Reviewed: Jan. 16, 2012

Wow, just finished eating a piece and it was fantastic. I used light sour cream, I can't believe its not butter light and egg beaters in place of full fat ingredients (what I normally do) and no nuts. The cake rose fine and didn't suffer texture-wise. It was very moist even without the glaze! Based on reviews I used 1.5 times the sugar/cinnamon mixture and lightly glazed part with a powdered sugar cake glaze. Will definitely make again - probably as individual muffins.

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Reviewer:

SSwisher

Cooking Level: Expert

Home Town: Fulton, Illinois, USA

Living In: Bremerton, Washington, USA

Reviewed: Jan. 16, 2012

needs more liquid, I had to add at least 1/2 c of oj and still too dense 5 out of ten

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Reviewer:

kathy hayes

Reviewed: Dec. 30, 2011

What a great cake! I made this for my company Christmas potluck & everybody loved it. I will be making it again to share w/ my friends & family for a New Years Eve treat! I added an extra tablespoon of cinnamon & made a cream cheese frosting to which I drizzled all over. Yum!

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Reviewer:

Moni-Q

Reviewed: Dec. 1, 2011

I love this recipe. It is so moist. I added chocolate chips though. It was so good. My family loved it! Next time I will leave out the chocolate and try a simple glaze on top.

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Reviewer:

Nelly

Cooking Level: Intermediate

Home Town: La Mirada, California, USA

Living In: Cypress, California, USA

Reviewed: Nov. 30, 2011

Moist and delicious! I used half white sugar and half brown sugar for the cinnamon swirl and it was fantastic. I might make a bit more of the cinnamon swirl just to make it even more noticeable. Wonderful and easy!

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Reviewer:

khaki9

Reviewed: Nov. 22, 2011

This cake is so delicious and tastes wonderful especially with a big cup of Nescafe House Blend coffee. I'm a member of The Tasters.

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Reviewer:

soonerchick

Reviewed: Nov. 13, 2011

I made it and it was great but let it cool for about 10 minutes then it will be a nice warm cake to eat but when half was gone my dog ate the rest i was so sad :( IN CONCLUSION DONT LET PETS NEAR IT

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Reviewer:

Lax3man3

Reviewed: Nov. 5, 2011

I had grown tired of the yellow cake mix coffee cake...began to taste too boxed, so I searched for a quick and easy "from scratch" version. This cake was very good--not too sweet, but an excellent cake for breakfast or with coffee/tea. My Bundt pan was actually a larger tube pan...so I adjusted the time (5 mins. at 400) and then it finished baking at 350 in about 30 mins. Also, one kid doesn't like walnuts, so I substituted mini chocolate chips. I drizzled a cream cheese frosting (like for cinnamon buns) and it was delicious!

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Reviewer:

CALJAKE

Cooking Level: Expert

Living In: Wilmington, Massachusetts, USA

Reviewed: Oct. 18, 2011

This is a rich, moist and very tasty cake. Did not change the recipe. Loved it as is.

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Reviewer:

Deborah

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Oct. 9, 2011

This turned out really good. I used nonfat plain greek yogurt instead of sour cream. I was concerned at first because the batter was VERY thick, I couldn't pour it at all. But I spooned it in and spread it in the pan and it came out fine. Next time I will use a bit more walnuts, I don't think 1/2 c. is enough. Also a bit more cinnamon/sugar in the middle. I think doubling it might be overkill but maybe just a bit more. I used a powdered sugar glaze over this.

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