Reviewed: Sep. 17, 2011

The cake tastes wonderful - the method of combining the eggs with the sugar and then adding the sour cream and butter is weird. If you add the vanilla at the same time you add the butter, you get a more intense vanilla flavor. I also added about a 1 teaspoon more cinnamon and added the nuts to the cinnamon sugar mixture rather than have them throughout the whole cake. Definitely make it again but will use the standard mixing method - cream butter and sugars, add sour cream and eggs, etc. Also I didn't use the 400 degree temp - just the 350 and baked it until it was done.

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7 users found this review helpful

Reviewer:

Jeanne807

Cooking Level: Expert

Home Town: Morris, Illinois, USA

Living In: Sequim, Washington, USA

Reviewed: Sep. 16, 2011

Tasty. I doubled the cinnamon mixture. Topped it with confectioner glaze.

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4 users found this review helpful

Reviewer:

baker1968

Reviewed: Sep. 4, 2011

This is delicious! Moist and perfectly sweet! I topped it with Satiny Chocolate Glaze from this site and it was a perfect match ;)

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1 user found this review helpful

Reviewer:

mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Aug. 23, 2011

My bundt cakes always turn out so dry you could sand walls with them, but this recipe is an absolute winner. I used Greek yogurt instead of sour cream, and the result was Bundt-Meets-Cinnnabon, which makes me wonder how amazing it would be with a bit of cream cheese swirled in there as well. Mmmmm ... cinnamony melted cream cheese ... *drools*

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1 user found this review helpful

Reviewer:

Limpbunny

Home Town: Melbourne, Victoria, Australia

Living In: London, Greater London, England, U.K.

Reviewed: Aug. 20, 2011

I made this for the first time yesterday. As many of the reviewers suggested, I doubled the sugar ribbon but otherwise followed the recipe exactly. EXCELLENT results...it was more than 1/2 gone before it cooled.

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0 users found this review helpful

Reviewer:

Rose

Cooking Level: Expert

Home Town: Waitsfield, Vermont, USA

Living In: Whitehall, New York, USA

Reviewed: Aug. 15, 2011

Very good - we enjoyed this!

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2 users found this review helpful

Reviewer:

arnandlor

Cooking Level: Intermediate

Home Town: Orangeville, Ontario, Canada

Reviewed: Aug. 4, 2011

Lovely! Very moist, with a perfect crust. I sprinkled sugar and cinnamon in the buttered pan, dropped a little jam on top of the filling, and reduced the oven temp to 345 for the last 20ish minutes (I have a dark non-stick bundt). Will make again.

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2 users found this review helpful

Reviewer:

carolat

Cooking Level: Intermediate

Reviewed: Jul. 27, 2011

This cake was delicious. I had to add milk to it because the batter was a little low, but no other changes. I will definitely be making this again. I also made a glaze from another recipe on this site to use on it. Fantastic together.

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3 users found this review helpful

Reviewer:

Secret Chef

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Reviewed: Jul. 26, 2011

Perfect!! Don't change anything and it will come out perfect. I used the vanilla glaze icing from this website and I don't think the cake will make it through the night :)

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5 users found this review helpful

Reviewer:

AmandaJo

Cooking Level: Intermediate

Home Town: Mandan, North Dakota, USA

Reviewed: Jul. 17, 2011

I followed the recipe as stated and found the volume of batter was low. I was scrambling to pour 2 layers…..not enough batter. Next time I’ll add about 20% more flour and buttermilk to the recipe to extend the batter. Otherwise this is a wonderful, delicious recipe everyone loved, including my in-laws.

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1 user found this review helpful