Reviewed: Apr. 17, 2012

this was SUCH a hit at easter brunch!!! it was a little dry (just a tad) and a didn't use all the cinammon/sugar, but my mom loved it and asked for the recipe (and she's an awesome cook/baker!). recommend it highly -- i'll definitely be making for my next brunch.

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Reviewer:

ginger pear

Reviewed: Sep. 26, 2011

TASTY! I used all butter as with a cake like this is it crucial I think to have full flavor fresh ingredients. I sifted the flour, used Baking Pam to help ensure quick release, and made extra cinnamon sugar for the filling - 1/2 cup sugar to 4 teaspoons cinnamon. Be patient and watchful...the cooking time will depend on the pan you are using and your oven. I cooked for 1 hour 5 min. Even my uber picky 7 year old asked for a second slice and declared it to be awesome.

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Reviewer:

RENEE35

Reviewed: Sep. 24, 2011

I don't usually make cakes from scratch. It tasted very good. BUT at the end of the day I felt a little let down because it tasted a half step better than what comes out of a box.

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4 users found this review helpful

Reviewer:

HannahBear

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Reviewed: Aug. 13, 2011

tasty coffee cake

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Reviewer:

Robin M

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Union City, Pennsylvania, USA

Reviewed: Aug. 13, 2011

This was delicious! Only thing was when I took my cake from the pan it fell apart. :[

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3 users found this review helpful

Reviewer:

andrea92fl

Cooking Level: Intermediate

Home Town: Dothan, Alabama, USA

Living In: Saint Petersburg, Florida, USA

Reviewed: Jul. 8, 2011

The combination of cinnamon and sugar in this moist cake had my mouth watering just at the smell of it baking in the oven. I absolutely loved it and so did my family. It was gone in a day.

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Reviewer:

rebdande

Reviewed: Apr. 24, 2011

This was a great choice to finish off dinner with coffee. I added pecans tossed in a bit of flour and placed in the bottom of the pan along with the first layer of cinnamon and sugar. I had extra sugar and cinnamon left over so I poured it on top of the last layer of batter and baked it. The extra cinnamon and sugar made a delicious crust and the pecans were right on top where I wanted them. I also drizzeled a little glaze over the finished product, it was moist and delicious

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Reviewer:

linda

Cooking Level: Expert

Home Town: Monterey, California, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Apr. 10, 2011

This was delightful and attractive. I used a bundt pan. Some people complained it was dry. Be sure not to over bake!!! I have a convection oven, baked it at 325 and took it out after 55 minutes. It would have been dry if it had gone longer. Thanks, great recipe!

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Reviewer:

mickdee

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Yardley, Pennsylvania, USA

Living In: West Bloomfield, Michigan, USA

Reviewed: Jan. 12, 2011

THE BEST CAKE!!! I made this for a project and it tasted great. My whole family loves it. I added a glaze to the top to make it taste even better. the glaze has it's recipe on eHow. just google cake glaze and choose the eHow one. It tastes great even without the glaze. Thank's for sharing your amazing recipe with us Nancy and I hope this helps!!!

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