I've made this recipe dozens of times and never had a problem. However, I NEVER grease my pan (I use a tube pan). Also, use a glass bowl (never plastic) to mix your ingredients. The cake must bake for 35-45 minutes and is done when it appears golden brown and dry and cracked on the surface. Cool the cake upside down and when cool, run a plastic knife between the cake and pan to release it. If you've tried it and failed, it's worth the effort to try again. This cake is delicious (and low in fat!)

Reviewed On: Mar. 26, 2009