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Reviewed: Dec. 22, 2007

easy to make and tasty, will use as a coffee cake in the future.

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bbenedict12

	Cooking Level: Expert Living In: Clio, Michigan, USA
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Reviewed: Oct. 17, 2007

This was the best from-scratch cake I have ever made. We all loved the smooth, light texture and the cinnamon/sugar/nuts filling. I did reduce the cinnamon to 1 Tbsp. instead of 3, otherwise it would have been a bit too strong. Other than that, this recipe is perfect!

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baskerville_gal

	Cooking Level: Intermediate Home Town: Panama City, Florida, USA Living In: Caldwell, Idaho, USA
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Reviewed: Oct. 11, 2007

I love this recipe b/c it is made from scratch and it's amazing!!!

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marqueleigh


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Reviewed: Oct. 6, 2007

I followed the recipe exactly except the baking time. I only baked 1 hour but the cake is still very dry. It has a good taste but it is just not a moist cake. If I bake the cake again, I will only bake for 50 minutes.

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jimaneye67

	Cooking Level: Intermediate Living In: Tyler, Texas, USA
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Reviewed: Jul. 17, 2007

This is basically a sour cream pound cake with a strip of nuts and spice in the center. The flavor of the cake is very good, but it came out a bit dry. Although 90 minutes is a good rule of thumb for a traditional pound cake, the oven temp for this one is a bit higher, so a shorter baking time may yield a moister cake. It's definitely worth baking again.

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Kim Uhuru


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Reviewed: Jul. 3, 2007

I was raised on the version of this cake that starts with a box of cake mix - I put this one over it in my cookbook! This cake was moist and had a great flavor. I only baked it for about 50 minutes to a clean toothpick. Thanks so much for sharing!

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ilovebert


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Reviewed: Sep. 22, 2006

This cake is DELICIOUS! I got compliments saying that it tasted like real bread because of the softness of the center. It's a great recipe and really really good!

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bcchang

	Cooking Level: Intermediate Home Town: Berkeley, California, USA Living In: Los Angeles, California, USA
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Reviewed: Jul. 9, 2006

This was almost perfect. My bundt pan was dark and the crust seemed to come out thick. Other than that the cake was DELICIOUS! And I only had to cook it for 60 minutes.

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Ms. W


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Reviewed: Jun. 28, 2006

Made this cake for a birthday girl at work, co-workers loved it. It is not too sweet. I did increase the nuts to 1 cup. The birthday girl was trying keep it from disappearing so that she could take it home.

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Island Girl

	Cooking Level: Expert Home Town: Honolulu, Hawaii, USA Living In: Albany, Georgia, USA
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Reviewed: Oct. 2, 2005

I only had to bake this for an hour. Thank goodness I decided to check it then. Good flavor but I think even after an hour it was a little over done. Next time I think I'd alternate the cake layers and filling layers at least twice.

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WNCGATOR


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Reviewed: Jan. 5, 2004

very delicious, excellent recipe

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TRIISH


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Reviewed: Oct. 21, 2003

i made this cake and sock'd it to all of my in laws not only was it great, but i made it from scratch unlike their cakes.

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MSBEBEE


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Reviewed: Aug. 19, 2003

This cake was easy to bake and the taste was great! Everyone thinks I'm a good cook! (if only they really knew) Try it and see but most of all TASTE it!

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BIRTS56


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Reviewed: Aug. 19, 2003

This is a perfect base recipe for Sock It To Me Cake! I prefer from scratch, and I get so many requests for this cake. I've altered this recipe somewhat to make it a little richer for my own personal tastes, but I highly recommend this! Thanks for contributing.

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MOOREBETTA


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