Good recipe! I subbed vanilla for the almond extract and used low fat sour cream. Like previous reviewers I wished I had made more batter when I put it in the pan, but since I didn't have more sour cream, I just went with it. In the end I was glad because the cake rose to fill my bundt pan. Somebody didn't know what a tube pan is - it can be a springform pan with a cone in the middle, or a solid bundt pan.

Reviewed On: Apr. 5, 2009

This is a very nice recipe with a delicate flavour. There's nothing "in your face" about it but we enjoyed it a lot and will make it again. I also thickened the sauce with flour.

Reviewed On: Mar. 2, 2009

This recipe is very easy and delicious and I have made it a few times now. I used canned tomatoes the first time and it was good, but it is better with a fresh tomato. Once I substituted a dash of cayenne pepper for the flaked chilis and it is good both ways. If you serve with broad egg noodles the sauce goes well on them.

Reviewed On: Mar. 2, 2009