I made this recipe twice this week and it was a big hit with our friends both time. It's so easy and turns out like a gourmet bake shop cake. It took exactly an hour . Its important to wrap the pan in tin foil ..it will save a messy clean up. I used strawberries ( frozen ) with walnuts the first time and fresh peaches and walnuts( skins removed ) second time .Both were super. At our dinner party I served the cake with a drizzle of Idobo Natural African cream Liqueur . I think any kind of cream liqueur would be great!!

Reviewed On: Aug. 17, 2008

These were great, my son and daughter thought they were the best. The topping turned out chewing as it all melted together and wasn't crumby...I was in a hurry so , I think it was my fault!

Reviewed On: Jan. 6, 2008

I've made these twice and everyone loves them .The only thing I do different is use regular white flour and i increase the salt by a half a teaspoon . Make sure to cook on a high rack in your oven. I use the egg white on top before I bake and it makes them lovely and brown.

Reviewed On: Dec. 25, 2007