Reviewed: Aug. 29, 2002

Great recipe! Easy to make, and it freezes really well so you don't eat the whole thing at once!!

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Reviewed: Jul. 23, 2002

I made this recipe "as is." It was delicious and everyone loved it. The cake was very moist and came right out of the pan. However, I would like to make 2 layers of the cinnamon swirl next time and use the brown sugar as others have suggested. I will definitely be making this again!

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RUSTIFIED

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Reviewed: Jun. 7, 2002

Easy to make with ingredients from my pantry, which is always nice. I didn't have any trouble getting it out of the bundt pan because first I sprayed "PAM" on it and it almost slipped right out. I'll be using this recipe again. Thanks!

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JOEY53

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Reviewed: Jun. 4, 2002

This was an outstanding recipe. The cake was so moist and flavorful. Not to mention easy to make.

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RACHELKYLE

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Reviewed: May 15, 2002

I loved this cake! It was very easy to make ~ and tastes great. I expected it to be a little dry, but it was moist and fantastic! I had NO problem getting the cake out of the pan either! I used a non stick bundt pan and a quick spray of Pam! I would love to experiment with it more by using brown sugar and possibly sprinkling the pan with sugar before putting the batter in. I did not use walnuts and it was wonderful!

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BEEZ8TER

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Reviewed: May 13, 2002

I made this for a Mother's Day Brunch. I took the other suggestions and used brown sugar with the cinnamon. It was fairly easy to make, had good flavor and everyone seemed to like it. However, no one asked for the recipe and I thought it was a little dry. I will make again and try adding more sour cream or butter and mix the walnuts with the brown sugar and cinnamon. I also had trouble getting it out of the bundt pan.

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ALEXASMOMMA

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Reviewed: Apr. 28, 2002

This is a delicious coffee cake that was enjoyed by all that attended the shower I baked it for. I did make a small alteration, instead of mixing the walnuts throughout the cake I layered them with the filling mixture of brown sugar and cinnamon. I must admit that I had problems getting my cake out of the bundt pan. I followed the directions and lightly greased the pan...I even made the recipe twice using two different greasing techniques & products...still had trouble. I might lightly flour the pan next time. Otherwise an absolutely wonderful tasting cake and very moist.

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KLPARR

Cooking Level: Intermediate

Living In: Gibbon, Nebraska, USA

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Reviewed: Apr. 7, 2002

I made this for work everyone loved it. It is very moist.

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TIC

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Reviewed: Apr. 1, 2002

I made this for Easter Brunch yesterday and it was a hit with everyone. I used the suggestions of other reviewers and used brown sugar as opposed to white in the filling. This made a beautiful swirl in the middle of the cake.

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QUIANA

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Reviewed: Mar. 24, 2002

I made this for a poker party for all things and it was a big hit with everyone, adults and kids alike. A++

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JSOGLE

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Reviewed: Mar. 4, 2002

this was delicious. It is so moist compared to most coffee cakes

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Kathy

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Reviewed: Feb. 19, 2002

My mom was wanting to make some sort of a bundt cake so I got on here and found this recipe. It was really easy and very quick to make. My mom had all of the ingredients in her cabient and she made it that day and it was gone the next day. The only thing she did different was she added a very thin glaze to it. She has added this recipe to her normal collection of recipes. Thanks for the GREAT recipe Ruth!!

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MOMDAUGHTERCOOKS

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Reviewed: Feb. 18, 2002

This was very good and very easy. I doubled it because I only had a large angel food pan. Mine was alittle dry becauseI fell asleep while it was cooking (duh) So if you can stay awake it's great : )

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BREEZIE

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2002

I substituted 3/4 cup of brown sugar (with cinnamon) for the white sugar filling. It came out great, moist and delicious.

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BOSTONBAKER

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Reviewed: Nov. 9, 2001

This is a wonderful cake! I followed the recipe to the tee, and it came out very moist. The only thing I did do differently, was added some brown sugar to the cinnamon sugar for the filling and it was like having a piece of gooey cinnamon roll cake. I would not advise doing it in a loaf pan though as another member did. I believe that mine would have been even better (if that is possible)if I had used my bundt pan or a regular 9x13 cake pan.

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abjmom

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Reviewed: Oct. 18, 2001

I have gotten more compliments on this coffee cake!! I also substitute brown sugar for the white {to mix with the cinnamon}. It really is light and airy, NOT dry at all, and absolutely delicious. This is the coffee cake I make when I want to impress my visitors or when I go for coffee at someone else's house! I've also baked this in 2 loaf pans and it's come out quite good-one's usually a little bigger than the other but that's ok..... Thanks for the great recipe Ruth!

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Skinny Cook

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Reviewed: Oct. 12, 2001

I've made many coffee cakes over the years, and this is the best yet. I found it very easy to prepare but would suggest that you cream the butter and sugar together before adding the eggs as I had some trouble getting the butter to mix in properly. This cake rose just beautifully in my bundt pan and was really light and airy.

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PATTI PEARSON

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Reviewed: Sep. 5, 2001

This cake seem dry to me. I didn't like it. either did my family.

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VITAR

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Reviewed: Aug. 2, 2001

This, although easy to make, was nothing really stellar - I was a little disappointed (no one asked for the recipe). I didn't do anything to reduce fat and it was dry - probably won't make again. Sorry.

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CHERYLG

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Reviewed: May 16, 2001

This was wonderful. It has become a favourite. The crust has a great crunchy texture, but moist and lovely inside. I made it for breakfast when I had company and served it with yogurt and fresh fruit. I mixed the cinnamon with brown sugar instead of white, and used yogurt instead of the sour cream. We prefer to have the cinnamon in two layers instead of just the one.

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S. HODGE

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Cinnamon Swirl Bundt Coffee Cake

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