This recipe creates a base that, when tweaked, is pretty good in terms of taste; it *is* a bit of a pain to put together due to the extremely sticky batter, though, and if you decide to use a smaller pan, you'll probably want to spruce up the batter a bit to keep it from being too bland. I used an 8x8 pan and distributed about a third of the streusel between two layers of batter, and also added a teaspoon of cinnamon to the batter itself. Because I'm at a high altitude, I also cut out 1/4 tsp of baking powder, increased the milk to a full cup, and increased the oven temp by 25 degrees (and baked for 35 min). This *is* a dense cake, which is probably why the original recipe bakes it thin in a large pan, but I found that the thicker cake was still quite pleasant when reheated before serving. Even starting with partially softened butter (a no-no) and increasing the oven temp, I had no issues with my streusel melting away, but the second time I made it, I added the last handful in the last 10 min of baking. Overall, it's a pretty good recipe but rather troublesome to work with. I liked it a lot better with my changes.
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This recipe creates a base that, when tweaked, is pretty good in terms of taste; it *is* a bit...