This recipe is really good. The only problem was that the batter didn't seem sweet enough.
I ended up making cupcakes instead of using a bundt pan. I did use the brown sugar instead of white for the filling-doubled and used most-and that was really good. I used whole wheat instead of white flour because I like the nuttier flavor (and I was trying to get rid of some guilt!). I sprinkled the brown sugar in the bottom of the cupcake pan, after greasing very well, in the middle, then again on top. I baked a dozen, regular size, at 350 for about 21 minutes. They're really good and I will make this recipe again, but maybe with a little extra sugar next time.
Was this review helpful?
[
YES
]
0 users found this review helpful