Reviewed: Jun. 17, 2005

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

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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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Reviewed: May 10, 2005

This is the best coffe cake I have ever made. FANTASTIC!!

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Tomsmom

Cooking Level: Expert

Home Town: Apple Valley, Minnesota, USA

Living In: Farmington, Minnesota, USA

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Reviewed: Apr. 30, 2005

Thanks alot for this wonderful cake.Ilove cinammon in almost everything. we don't have sour cream here ,so i used yogurt and it was excellent .I followed your baking steps exactly and they were more than perfect with my oven.Thanks again.

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NAJATNASER

Cooking Level: Professional

Living In: Kitchener, Ontario, Canada

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Reviewed: Jan. 24, 2005

this didnt have as much flavor as I was looking for. Thanks anyway.

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COLEY2

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Reviewed: Dec. 14, 2004

I made this recipe exactly according to the directions, except I added an extra layer of cinnamon sugar. The sugar mixture was the best part of the cake. I thought it was a bit dense and not as moist as I hoped it would be. I may try it again with less mixing than the recipe calls for.

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JENN2

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Reviewed: Dec. 4, 2004

This recipie was very good. I would suggest using an icing to drizzle over the top. The icing i used was: 1c. powdered sugar, 2tablespoons milk, and 1teaspon of vanilla extract.

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Baking is Awesome

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Dec. 3, 2004

I made this for the Thanksgiving dessert spread this year and served it with my homemade cranberry sauce spooned atop. It was quite good. However, alone it is a bit lacking. This cake is perhaps, as a few have previously suggested, in need of an icing or frosting of sorts. I will most likely prepare this cake again, on account of my penchant for all things Bundt.

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TEXASMELANIE

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Reviewed: Oct. 17, 2004

I host a SAHM's coffee group once a week. I made this for our snack, and it was a huge hit! I used low fat sour cream, and this was moist and delicous.

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Mrs_Mike

Cooking Level: Expert

Home Town: Anaheim, California, USA

Living In: Victorville, California, USA

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Reviewed: Sep. 13, 2004

This went over great at work and everyone loved it! It was quick and easy! My only changes were to make 2 swirls throughout instead of just one. This is a keeper!

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KTWhite

Cooking Level: Expert

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Reviewed: Aug. 31, 2004

I loved this recipe. I followed another person's advice and used brown sugar as well as white sugar for the filling. I will add a frosting next time. I didn't want to use sour cream, so I used 3/4 cup of applesauce instead. I think it turned out great.

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ABBIE77

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Reviewed: Jun. 11, 2004

This was a delicious cake, moist & tasty. I doubled the cinnamon & sugar (half reg. sugar half brown sugar)& mixed it with the nuts. I also divided the cake in 3 so there was more of the cinnamon swirl. The only problem I had nothing to do with the recipe, my bundt pan burns my cake on top. It's not my oven everything else bakes fine. Someone help me, what kind of bundt pan is a good one! Thank you for an awesome cake!!!!!

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BAKINGISGREAT

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Reviewed: May 18, 2004

This was very good. I made it for breakfast one Sunday morning. I didn't change a thing. Very, very tasty. I would recomend some kind of frosting.

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dmf

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Reviewed: May 10, 2004

This coffee cake was pretty good. I found it a little dry but still tasty. I too used fat free sour cream. Will probably make this again, but perhaps serve it with ice cream or a caramel sauce.

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NANCYMAC1

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Reviewed: May 7, 2004

Great!! I made this recipe for my Grandma's funeral, ( I was in charge of desserts), it was a hit. The ease of this recipe and the fact that it looks fantastic when finished makes for a fast, impressive looking dessert. Thank You

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IMGRATEFUL94

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Reviewed: Apr. 12, 2004

Very good cake. I made two within the last week. I took the advice of another person and doubled the sugar/cinnamon mixture used for the swirl. This will be a regular at my house. Thanks for the recipe!!!

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SARAHDUDE

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Reviewed: Apr. 5, 2004

I made this for an office meeting - there was not one crumb left. And these people are really picky! Thank you for sharing this recipe.

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Hemmie

Cooking Level: Intermediate

Living In: Rochester, New Hampshire, USA

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Reviewed: Apr. 5, 2004

This is such a great recipe. I actually didn't have any (on SBD diet). But purely made this one for my husband and friends on Sunday. My friend even brought half of the cake home.. I will make it again for sure.

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KoolKat

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Reviewed: Mar. 11, 2004

This cake was a real hit last night with my after-dinner coffee. I did double the sugar/cinnamon mixture for added cinnamon taste and it was great! The cake was moist and beautiful! Definately a keeper!

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ANGIEGAIL

Cooking Level: Intermediate

Home Town: Livingston, Texas, USA

Living In: Brookeland, Texas, USA

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Reviewed: Mar. 3, 2004

This was an excellent cake. I doubled the sugar and cinnimin and I also used brown sugar. I didn't used sourcream but I used sour milk. This was a very moist cake. I was gone in one day. This recipe is definetly going into my recipe box.

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SATINBLOODSTONE

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Cinnamon Swirl Bundt Coffee Cake

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