Reviewed: Mar. 21, 2012

delicious cake. i paired it with the "outrageously buttery crumb cake" crumb topping and it was very good.

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Reviewer:

DaddysBaby

Cooking Level: Expert

Home Town: Atlantic City, New Jersey, USA

Reviewed: Sep. 27, 2010

The fact that the cinnamon-sugar mixture turned hard and crunchy is enough to call this recipe a failure in my opinion. The cake itself is beautiful (until you cut into it), moist and delicious and the cinnamon mixture would undoubtedly have worked better had it been cut in half and then swirled into the batter - but that's not what the recipe directs, unfortunately. The cake could have been salvaged, I suppose, if it was "just" for family, but since the crunchy middle caused the cake to break apart as you cut it, there was no way I would have Hubs bring this to a business meeting tomorrow as was my intent. The cake was tossed, which obviously was very disappointing. This is a case where I wished I would have read the reviews BEFORE I made the recipe. Since the cake is not a success as written, without significant changes, I can only rate it "one star" and caution others before making this cake using the recipe as written. I have to assume that those reviewers who rated this recipe higher and loved it were rating a modified version.

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Reviewer:

naples34102

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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Sep. 26, 2010

Loved this cake! I added Lemon juice and zest and skipped the cinnamon & sugar mixture. Mine came out dense like a pound cake. I frosted it with lemon butter cream frosting.

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Reviewer:

Olivia Foxfire

Cooking Level: Intermediate

Living In: Seguin, Texas, USA

Reviewed: Jul. 27, 2010

A Would-Be 5-Star Cake (I'll get to the why in a sec.) First, it's been suggested, but make sure you spend a lot of time creaming the *very* soft butter and the sugar. It's par for the course with pound-type cakes, but worth sharing. I left the butter out overnight and creamed by hand for 30 minutes. Absolutely worth it. The crumb was perfect. Moist and buttery - almost fluffy - but still dense as a pound cake should be. Kudos to the recipe for the ingredients' proportions. They're dead-on. Now, onto the dark side. The cake recipe proportions are perfecto, BUT the filling might be overkill. Also, merely dumping it in the middle of the cake batter, and then pouring batter on top ain't always gonna cut it. Some technique is required to keep the sugar from seeping to the sides while baking. When that happens, the sugar caramelizes, sticks to your greased pan and dismembers portions of your otherwise perfect cake when you flip that sucker over to remove the cake. Just sayin'. I suggest going halves on the sugar filling, using a teaspoon to incorporate the stuff only in the very middle of the batter, and then slicing through it with a knife to keep the sugar line in-check and relatively thin. Enjoy, and thanks for the recipe. It's a good one!

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Reviewer:

NIGHTSTARRE

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Reviewed: Jan. 26, 2010

This recipe was a buzzkill, to say the least. The cake was a decent coffee-cake-like base, so I can't complain about that. However, the filling turned into a rock-hard cinnamon/sugar brick. Perhaps if you reduce the 1 cup to 1/4 cup it would be better, but I made the mistake of following this recipe exactly.

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Reviewer:

CinfulySwt

Cooking Level: Intermediate

Home Town: Manville, New Jersey, USA

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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Reviewer:

icooknaked

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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Reviewer:

shons

Cooking Level: Intermediate

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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Reviewer:

Superase

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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Reviewer:

Arlene

Cooking Level: Expert

Living In: New York, New York, USA

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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