Reviewed: Dec. 25, 2008

It was ok, just not what I was looking for. I'll try again, next Christmas, but next time try it with brown sugar, some raisins, and some confectioner's sugar glaze.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Chamomille

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Newmarket, Ontario, Canada

Reviewed: Dec. 14, 2008

This was an amazing recipe! I was a little weirded out by the sour cream, but was quickly straighten out when I tasted it! This recipe has excellant taste and texture! Even my picky son ate it! 5 stars for sure!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Julia Graham

Cooking Level: Intermediate

Home Town: Huntsville, Texas, USA

Living In: Shelton, Washington, USA

Reviewed: Oct. 20, 2008

I really liked this recipe! The cake was moist and had just the right amount of sweetness (not too sweet, which I don't like). The house was filled with the smell of warm cinnamon... I make a cake or muffins every Sunday night for a quick breakfast my husband can grab in the mornings and he loved this cake.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

pixie_trickster

Reviewed: Oct. 16, 2008

Exactly the coffee cake I was looking for. I baked it in a bundt and layed in extra brown sugar and cinnamon. Ate it all week long.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jennstude

Cooking Level: Intermediate

Living In: Austin, Texas, USA

Reviewed: Aug. 31, 2008

This was delicious. It was easy to make and it was a great dish. I highly recommend it to any novice baker.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sean

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

Reviewed: Aug. 21, 2008

Great cake! I took the cake batter and gently folded in 2 cups of blueberries, followed by a light brown sugar topping on the top of cake. I checked the cake after 40 minutes....and decided it needed 5 more minutes, as many other people have suggested. Since I added fruit to the batter, I left it as written, as I wanted a stiffer cake batter. Superb! As with any cake, overworking the batter will develop the gluten in the flour, resulting in a dry cake.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

alanE

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Chicago, Illinois, USA

Reviewed: Jul. 27, 2008

I halved the recipe and added a couple spoonfuls more sour cream than the recipe calls for. Baked for about 40 min in a 9x4 loaf pan. It turned out quite moist and light. Can't wait to try it again! Thanks for sharing!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sunnysparkie

Cooking Level: Beginning

Home Town: Los Angeles, California, USA

Reviewed: Jul. 11, 2008

I skipped the powdered sugar and did the brown sugar/ cinnamon mix because that's what I know. Didn't use any nuts because I didn't have any. My daughter did the mixing and when I checked it seemed a bit to thick in consistency to me so I added extra vanilla and some milk until I thought it was okay. Other than that, it came out fine. I have had better but I will try again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Southern-Girl

Cooking Level: Expert

Home Town: Cleveland, Mississippi, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: Jun. 30, 2008

WOW this was great!!! I brought it in to my salon and it was gone in 15 min! I used a loaf pan and was glad I did since it fell apart just a little when I took it out of the pan. Also added some brown sugar to the filling. YUM YUM!!

Was this review helpful? [ YES ]
1 user found this review helpful