Steve ~~ I made this recipe but used 'half' quantity as I wanted a smaller cake. It was PERFECT.. It is very easy to make and the flavor is scrumptious. The one thing I did differently, was to divide the Streusel mix in half .. putting half in the middle (as per recipe) then the other half I sprinkled on top of the cake. I served it with a dollop of whipped cream. This is a KEEPER.. thanks a bunch. :)
Delicious!! The cake came out light and fluffy, and the streusel mix is incredible. I made the glaze with milk as that is what I had on hand... I think the orange juice would be delicious and plan to try that the next time. Thanks so much for this excellent recipe!!Dianne
Made this for Thanksgiving and everybody loved it.
This was soo good! The streusel inside was just right! I saved some of the streusel mix and sprinkled it on top of the cake. It wasn't too dry, which I find is the case sometimes with bundt cake. I took it to a family dinner and everyone loved it! I will be making this again, especially in the autumn months!
I chose this recipe for Pick a Chef '06. It is a wonderful tasting cake. I know I will be preparing this one several times; especially in the fall and winter months. I used orange juice in the glaze and that gave it a delicious flavor. Thanks, Steve for posting this. It is one I will be preparing many times. :)
I am glad that I came across this recipe. The cake baked beautifully adn tasted HEAVENLY! GREAT ONE! Thanx :)
yum! no need for glaze - sweet enough w/ just the struesel
This was a great recipe. Nice moist cake. We didn't include nuts, which are banned at my daughter's school. She took a lot of it to school. It makes a nice big cake. Great for a potluck. My daughter and I both loved it. It definitely is a keeper. I'll use it over and over again.
Thanks for a great recipe Steve, we all enjoyed this cake tremendously. The cake stuck a little on the bottom, so I just covered it with an orange juice/icing sugar icing instead of a glaze - no one noticed it (or they were just being polite).
Very good seasonal cake. I substituted non fat vanilla yogurt for the sour cream to cut down the fat grams and used pecans instead of walnuts. The only changes I would make next time are to halve the glaze amount and toast the nuts before sprinkling on top. Otherwise it really fit the bill!