Reviewed: May 24, 2012

I followed other reviewers' suggestions about creaming the butter and sugar, and used brown sugar instead of white. The result was very good, and even better the next day. The recipe is a little confusing about how much of the cinnamon-sugar mixture to put in the middle of the batter. (Does "generously" mean all of the mixture or not?) Use ALL the mixture. Next time I'll try it with white sugar and a glaze on top. Thanks for a tasty recipe.

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Reviewer:

rmcmary

Reviewed: May 23, 2012

Delicious! Tastes exactly like Starbucks cinnamon swirl coffee cake!

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Reviewer:

Bella

Cooking Level: Intermediate

Reviewed: May 9, 2012

Very good recipe! This was family approved. I left out the walnuts due to allergies in the family but left the recipe the same otherwise. Yum, it was nice and moist.

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Reviewer:

heikas

Cooking Level: Intermediate

Home Town: Klamath Falls, Oregon, USA

Reviewed: Apr. 29, 2012

Awesome! Came out great! Definitely creamed the butter and sugar first, added eggs one by one, then the dry ingredients. Even better with Icing! Can't wait to share!! Thank you!

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Reviewer:

krysten

Cooking Level: Professional

Home Town: Freehold, New Jersey, USA

Living In: Boston, Massachusetts, USA

Reviewed: Apr. 28, 2012

I made this cake for the first time Christmas 2011. It was a big hit. I've since made it for special occasions and birthdays. It's supper moist and flavorful without being too sweet. The only problem I encountered was having clumps of cinnamon/sugar mixture in the finished cake. I solved this by mixing the cinnamon/sugar blend into a 1/2 cup of the prepared cake batter and adding that to the center of the cake. Also, I topped the cake with a cream cheese glaze and pressed crushed walnuts into it before it set. I am a novice at baking and was very pleased with the finished product. The center swirl really sets it off. It is a very beautiful cake. Add it to any desert tray with a slice or two cut out and it will be the center of attention (until it is devoured. ) Ruth thank you for adding this recipe. It has become one of my favorites to give as gifts.

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Reviewer:

anna

Reviewed: Apr. 22, 2012

I received raves with this recipe. Very moist and tasty. Would make this again.

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Reviewer:

MissC

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Reviewed: Apr. 14, 2012

This is in the oven now, and I'm sure it will turn out delicious, but it only halfway filled the pan. I didn't use the walnuts, but that 1/2 cup difference shouldn't only half-fill a 10 inch bundt! For that reason, I probably won't try this recipe again. **NOTE: It rose enough to fill the pan and made a very nice moist cake. I should have read the other reviews and done twice the cinnamon mixture so I could have done two rows of cinnamon. I added a simple icing on top as well.

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Reviewer:

Meghan81

Cooking Level: Expert

Home Town: Pickering, Ontario, Canada

Living In: Mississauga, Ontario, Canada

Reviewed: Apr. 9, 2012

This was pretty tasty. To be honest I am not sure if it was something I did, but it was pretty dry tasting. I was hoping it would be more moist. But I made it for Easter and everyone loved it.

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Reviewer:

nicole92

Reviewed: Mar. 6, 2012

Used lowfat vanilla yogurt in place of the sour cream. it was so moist and delicious! My family and friends loved it! I might add some cinnamon to the batter next time for a little more flavor.

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Reviewer:

Lisa

Cooking Level: Expert

Home Town: Wauseon, Ohio, USA

Living In: Deer Park, Texas, USA

Reviewed: Feb. 25, 2012

I made this cake minus using the walnuts and used a mixture of different nuts using 1/2 cup. The cake was delicious! For the icing I used 1 cup of Confectioner's Sugar, 2 TB milk and 1 tsp of vanilla.

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