It's yummy. I gave it 4 stars tho, b/c I needed to make adjustments. naples is right to make it moist, cut the flour back a bit along with the b. powder. However, my husband is a nutrionist, so I adjust my baked goods accordingly. I replaced the cream cheese for neufchatel (1/3 the fat of crm. cheese). I used fat free plain yogurt in place of the butter, along with 2 tbsp. extra of canola oil for a healthy fat plus moistness. I decreased the sugar to 3/4 C. and sprinkled the nuts with a cinn. and sugar mix (2tbsp. sugar & 1 1/2 tsp. Cinn.) for a sweet relief. I used half all-purp. flour and half whole wheat flour for added fiber. Also, b/c I had it on hand, added an extra 1/2 tsp. almond extract. to add a sweet flavor without adding sugar. With or without a glaze it will still be low in saturated fat and sugar, yet moist, dense, fluffy and delicious.
Feel free to split the sugar with brown sugar if you're still yearning for moisture, and 1/4 c. of toasted wheat germ for added fiber and nutrients, as well as additional nutty flavor. :)
Now, if you're thinkin' that all those adjustments just compromised the delicious flavor of the cake, think again!! My husband and his entire family gobbled it up in one morning! :D
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It's yummy. I gave it 4 stars tho, b/c I needed to make adjustments. naples is right to make...