Reviewed: Mar. 3, 2012

This was delicious and so simple - just as quick and easy as beer bread. I made it in an 8" round pan and added the baking powder/salt to the flour to make the equivalent of self-rising. The flavor was delightful and the texture was perfect. This will definitely become a regular in my house.

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Reviewer:

menimel

Reviewed: Feb. 21, 2012

fabulous!

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Reviewer:

lindonut

Living In: Shah Alam, Selangor, Malaysia

Reviewed: Jul. 17, 2011

My family loved the Cinnamon Teacake for breakfast! There are a couple changes I made: I did not have self-rising flour so I added about a teaspoon of baking powder and about 1/4 teaspoon of salt. I also did not have a 6-in cake pan so I used an 8-in and it came out just fine with 16 minutes of bake time. Finally, the second dose of sugar-cinnamon topping is WAY too much in my opinion (that's why I gave it 4 stars). I would reduce by 1/2 or just not use it at all. This recipe is a keeper for us!

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Reviewer:

Susan

Cooking Level: Intermediate

Home Town: Corvallis, Oregon, USA

Living In: Eugene, Oregon, USA

Reviewed: Jun. 27, 2011

I did not like this flavor or consistency of this cake. I guess I expected a more dense breadlike cake and this was really small and flat. I love cinnamon and really wanted to like this, but not my cup of tea... My kids did eat it though

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Reviewer:

cooknmama

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

Reviewed: May 28, 2011

This did not turn out for me. The cake did not rise and was a buttery mess after baking it 20 minutes. I used all purpose flour and noticed after baking it that the recipe called for self rising flour. I have never heard of self rising flour. I wish I had noticed this earlier!

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Reviewer:

jen

Reviewed: Mar. 17, 2011

Tastes like cinnamon toast, and loved the crunchy topping. I didn't have a round cake pan, so I baked it in a loaf pan, which took much longer to cook, but turned out fine. Big hit!

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Reviewer:

heylucy

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Reviewed: Feb. 19, 2011

Good cake, but not fabulous. I would triple the recipe and make in two 8 inch round pans. Good for vegans if you substitute Earth Balance for the butter and soy milk for the milk.

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Reviewer:

miriyummy

Reviewed: Feb. 3, 2011

Very delicious for ingredients I already had around the house! The only change I made was I used all purpose flour with 1 teaspoon baking powder and 1/4 teaspoon salt in place of the self-rising flour.

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Reviewer:

Emily1722

Cooking Level: Expert

Reviewed: Jan. 31, 2011

So easy! So good with coffee or hot tea! I bake it in a round cake pan and add a crumb topping (instead of sprinkling with sugar-cinnamon mix from the recipe) creating an almost coffee cake. Besides, it takes mins and I usually have everything in the pantry already.

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Reviewer:

aunt star

Cooking Level: Expert

Home Town: Graceville, Florida, USA

Living In: Hampton, Georgia, USA

Reviewed: Oct. 5, 2010

Very good! The first time I made it I followed the recipe exactly, and it was perfect! The second time I added cinnamon to batter (because I am a cinnamon lover:), but it didn't turn out as I had hoped. I wouldn't recommend the adding it.

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