Sep 10, 2003
This was really tasty and easy to make because I could mix it up the night before. It was a little confusing to my 8 year old, though because step one has you pour the batter into a pan and then step three has you prepare the pan ("how do you prepare the pan once the batter is in it, mom?") I didn't follow the rest exactly as written, either: I subbed in half fresh-ground whole wheat pastry flour to make it a little healthier, used pecans instead of walnuts because we don't like walnuts much and used soured goat's milk instead of buttermilk because that's what we had. The texture is moist and light, the flavor cinnamon-y and the topping crunchy and sweet. We'll make it again!
—NITROJEN
