This cake is fantastic! The unusual cooking method made those little rebellious hairs on the back of my neck stand up, but I decided to yield and give it a go! WOW! Am I glad I did. I made this for my daughters birthday cake and there was nothing left! The only thing I did different was to bake it in 2 9" rounds. I wanted a 'pretty' cake on a pedestal for her. Because of this I had to adjust the cooking time. Also if you do it this way, put a cookie sheet under your pans as it will spill over a bit. I think next time I will use 3 pans and make it really "pretty" :) I am going to make it for Sunday brunch we are having this weekend.

Reviewed On: Jun. 26, 2009

This was fantastic! The top has the most wonderful little 'crunch' to it. Wonderful texture. I did not change a thing except for baking at 325 for about 1 hour 5 min. I will most definitely make this again.

Reviewed On: Dec. 2, 2008

There is nothing else I can say that hasn't already been said. These are fabulous. The topping really does make it special. I use all whole wheat pastry flour and sucanat (dehydrated cane juice) to make it closer to a 'whole food'. We make these all the time at our house.

Reviewed On: Nov. 5, 2008