The reviewer gave this recipe 2 stars. This recipe averages a 1.5 star rating.
Reviewed: Aug. 30, 2006
I agree with the first reviewer that this recipe calls for too much oil. I reduced the oil to 3/4 cup and that seemed about right. However, I think the cake is still too sweet. If I were to make it again, I would reduce the sugar from 3 cups to 2.
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The reviewer gave this recipe 1 stars. This recipe averages a 1.5 star rating.
Reviewed: Dec. 21, 2004
The crumb topping is excellent. The cake is too oily. Another crumb cake recipe I've used has a ratio of 3 cups dry cake mixture: 1/4 cup oil; this one is 3 cups dry cake mixture: 1 and 1/4 cups oil. Way too much oil for our tastes. (The ratio for dry ingredients to milk and to eggs is the same between the 2 recipes.) The cake was unpleasant: heavy and greasy tasting (not at all like any of the European-style cakes I've eaten; they usually have a fine crumb and almost dry texture).
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