Excellent! I wasn't sure how dipping and rolling the balls in butter and cinnamon/sugar was going to work out, but it was great. It eliminated the dry, tasteless bottom half, which is a common problem with other coffee cakes. My cake turned out more like a cinnamon bread that was moist and flavorful all the way through, with a crunchy top. Because I like to use different flours, I substituted 1 c almond flour and 1/2 c whole wheat flour for 1 1/2 c all-purpose flour. Like other reviewers, I found that I needed to add more all-purpose flour to make the dough stiff enough to knead. I think using the Bundt pan is important -- I used a regular 9" pan, and the middle of my cake fell a bit.
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Excellent! I wasn't sure how dipping and rolling the balls in butter and cinnamon/sugar was...