Very easy and very good. Nice moist muffins with a crunchy crumb topping. I added the vanilla and cinnamon to the batter as suggested here. I also used Smart Balance margarine for the crumb topping and it worked fine. Used 1/4 cup canola oil instead of 1/3 cup butter for the batter... Trying to get a little less saturated fat into my kids. This recipe gave me 12 big muffins in my regular cupcake pan.

Reviewed On: Feb. 17, 2009

This is a great recipe just like a friend gave me years ago. Our version cuts the squares small and coats them in powdered sugar (after cooling) as they are sticky.

Reviewed On: Nov. 20, 2008

WOW! This is a great recipe... So easy and very delicious results. My kids devoured this and enjoyed taking some in their lunchboxes. I used 3 egg whites instead of 2 whole eggs and it worked well. Also made a simple powdered sugar glaze to drizzle on top, to make it look pretty. My 13 x 9 pan was busy so I used my stoneware bundt pan and it turned out beautifully! This cake would be perfect for a pitch-in. Does NOT taste like it came from a cake mix. There are some good sugar-free pie filling varieties, sweetened with Splenda, and I may try one of those next time. Thanks for this great recipe!

Reviewed On: Aug. 20, 2007