Reviewed: Jun. 12, 2009

My daughter made this for German heritage day at school, but my family loved it so much that we make it often now! The key to having a moist cake is to wrap it tightly before it cools completely. I let it cool in the pan for 10 minutes, remove from the pan and allow it to cool 25 - 30 minutes longer - and then I wrap it tightly in foil. The next day you will have a moist and delicious cake! I also cooked it 5 minutes less (1 hr., 10 min.) when a long wooden skewer came out clean.

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Cindy T.

Cooking Level: Expert

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Reviewed: Feb. 21, 2009

Extremely tasty. We used very potent pure vanilla that probably made this have a stronger flavor than normal. We liked the results!

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Cassandra

Cooking Level: Beginning

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Reviewed: May 12, 2008

My 15 year old daughter has made this 2x so far. Once as a trial run at home and once as a project for school. It was a little dry but the flavor was fantastic. Everyone at school is begging her to bring another.

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JESSICANIX

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Reviewed: Feb. 24, 2008

Great! I made this for a church function and got lots of compliments. However, I didn't have a tube pan so I baked it in a bundt pan for an hour. Also I made it a day ahead, let it cool completely on a rack and put it in tupperware over night, and it sliced beautifully and tasted great. Just be sure to spray Pam ALL over the inside of the pan because the bread will fill it.

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Reviewed: Oct. 30, 2006

It is absolutely perfect. Cinnamony and crumbly and moist. Perfect for breakfast with coffee. I recommend covering the cake with foil or putting it in plastic ware so it won't dry out.

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