Reviewed: Nov. 2, 2009

I did not have enough sour cream only 3/4c so added 1/4c of block cream cheese. My husband does not like cream cheese but you could not taste it. They loved it.

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tabycat_77

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Reviewed: Oct. 27, 2009

OMG...the best cake ever!! I loved it, made it exactly as posted, maybe next time ill add some sliced almonds on top of glaze for presentation!

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Tink1980

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Reviewed: Jun. 24, 2009

This is a very yummy cake. The glaze is a wee bit overpowering so I will make without the glaze next time. I didn't have a box of yellow cake mix so I used one that got from the site. For cake mix: 2 1/3 cups cake flour (2 tablespoons per 1 cup of all purpose flour for a sub for cake flour), 1 tablespoon baking powder, 3/4 teaspoon salt, and 2 cups sugar. I will probably double the cinnamon and brown sugar next time just because it is so yummy and gooey and the cake mix recipe makes a little bit more than a regular box of cake mix. I also used about 1 cup of applesauce instead of the 2/3 called for on account of the cake mix that I used. I also used a Bundt pan for this and it was very pretty!

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ChefMandy

Cooking Level: Expert

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Reviewed: Jan. 12, 2009

I'd go 4.5 if I could. Took this one to work for those of use who had to work on Thanksgiving - it was our "breakfast" with strong coffee. Everyone raved & there was nothing left, in no time flat!

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love2cook

Cooking Level: Intermediate

Home Town: Pierre, South Dakota, USA

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Reviewed: Dec. 18, 2008

This was great and very easy to prepare. It was a big hit at dinner. It's a perfect recipe for a bundt pan. I made it in a 9x13 but a bundt pan would have made presentation better. Everyone loved it. Thanks for a great recipe. I will be making it again.

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tingoose

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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Reviewed: Dec. 2, 2008

This was great! We made it in a bundt pan and it was so pretty. Also we were out of sour cream so we subbed mayo. So moist and delicious. Will make again.

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Oct. 28, 2008

This cake is amazing!!!!!

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SB

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Reviewed: Oct. 26, 2008

I followed this recipe exactly except I used a bundt pan as others had. It took 10 minutes longer than stated in recipe. My wife said it tasted like a cinnabon. It was pretty good and very easy to make. I will make this again.

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jim

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2008

This cake is so moist! We love it. And with hardly any fat we are thrilled! I baked mine in a tube pan, it is very eye appealing.

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MOM-2

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2008

This was good but tasted like a box cake recipe. Still liked it and may make again. Was nice and moist.

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PESTEE40

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Reviewed: Feb. 12, 2008

Oh my! I can't express how yummy this cake was! I had a honey bun cake at a party last year and I have been looking for a recipe for it. This cake is so moist. Goes great with a cup of peppermint tea.

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budget_SingleMom

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Reviewed: Feb. 2, 2008

This cake was really good. Nobody who tried it didn't like it. I didn't put the glaze on half of it, I put cool whip and thought it was better than the glaze.

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LEXI70

Cooking Level: Intermediate

Home Town: Mansfield, Ohio, USA

Living In: Shelby, Ohio, USA

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Reviewed: Dec. 11, 2007

I made this in a bundt pan and it came out very pretty. It is very good and easy. I liked it cold. Thanks!

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crystalathome

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Meridian, Idaho, USA

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Reviewed: Nov. 26, 2007

Wonderful cake, very big hit at Thanksgiving.

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LUCYMAYE

Cooking Level: Expert

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Reviewed: Nov. 22, 2007

My son loved this cake! I made it in a 9 x 13 pan and added walnuts also. But it was just wonderful. Everyone that tried just got this big smile on their face and their eyes lit up with that "WOW" look. Once they were able to talk again they were asking for seconds.

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Cookie Queen

Cooking Level: Expert

Living In: Struthers, Ohio, USA

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Reviewed: Nov. 17, 2007

Sorry, this cake just didn't do it for my family. It was really dry and didn't have much flavor and I followed the recipe to a T. Maybe I should have used mayo or yogurt as other reviewers did in place of the sour cream, but as written this cake is super blah.

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charlie54933

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2007

This is a very simply yet delicious cake. It can be dangerous because it didn't stay around my house long at all. I love it and will Definitely make it again.

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Paula

Cooking Level: Intermediate

Living In: Rocky Mount, North Carolina, USA

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Reviewed: Oct. 11, 2007

My family loved this cake - especially my 2 year old. I didn't have sour cream so I substituted lowfat vanilla yogurt, which added a great flavor. I will try it with sour cream next time. I also only had chunky applesauce, which added a great "surprise" to the cake. I had to bake this for 45 minutes.

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ADREEDER

Cooking Level: Expert

Home Town: Belpre, Ohio, USA

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Reviewed: Sep. 16, 2007

This cake was sooooo good. I didn't have sour cream on hand so I used mayo as a substitute. It was supermoist. Just great! I'll definitely make this one again!

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Misty Atkinson

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Jun. 14, 2007

This was very good, considering there is no oil in the recipe. I liked that it only used egg whites, and the streusel layer really added flavor. I made it in a bundt pan, so it took a bit longer to bake. I think it would be better in the 9 X 13 pan. Good recipe!

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