This cake is huge! Use a very large pan. A 9 x 13 or even larger if you have it will do the trick or a 12" spring form pan. I started the layers in an 9" square pan but had enough cake batter left over to bake another cake so I just added some frozen berries and a strussel topping and made a second cake with the left over batter. The cake rises up a lot and the sauce will run over if you don't have a deep enough pan. I learned this the hard way and ended up having to clean my oven. The cake is tasty but the taste of the peaches I used was lost somehow. I was disappointed that the flavour of the fruit was lost so probably won't make this again as an upside down cake although I might use the batter part to make two "coffee" cakes with fruit in the batter and a strussel topping.

Reviewed On: Apr. 28, 2011

This soup was excellent but you better make a double batch because everyone wanted seconds. Perfect just the way it is!

Reviewed On: Jul. 19, 2010

I used half and half all purpose and whole wheat flours. I didn't have any buttermilk so I used milk with a bit of vinegar to sour it. I also chopped up some left over bacon and added that. The muffins came out very well, tender and delicious. They would probably have been even better with buttermilk. I will definitely make these muffins again - with or without the buttermilk!

Reviewed On: Jan. 24, 2010