As much as it pains me, I follow the instructions in the book exactly and the book said something about actually swirling the layers together. Yes, they refer to the cinnamon mixture as the swirl mixture and there is swirl in the name of the cake but actual instructions are to layer the cake batter and the swirl mixture, toss on the crumb topping and place in oven – no actual swirling involved. Would actually swirling the cinnamon layer into the cake layer make a difference? Nope. But it drove me crazy nonetheless.
The Verdict: Ehhh. It wasn’t horrible but it wasn’t amazing either. The cinnamon layer had chocolate powder mixed into it which I wasn’t a huge fan of either.
Tips for Next Time: Skip it all together. There is no shortage of coffee cake recipes and if it doesn’t rock my world, I’m not even going to bother with it. The cake was super heavy (as one would expect with a full 16 oz carton of sour cream!) and while the topping was tasty, it’s a small fraction of the overall recipe.
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