Reviewer:

Cooking Level: Intermediate

Living In: Newtown, Pennsylvania, USA

Reviewed: Apr. 16, 2010

This is really good. I have to admit a few changes (which I hate to rate when I make changes). I forgot to buy nuts so I doubled the cinnamon mixture and put most inside of the cake. I also did half brown sugar because of that for more flavor. It did rise above the pan but not so much that it bothered me. The sugar made a nice crust. Baked 55 minutes.

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Reviewer:

MrsB

Cooking Level: Intermediate

Home Town: Crystal Lake, Illinois, USA

Reviewed: Mar. 16, 2010

You really cannot go wrong with this cake! Just look at all the delicious ingredients and you'll see it has all the components of a moist, wonderful coffee cake! I couldn't have been more pleased with how this turned out! I did two layers of the streusel so it was dispersed more to my liking, and I'm glad I did! I had a little leftover glaze from a different recipe so I used that and topped with finely chopped nuts. YUM!

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Reviewer:

FNChef

Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: Lakeville, Minnesota, USA

Reviewed: Mar. 16, 2010

I absolutley loved this!! It is good good cold or hot! Wonderful!!

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Reviewer:

tylercandace

Cooking Level: Intermediate

Reviewed: Jan. 2, 2010

This recipe seems to be double every other one listed and I have baked it for over an hour and the cake is not anywhere near being finished. Not sure if this is meant for 2 bundt cake pans but I think next time I'll try to make 2 cakes or cut the recipe in half.

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Reviewer:

Sherrie B.

Reviewed: Nov. 27, 2009

This cake is great! I made it for my After Thanksgiving Brunch and my family loved it! I did substitute brown sugar for the white in the streusel. No problems with over-flow, burnt topping or difficulty with pan release. This will definitely go into my standard recipe file.

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Reviewer:

Rachel

Reviewed: Sep. 26, 2009

Great cake! I took mine out of the oven a bit too early because I was worried it was going to get burnt or dry, but it turned out a little goey on the inside. That's my only complaint.

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Reviewer:

Kristie

Cooking Level: Intermediate

Home Town: Exeter, Rhode Island, USA

Living In: Birmingham, Alabama, USA

Reviewed: Sep. 22, 2009

Excellent and very easy! Only change i did is i put olive oil instead of butter and whole wheat flour also instead of cream I put 1/2 of milk,i think it is healthy version! Also i baked it longer for about hour and 35 min. Thanks

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Reviewer:

aida

Reviewed: Aug. 10, 2009

I have no idea what went wrong. used the 10 inch bundt pan as instructed and others that said the cake overflowed, same happened to me :( the top browned to a crunch, took it out of the oven before it became too browned, cooled it a bit, and the insides were mostly raw. what part wasn't all goo, tasted great. what a shame

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