Reviewed: May 26, 2012

Moist cake , but too sweet for me . Followed it exactly ,,,I baked it on 9x13 pan , for about 35 min .good with coffee thanks for the recipe

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Reviewer:

Nawal F

Cooking Level: Expert

Living In: Beaverton, Oregon, USA

Reviewed: Apr. 8, 2012

I read some other reviewers comments & made some changes. 1) Replaced sugar with Truvia 2) Replaced the butter with 1/4 cup olive oil & 3/4 cup applesauce. 3) Doubled the cinnamon, nutmeg, and cloves 4) Did not use salt or allspice. 5) Used VANILLA greek yogurt 6) I added 1/2 tsp baking powder as someone else suggested to make it less dense. Tastes great & is sugar and butter-free!

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Reviewer:

HARLEYHON444

Cooking Level: Intermediate

Reviewed: Feb. 27, 2012

It was gone in two days!

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Reviewer:

michele

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Reviewed: Feb. 14, 2012

Wow, this recipe really is right on. Right before baking I folded in about 1.5 cups of fresh blueberries and it turned out delicious. thanks for sharing

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Reviewer:

mmhall34

Reviewed: Jan. 16, 2012

This was very easy to throw together and tasted wonderful!

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Reviewer:

KaylaMayaCamrynMOM

Cooking Level: Intermediate

Home Town: Washington, Indiana, USA

Reviewed: Jan. 1, 2012

This cake is so delicious. Perfect for the holiday season. So moist too. I love it and will bake it again.

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Reviewer:

freshwaters21

Cooking Level: Intermediate

Living In: Glen Oaks, New York, USA

Reviewed: Dec. 18, 2011

Wonderful! Easy, consistently delicious---like a subtle chai tea flavor---and wonderful served warm with chai tea! I'm gifting it many times this Christmas.

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Reviewer:

MargBar11

Reviewed: Nov. 19, 2011

This was delicious. I made it in the 9x13 pan with a few changes. I used 1 cup white and 3/4 cup brown sugar and I used 280 grams self raising cake (sponge) flour instead of the plain flour, baking soda, and salt. I made a toffee/maple glaze for the top and we served it with double cream on the side. Everyone loved it.

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Reviewer:

nikki

Cooking Level: Expert

Living In: Dundee, Angus, Scotland, U.K.

Reviewed: Nov. 1, 2011

I made this cake and after 45 minutes it was finally done but sunken in the middle.I've never had a cake sink before.Although the reviews you posted are good I think there's something wrong with the recipe.It also was really crumbly and didn't hold together like a cake should.could it have been the yogurt I used? and I never heard of a 9x13 cake being done in 30-35 min.Mine wasn't moist at all

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Reviewer:

grammaruth

Reviewed: Sep. 5, 2011

This is an easy recipe that produces a lovely, moist and tender cake. Easy to assemble means cleanup is easy and the results couldn't be better. I baked this in a bundt pan, first time following the recipe exactly. Great cake! Needed nothing as far as frosting - not even a dusting of confections sugar. Second time, substituted 1/2 C brown sugar for 1/2 C of the white sugar, and put a streusel layer in the middle. Used greek yogurt each time and got wonderful results. Thanks for sharing this recipe!

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