: May 22, 2005

Good cake! I left out the walnuts (didn't have any), doubled the sugar/cinnamon mix (also used brown sugar), mixed 1 cup of fresh cranberries with the sugar swirl and added 1 tsp almond extract to batter. I also just baked it in a 350 degree oven for 50 minutes and it turned out perfectly. This made a very tasty cake! I will make it again, perhaps adding different types of fruit to the filling. Maybe Rhubarb??!!

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OPTIMOM

Cooking Level: Intermediate

Home Town: Aberfoyle, Ontario, Canada

Living In: Guelph, Ontario, Canada

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Cinnamon Swirl Bundt Coffee Cake

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