Reviewed: May 4, 2012

Made the Splenda version and it was great! Used one cup of whole wheat flour also. Added pecan pieces to the topping and it made it so much better. Thanks for sharing the recipe.

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Reviewer:

Peggy

Reviewed: Apr. 6, 2012

Wonderful!

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Reviewer:

millag

Cooking Level: Expert

Reviewed: Dec. 4, 2011

amazing! i substitued olive oil for some of the butter because that's what i had on hand and i used 1 cup of sugar instead of the 1 1/2 of splenda but it turned out delicious! everyone who tried some, loved it. Will definitely be making this again, thanks for sharing!

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Reviewer:

twal4

Reviewed: Sep. 30, 2011

This was delicious. My (non-diabetic) husband gobbled up the portions I left for him, without knowing recipe used Splenda. However, this is not a low calorie dessert, as it uses 2 1/2 sticks of butter. Having said this, I will make it again.

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Reviewer:

Judy G

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Euless, Texas, USA

Reviewed: Sep. 28, 2011

This turned out great...I used Date Sugar and sugarless maple syrup to sweeten. Added walnuts to the topping and it is awesome.

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Reviewer:

melissasmiracles

Reviewed: May 8, 2011

Warning: Read the splenda directions. Even 30 minutes baking time was too long for mine. It says check 7-10 minutes before the suggested baking time. I added 2 cups of blueberries. Also, I added 1 teaspoon of orange extract instead of the vanilla. Still bland. If I make this again, I'll add more splenda and maybe some cinnamon. I did NOT make the topping. Served with sugar free cool whip.

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GLORIA LEE

Cooking Level: Intermediate

Home Town: Plymouth, Minnesota, USA

Reviewed: Feb. 21, 2011

some one at work made this for a diabetic co-worker's birthday. It is so yummy! You can not tell that it is not made with sugar.

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Reviewer:

SMOKEYTX1

Reviewed: Nov. 28, 2010

easy and delicious! one can also substitute the diabetic sweetners in this recipe with half the amount of regular sweetners and it still comes out fantastic! i also add rolled oats to the crumb topping for extra crunch and nutrition! thank you!

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Reviewer:

chimere love

Reviewed: Nov. 11, 2010

We love this recipe and make it often! Perfect for gatherings of any kind.

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Reviewer:

StitchyWoman

Reviewed: Nov. 4, 2010

I made this cake with 1/2 splenda. It was absolutely delicious! Very moist, but held together well. The crumb topping is what kills you on calories, though, and I think it would be just as wonderful without it. It would cut a little sweetness out of the flavor, too, if you're baking for less sweet-toothed eaters.

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