Made this today, doubling the recipe to make a Bundt cake. I used my home-made brown sugar and all sour cream, no yogurt, and I added some walnuts to the topping. I also put in a teaspoon of pumpkin pie spice to get a richer flavor. I cut down the brown sugar a little, because my friends prefer less sweet cakes, and it's just perfect. I sprinkled about half of the topping on and then cut it into the batter with a knife before adding the rest, because I'd doubled that, too (not necessary). I think next time (and there will be a next time!) I'll put half the batter in the pan, then add some of the crumb mixture on top, and then add the remaining batter, finishing with the crumb topping. Because the Bundt cake must be inverted, the crumbs don't stick, so having inside would be great. If I were making it in a 9x13 pan, I'd just put it on top.
I also made home-made salted caramel sauce to drizzle on the top, and oh my goodness, it's fantastic like that!
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Made this today, doubling the recipe to make a Bundt cake. I used my home-made brown sugar and...