Reviewed: Feb. 6, 2011

Amazing coffee cake. It came out moist and delicious. The Cinnamon swirled. I didn't add all of the cinnamon and sugar mix because it would have turned out too sweet. I would reduce the amount of sugar added in the cinnamon-sugar combination to 30mL with 15mL of cinnamon. I shifted the flour.

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Reviewer:

Jennifer

Reviewed: Feb. 6, 2011

I decided to make this but didn't have enough butter so I halved it with Crisco and I did what the suggestions said about butter and sugar first then eggs and vanilla. I also halved the sour cream with milk and it turned out great. My boyfriend loves it! He can be pretty picky but it seemed to work out well.

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Reviewer:

Autum8

Cooking Level: Intermediate

Reviewed: Feb. 4, 2011

This was excellent. I doubled the swirl mixture using brown sugar and cinnamon instead of white and cooked it at 350 degrees for 46 minutes, I also put white frosting on it. as others had suggested. Everyone loved it. I will make this recipe one of my favorites.

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Reviewer:

Andrea CA

Cooking Level: Intermediate

Home Town: Buena Park, California, USA

Living In: Lake Forest, California, USA

Reviewed: Jan. 18, 2011

Other than adding a little extra cinnamon we didn't change anything! We love cinnamon or we wouldn't have added anything!

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Reviewer:

Diamond

Cooking Level: Beginning

Reviewed: Jan. 5, 2011

It was pretty good, took others sugguestion and doubled the filling and used brown sugar. Will make again

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Reviewer:

Mae

Reviewed: Dec. 29, 2010

This cake was just ok for me. It didn't have as much flavor as I wish it did. I would recommend adding a sugar/cinnamon mixture on the bottom of the pan. And maybe something extra for the filling like a fruit filling.

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Reviewer:

Luv2Cook

Cooking Level: Expert

Living In: Mansfield, Texas, USA

Reviewed: Dec. 25, 2010

I've made this cake three times in the past month, twice for my classmates and once for my family over Christmas break. It never lasts more than 24 hours! I mixed up some cinnamon sugar (one tablespoon white sugar, one teaspoon ground cinnamon) and sprinkled it in the buttered bundt pan before pouring in the batter. For the cake batter, I creamed the butter and sugar first, and added one egg at a time to the mixture. Also, I used light brown sugar instead of white for the center swirl, and I doubled the recipe for the swirl. It's actually better if you let it sit overnight; the cake gets moister, especially around the swirl. The perfect breakfast cake... just sweet enough for a cup of coffee!

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Reviewer:

thatpoliscinerd

Cooking Level: Intermediate

Home Town: Reidsville, North Carolina, USA

Living In: Greensboro, North Carolina, USA

Reviewed: Dec. 25, 2010

Just follow the previous suggestions to cream the butter and sugar first, double the cinnamon/sugar filling and to bake it at 350 the whole time and you'll be fine. I used my DeMarle silicon bundt mold, and the cake came out moist and nonsticky. I also drizzled a vanilla glaze over the top.

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Reviewer:

JAMISON G.

Cooking Level: Expert

Reviewed: Dec. 17, 2010

Great cake! I made this dairy and nut free, and it came out really good. I used tofutti fake sour cream (used the whole 12oz tub) , and trans fat free marg. At first I was surprised by the very thick batter (I couldn't even pour it) but spooned it into the pan and layered it with the brown sugar and cinnamon, and then it sort of melted in the oven, and rose really nicely. For those who have a problem removing it from the pan--check out nordicware's website. Always oil and flour the pan, and EXACTLY 10 minutes after it comes out the oven, run a plastic knive around the cake, and the center post and then put a plate on top and flip it. (If it doesn't slide out, use the knive again). ENJOY!

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Reviewer:

Rachel

Cooking Level: Expert

Reviewed: Dec. 15, 2010

Very good. This was the first made from scratch coffee cake that I had ever made, and it was so worth the effort. Will make it again for sure. Thanks for the great recipe Ruth

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