I made this cake for two birthdays recently, and it got rave reviews at both! I used 1/4 cup espresso instead of the graunulated coffee. Also, the first time I made it, an emergency came up part way through putting the cake together, so I refrigerated the wet batter and mixed everything together hours later. It didn't rise as much, so was even more of a pound cake, but was still delightful! I found it is topped nicely with equal parts whipped cream (real!) and sour cream, with some raspberries. I want to use this for my wedding cake, so will soon be making one to freeze; will write back with a review on how that goes!

Reviewed On: Aug. 24, 2009