I've been making this for years, too. This recipe is my favorite part about this time of year. The "batter" is supposed to be thick like cookie dough and it would be good if they would tell you that. I have found that the cake actually has a slight cookie-like crunch to the crust that really adds to its overall deliciousness. While the oil is a healthier way to make the cake, using melted butter makes it come out SO much better. Feel free to use up to 1/4 cup less butter than indicated, too. I first stumbled upon this recipe as one for a Bundt pan and that is still the way I make it. I drizzle it with a bit of glaze before serving. I've often thought that the addition of some cranberries could really be nice, too.
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I've been making this for years, too. This recipe is my favorite part about this time of...