This is a great cake...very moist and flavorful, without being overpowering. I made a few changes to the recipe when I made it: substituted plain yogurt for sour cream, aded about another 1/4 cup or so of flour, a little extra almond extract, used a little more than 1 cup of sugar instead of 2 (too much in my opinion), and added enough milk to make a thick batter (maybe 1/4 cup). Delicious and not overly sweet. I will definitely make this or variations of it again.
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