Reviewed: Oct. 3, 2009

This recipe tasted great, like a snickerdoodle cake. However it only gets 4 stars because the cinnamon sugar layer turned out hard as a rock. Next time I'll make it in a 9x13 and mix in the layer a little more.

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icooknaked

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Reviewed: Apr. 19, 2009

This cake was amazing! I followed the recipe exactly. It's good with cream cheese frosting (from a tub) spread over the top while still warm. It melts into the cake and makes a nice glaze. But it's just as good without any glaze.

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shons

Cooking Level: Intermediate

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Reviewed: Feb. 20, 2009

Great Recipe! I had a piece of the cake this morning and it was so good. I made it last night and let it sit the night...really good. When i was making it i ended up running out of all-purpose flour so i had to use self-rising for the rest of the recipe. The cake still turned out great! I did make an icing, melted butter and powdered suger. It was so yummy! The cake would have been yummy with out it but i like sweets. I'll be making this again!

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Superase

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Reviewed: Jan. 18, 2009

This cake is delicious. I am eating a piece of it now, it's still warm. Only used 1-1/2 cup of the sugar and it is sweet enough for me and my husband. Also didn't use the cinnamon and extra sugar for the inside. Baked it in a 9X13 glass pan for one hour, put some sprinkles on top. Will definitely make this one again. Yummy!

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Arlene

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Oct. 7, 2008

this was a really nice starter recipe, easy to follow and make. i did every by the steps except for one: i made it a chai bundt cake, with allspice, ground cloves, ground ginger, and a little black pepper mixed with sugar, instead of just cinnamon. it came out very nicely. :)

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SPADOOKY

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Aug. 13, 2008

Great cake. However, for the topping I will use only about 1/2 cup sugar instead of 1 cup. The cake sank in the middle because there was so much sugar. I will definitely use this recipe again!

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theressan

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Reviewed: Aug. 8, 2008

This cake was awesome. I was greatly complimented on this cake and it did not last very long. I would suggest lowering the 1 cup of sugar with the cinnamon to about half a cup. Very tasty.

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pb89baller

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Reviewed: Jul. 2, 2008

This was very good. I was a little concerned as I was sprinkling or rather scooping the sugar mixture in the middle of the cake. It seemed like way too much sugar but it actually worked out and blended with the cake really well. I will be making this again!

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KRISBBB

Cooking Level: Intermediate

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Reviewed: Jun. 29, 2008

Very good recipe. My husband and daughter really enjoyed it with me. I made only one substitution (yogurt because I had no sour cream). I think I added an extra egg by accident but it was yummy. I made it in a 9x13 and when it came out, I poked it with a fork all over and covered it with a butter glaze (powdered sugar, melted butter, vanilla and splash of milk) I will definitely make it again! I think I'll even use this cake recipe for other treats I make.

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ANNIE HIGHTOWER

Cooking Level: Expert

Home Town: Remus, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Jun. 29, 2008

Oh my gosh...this was sooooo good. The best dessert I have ever made. It's also one of those recipes where most people already have everything on hand. Thanks for a great recipe

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Jun. 18, 2008

Wow!!! This tasted soooo delicious. I added chocolate chips for a little extra something and it was sooo tasty! Tastes great warm with butter.

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ashleyp

Cooking Level: Expert

Living In: Escondido, California, USA

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Reviewed: May 30, 2008

This cake was DeLish! It is quite rich and buttery and the cinnamon sugar in the middle can end up tasting like a streudal topping whe it's all gooey. The only thing that I didn't do was use all the cinnamon and sugar mixture. For one thing, this batter doesn't "pour". It's a plop and smoosh sort of opperation that made it quite hard to get half in the pan and then the other half on top of the cinnamon sugar. At any rate, I only used about half of the mixture and it turned out great. I can't imagine using all of it. There is no need for any kind of icing or glaze but next time I might make a kind of fruit syrup for topping. Something with a little bite like raspberry or rhubarb would be a great complement to the richness of this cake. I have also thought of using applesauce in place of the sour cream to lower the fat content. I don't know how that will turn out but this recipe made its way inot my "family" cookbook right away!

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Duessa

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2008

YUM! This tastes like a good old homemade cinnamon coffee cake, more pleasing for morning time rather than after dinner dessert. I followed the recipe exactly as written and it turned out perfectly! This one's a keeper!

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foodloverinva

Cooking Level: Intermediate

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Reviewed: Mar. 21, 2008

Great cake! When I first saw this recipe I was intrigued because I saw the words honey and butter but it's really just a good coffee cake. I followed the recipe exactly and it turned out really well and oh so moist. One thing I hadn't read in other reviews, and this could just be me, is to be sure you add at least half (if not a little more) of the batter to the pan before putting in the cinnamon sugar. I think mine was a little thin in some places and the hot cinnamon sugar went right through the cake and stuck to the pan. It wasn't too sweet for me although there is a spike when you bite into the cinnamon sugar part, I just take a sip of strong coffee with it and it doesn't bother me!

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Java_Girl

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Oct. 19, 2007

I just made the cake 2 hours ago and it's already gone! Do I need to say more?!

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Joi

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2006

I tried this because it was recommended in another review and it wasn't quite what I was hoping for. It is a coffee cake not a pound cake. It had a medium light crumb, was not dry but not exactly moist either, and not dense despite the very thick batter...perfect for a coffee cake! My husband LOVED it as did my toddler. I like really moist dense cake and this was not it but my husband prefers lighter crumbly cakes and this one fit the bill. I think there is a little too much cinnamon sugar mixture so I would cut that in half next time. It was quite tastey though and didn't last long in our house :)

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Michigan Mommy

Cooking Level: Expert

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Reviewed: Nov. 29, 2006

This cake has a good butter flavor but was a very heavy cake.

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SAMOYED

Cooking Level: Expert

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Reviewed: Nov. 13, 2006

This was an excellent coffee cake. I would definitely not put this in the category of a pound cake. My family loved it and we almost finished it in one day. Thanks for an easy and delicious recipe. This is a keeper!

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KUMASAN

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Reviewed: Oct. 6, 2006

Very good. It is a good recipe for a coffee cake. Not what I expected, but it turned out well. The batter seemed very thick so I was a little concerned. However, we all cleared our plates!

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ms. lady

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Reviewed: Jul. 25, 2006

Very Good. I replaced the cinnamon with cocoa powder, it turned out excellent. The cake is a little to sweet for me, definitely will reduce the sugar next time.

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