The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 16, 2009
I doubled the recipe and made (12) cupcakes instead as I did not have a round cake pan. It was VERY sweet- almost too sweet- and I never thought those words would come out of my mouth! I even accidentally left out half a cup of sugar so I can't imagine how sweet it would be with that extra 1/2 cup. So if you double it, be sure you remember to double ALL the measurements in the Directions portion! Also- don't let the 'frosting' set too long or else it will clump. They are probably more than sweet enough without the 'frosting' and topping( which does not need to be doubled for cupcakes!)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 29, 2009
Really very good! I'm suprised this doesn't have more reviews and 5 stars! Super easy and tasty. Only downside is it makes very little. Next time I will double the recipe. Thanks!
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Photo by Heather B

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 18, 2009
The Cinnamon Teacake was great! I love the topping sauce! I am excited to make it again. P.S. My wife is sick, and it helped her feel happier!!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 14, 2009
Didn't rise well at my altitude, but came out more like a thick, moist cookie.
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Cooking Level: Expert

Home Town: Red Oak, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 30, 2009
This is delicious. I make it, and loved it so much that I made a large sheet pan of it and donated it for a tea party at my church - everyone loved it. Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 20, 2009
This was delish - tender, moist and very sweet! I baked it in a loaf pan so I had to bake it a little longer (about 30 min) but it came out great!!!
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Photo by kbstanley3

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 27, 2009
So, I guess this recipe is full proof because I screwed up and it STILL came out quick, easy, and GOOOOOD!! Thanks so much!
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Photo by devonessence

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA
Living In: Bakersfield, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
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Reviewed: Apr. 21, 2009
This was great to use up my self rising flour - very quick and easy. Added some nutmeg and ground cloves too. Didn't use all the sugar - just sprinkled some over the top.
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Cooking Level: Intermediate

Living In: Ingalls, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 15, 2008
I added a little allspice and it tasted very good but the middle cooked very slowly. I baked it for about 30 min. It was the right moistness but was rather crumbly and the slice fell apart.
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Home Town: Canal Fulton, Ohio, USA
Living In: Akron, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 8, 2008
i made this as a morning snack for my 2 y/o. we were out of eggs she ate the last 2 for breakfast. i didnt have a 6in pan. i think my cake pan is 9in. it was quick to make, i added a cap-full of vanilla, and a little brown sugar in place of some of the white sugar in the batter. i also only used about half of the last topping.
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Photo by Angie

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA
Living In: Boynton Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 17, 2008
I love cinnamon. more than most normal people. So this was awesome! Mine turned out a bit dry, but it was still delicious. I didn't have self rising flower so i followed another review that said this, "Best results were when I doubled the recipe and substituted 1 cup of flour, 1 1/2 teaspoons of baking powder and a 1/2 teaspoon of salt for each cup of self-rising flour" so good. thanks!
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Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
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Reviewed: Jul. 31, 2008
I made this for my birthday and it tasted exactly like the hostess cinnamon streusel cakes. I love this cake.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: May 31, 2008
What an easy and wonderful recipe! I made this for my husband and his friends a few weeks ago and it was gone before it was completely cooled! I did double the recipe and it still came out perfect. Thanks for sharing!
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Cooking Level: Expert

Living In: Marlton, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 2, 2008
yummmm very good, very moist & crumbly. I left the second topping off.
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Cooking Level: Beginning

Living In: Sudbury, Ontario, Canada

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The reviewer gave this recipe 2 stars. This recipe averages a 4.47 star rating.
Reviewed: Mar. 19, 2008
Sorry but this did not turn out at all. It didn't even look like a cake. I will NOT attempt to make this again
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Photo by Collegechef04

Cooking Level: Intermediate

Home Town: Novato, California, USA
Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 7, 2008
For a normal cake pan, doubling the recipe is a MUST. This is incredibly easy, and the crunchy butter/cinnamon/sugar topping is sooooo good! I added about 1 tsp. nutmeg, and about 1/2 tsp. each of allspice and cloves. It made it spicy and smell really good while baking.
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Photo by Samantha Li

Cooking Level: Beginning

Home Town: Fremont, California, USA
Living In: Davis, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 22, 2008
Not a bad recipe, especially for an eggless cake. I was originally looking for a spice cake recipe so I decided to add some allspice and nutmeg to make it a bit more flavorful, and it turned out tasty. Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Photo by Cyle
Reviewed: Nov. 18, 2007
I've made this and so many variations of it dozens of times now! It tastes great, although a couple of times it has come out a bit crumbly. I always make WAY too much of the sugar/cinnamon topping, but the butter/cinnamon spread is just enough! Really sweet. If you want it SOLID (kind of fun, haha), replace the self-rising flour with regular flour and add an egg. It makes the cake basically solid, but I thought it was an interesting twist. I liked it! =).
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Photo by Cyle

Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Northridge, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 26, 2007
Very delish & easy. I put some tin fruit in the middle and cut back a bit on the butter. To clarify, I'm pretty sure that you put only the the butter, sugar and cinnamon in the pan to heat and then pour that mixture into the self raising flour.
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Photo by Sarena

Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 31, 2007
This is a lovely little cake. My 1 year old son hates breakfast in any form, but he gobbled this right up this morning. Thanks!
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Photo by Racheal

Cooking Level: Intermediate

Home Town: Kingsport, Tennessee, USA
Living In: Johnson City, Tennessee, USA

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