Reviewed: Oct. 8, 2011

Overall a very good cake, and easy to put together. I noticed a reviewer mentioned eggy-ness so I cut back to three eggs (can't stand eggy-ness) and after tasting the batter I added 1/2 tsp. of vanilla extract for more flavor. I agree with others that the baking time is wayyy off; mine was done in 20 minutes. The cake itself is nice and spongy; nothing too dense. but that topping....Oh WOW that topping is amazing for this cake. I would absolutely make this again, but with the changes I mentioned above. Thanks for sharing!

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Reviewer:

collegechef08

Cooking Level: Intermediate

Living In: College Park, Maryland, USA

Reviewed: Oct. 8, 2011

Perfect replica of my Aunt Minnie's recipe!

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Reviewer:

Pam

Cooking Level: Expert

Home Town: Madras, Oregon, USA

Living In: University Place, Washington, USA

Reviewed: Oct. 3, 2010

My family loved this! My brother didn't even know it wasn't store-bought! The brown sugar icing is awesome.

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Reviewer:

wbicepuppy

Reviewed: Sep. 8, 2010

If you add two teaspoons vanilla extract, increase the salt to 1/2 teaspoon, increase the butter by one more tablespoon, you'll have the perfect old fashioned Lazy Daisy Cake base.

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Reviewer:

Jay

Reviewed: Jul. 15, 2010

Made this cake minus the topping to use in a trifle. I added a teaspoonful of almond extract. I was very impressed by how much flavor the cake had. It can certainly stand alone as a snack cake. Next time, I will butter and flour the pan. It took 30 minutes in a 9x13 pan. Thank you!

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Reviewer:

bakerfromsd

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: San Diego, California, USA

Reviewed: Feb. 14, 2010

yummy! 1 hour for glass pan 20 mins for metal pans

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Reviewer:

~Natasha~

Cooking Level: Beginning

Reviewed: Jan. 17, 2010

My mother made this, my favorite cake, regularly when I was a child but I had completely forgotten about it until I came across this recipe. It was delicious and my husband, who had never had it, LOVES it! I did add vanilla to the batter and bake it for a shorter time, but other than those changes, this recipe is perfect!

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Reviewer:

spendinit

Cooking Level: Expert

Reviewed: Nov. 5, 2009

Lovely cake! We used a bundt pan, and it took about 40 minutes to be done. I also always cook with substitutes, due to dietary restrictions - we used margarine, soy milk, and spelt flour, and it came out great!!

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Reviewer:

JULIEWRAY

Cooking Level: Intermediate

Reviewed: Oct. 6, 2009

I added vanilla, and reduced the overall sugar in this recipe; also used a bit of whole wheat flour. I forgot to caramelize them (I made cupcakes) under the broiler! But they were still delish, just not very pretty as all the topping runs off the rounded tops and settles into the sides, eventually soaking into the cake (which is delicious). I will probably make this again sometime as it uses common household ingredients, and hopefully it'll be pretty enough to take a picture of--let me tell you, cupcakes of this recipe just are not pretty :) But delicious!

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Reviewer:

JARRIE

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Jul. 27, 2009

Recipe is easily cut in half, so I made it in a 9x9 size, baked for 20 minutes. I added vanilla to the batter. Otherwise, did everything the same. Only needed to broil on high for 2ish minutes to get that nice caramelization. DEELISH! :)

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