Good as far as taste, but not the best in terms of overall results. I made the cake without any ingredient changes at all, used all 1 cup of brown sugar, 1 T cinnamon, full fat sour cream, all the oil, etc. The only difference was that I made it in a 12 cup Bundt pan which was well-greased and floured. It took 55 minutes to cook in the Bundt pan and it rose nicely but the sugar filling sunk in several places, with the result that the top stuck in the pan even after allowing for cooling time. I had to piece it together and cover the wounds with a different, thicker and whiter glaze (1 cup confectioners sugar, 2 teaspoons vanilla powder, 4 TEASPOONS half and half, drizzled on while cake was still warm, so it could flow down the sides a little). It tasted nice, moist but not wet, but it really is more of a breakfast/brunch cake. I will try again in the Bundt pan with same ingredients and a slightly different technique. If it still sticks, I probably won't make it again, as there are more predictable cakes out there.
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