YUM!! This was delicious! I did leave out about 3/4 cup of sugar, and only used 1/2 c butter and substituted 1/2 c canola oil. I also used greek yogurt instead of sourcream since I didn't have sourcream. I will definitely be making this again! Took to a potluck and it disappeared almost instantly! UPDATE: I made this again this morning with several changes and my family and I think it tastes just as good as the original, only with ALOT less fat. I replaced 2 of the eggs with egg substitute, 1/4 of the butter with canola oil and 1/2 of the butter with unsweetened applesauce, I also used fat free greek yogurt instead of full fat greek yogurt or sour cream. I also reduced the brown sugar by 1/2 and the white sugar by 1/2 cup total. The only other thing I did was replace 1/2 of the flour with whole wheat flour...can't even tell a difference.... The fat % was reduced to 3.5 and calories to 201 per serving....with 18 slices per cake. I absolutely LOVE the flavor of this cake! Thank you so much for sharing! I will be making it alot I'm sure!
This cake is delicious! I reduced the amount of sugar in the batter but otherwise made it as directed. Its vanilla fragrance while baking is intoxicating!
This has got to be one of the best bundt cake recipes I have ever made. I made the bundt cake exactly as written and was rewarded with a soft, moist, delicious dessert. I cut them into thin slices and took a plate over to my in-laws this morning and took a plate to work with me today. Everyone was raving about this cake. I had eight people ask me for the recipe, and my FIL gave it his first over 5 star rating. This little gem will be made often in the future. Made for Fall 2009 PAC. Update: This recipe is in my Top Favorites of 2009 Cookbook.
Wonderful! I increased the size of the recipe by 1/3 to fill my 12C Bundt pan and it worked perfectly. Thanks for a great recipe!
Absolutley amazing! It is similar to a cinnamon donut. Served it warm, perfect as a dessert. I did need 20 minutes more to cook, just covered the top with foil so it didn't get too much colour. Thank you for such a great recipe, this is what makes this site amazing, people who post such amazing recipes!!!!
Awesome! Light and tender on the inside and the sugary crust is outrageously good. I thought it might be too sweet with 3 cups of sugar but no, it was right on target. Thank you V (and your friend too) for this recipe. Made for New Kids on the Block, a tag game.
Since I am a huge Snickerdoodle fan, I jumped on the chance to bake this cake! It was delicious! The cinnamony sugar inside and outside got rave reviews from my family and co-workers.<br/>Jett Whitfield
Very good. Even though I did an extra layer of cinnamon sugar in the batter I still had way too much left for the top-- truly all that is needed for the top is ¼ cup. Next time I'll make less. I also loved the crispy sugar edges.
I found this recipe on mybakingaddiction.com via foodlibrarian.com... It is delicious. :) Love the smell of cinnamon every time I lift the top of the cake stand to cut a slice.<br/><br/>The only change I made was to used 1/2 cup sugar with 1 teaspoon cinnamon for the topping/filling. This is more than enough. I think next time I will start with 1/4 cup sugar and 1/2 teaspoon cinnamon.