This is a nostalgic recipe in our family that has been one of my kids' favorites since they were very little--and now they're both pushing 30! I never used the nuts only because the kids didn't like them, and occasionally make this in a Bundt pan. The aroma as it's baking is wonderful, like a good comfort food should be. It is deliciously moist with a ribbon of cinnamon and not too sweet, especially since there is only a powdered sugar glaze and not a heavy frosting. Even now when my kids come, I still make this cake---just for the memories.

Overall, this was a good cake. I followed the recipe to the letter, but it still came out a little dry for me. I will definitely try again but with a few adjustments. Thanks for the recipe!

Great cake! Made it last night, and was a little suprised how dark the outer layer turned but I was pleasantly surprised with a moist and fluffy piece. I did omit the glaze. I think it is even better this morning.

Nothing special about this one. I will delete this one from my recipe box.

I LOVED THIS CAKE IT WAS SO SO GOOD I MADE IT FOR A NEW YEARS PARTY AND EVERYONE LOVED IT. AND IT LOOKED AMAZING I PUT IT ON 375 BUT I NOTICED AFTER 20 MINUTES THAT IT LOOKED LIKE IT WAS COOKING TO FAST SO I TURNED IT DOWN TO 350 AND COOKED IT A COUPLE MINUTES LONGER IT WAS SO GOOD I WILL BE MAKING IT AGAIN SOON.

I have to say this cake was outstanding my wife hates cinnamon but she loved this cake I can't really say it's the best I ever had because I only got to eat one piece the rest she hid it from me and ate it all

Delicious! I omitted the nuts and I added a little extra cinnamon to the cake mix. I also dusted the pan with a cinnamon/ sugar mixture first. (I got that idea from the recipe for Banana Sour CreamBread found on this site.) I also doubled the cinnamon/brown sugar mix for the middle. This will be a definite keeper!

I love, love, love this recipe. I can't stop eating it. I made this cake in an oven-safe plastic round cake pan. I was worried halfway through baking that it would cook too quickly on the outside, and be runny on the inside. I lowered the oven temp to 350, and baked it an extra 10 min. I also used 1/2 c. of sour cream and more cinnamon. But I know it still would have been perfect had I followed the recipe exactly. I left off the icing and it was so moist and GOOD! I also swirled the batter with a butter knife after I layered the streusle filling in the middle. I read the reviews about too much cinnamon right in the middle. I liked that change the best. It gave it an eveness. Excellent, thank you, will make it again ASAP!

Great cake. Didn't change a thing.

Awesome moist delicious cake! Only thing better is MORE of it!! This cake didn't even last a day at my house..made another one and took it to work and it was gone in less than an hour and one guy even asked me to make him one and he would buy it!! LOL I have one in the oven now I am making for my dad..he loves my coffee cake..I know he is gonna love this cake even better!!! Scrumptious!!

Very good cake, I would describe it as a coffee cake because by itself, alittle plain.

This was a hit with the entire family. Thanks for the great recipe.

I used a yellow cake mix and applesauce for the oil. It turned out really good. I'll be making this again.

This wasn't bad, but it wasn't great either. Kinda everyday.

DELICIOUS!!!!!!! It never last more than a day at home, it is very YUUUUUMMMMYYYY!! Thanks for such great recipe, I am including a picture of it Thanks again Becky!!!!!!!

This was fantastic, everybody loved it. I substituted vanilla yogurt for the sour cream because I didn't have any at the time and it was still great. The only thing I think I will change when I make it in the future is to decrease the cinnamon a bit. I love cinnamon but to have that much in one small area was a bit too much.

Excellent cake...My wife doesn't like cinnamon and never has, but she ate two pieces of this when I baked it. Looking forward to the next one

Very good cake. I will definitely make it again.