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Reviewed: Jul. 6, 2008

Great flavor. The texture isn't as dense as a normal butter cake, which I was a little disappointed about. Other than that, great.

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HOOKEDONJESUS

	Living In: New Bern, North Carolina, USA
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Reviewed: May 20, 2008

Perfect for apple upside down cake. I halved the recipe and baked it in an 8X8 pyrex dish. First, I peeled, cored and sliced apples into 8ths. and placed at the bottom of the buttered dish(in a pretty pattern). I then made a caramel sauce, and poured on top of apples. Lastly, I poured the cake batter on top of evreything and baked as usual. Came out fabulously perfect! Can make it using a butterscotch syrup too instead of the caramel. Did not make the sauce that comes with this recipe. I just served with a drizzle of store bought caramel sauce. Yummm!

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MARIAM

	Cooking Level: Intermediate Living In: Scarborough, Ontario, Canada
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Reviewed: May 8, 2008

Thanks. This is an excellent cake and after reading a review that said it did not have much taste I question if they used pure vanilla. This will make a difference. Also, it is better if it is allowed to age for a couple of days. A cake any baker would be proud to serve.

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EILISH40

	Cooking Level: Intermediate Home Town: Newry, County Down, Northern Ireland, U.K. Living In: Halifax, Nova Scotia, Canada
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Reviewed: Oct. 30, 2007

This recipe was absolutely delicious and moist. It was simple to make and I had raving reviews from people who tasted this cake.

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7 users found this review helpful

Reviewer:

Jessica


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Reviewed: Jun. 18, 2007

This cake was quite good. I have to admit that I didn't do the butter sauce, however I can see how this cake could seem dry to some, as it did to me somewhat. Next time I think I will try substituting oil for part of the butter; I've have good success in doing that with other cake recipes to make them moister.

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Heather Kelley


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Reviewed: May 1, 2007

my family loved it this is the first home made cake i have ever made it was fabulous

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TINA MINTER


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Reviewed: Jan. 4, 2007

This recipe was a bit disapointing :( I had really high hopes because because of the ingredients and reviews so maybe that was the problem. It really sounded delicious, especially the butter sauce! I make pound cakes quite often (family favorite) and have had some great ones made from recipes on this site, but this one was not so great. After sitting for a day the cake was really dry except for the sauce soaked parts.The only way I would serve this to company is topped with a fruit sauce, like sauteed strawberries and sugar, but I won't be making this one again.

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19 users found this review helpful

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Michigan Mommy

	Cooking Level: Expert
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Reviewed: Jul. 31, 2006

Simple and easy. I am thinking about trying this as the base for Petits Four, what do you think?

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4 users found this review helpful

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thenettiep

	Cooking Level: Expert Home Town: Irwin, Pennsylvania, USA Living In: Arlington, Virginia, USA
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Reviewed: Jul. 15, 2005

*THUD!* This was FABULOUS! Be sure to beat it well, don't let it fall, etc. I substituted butter flavoring for most of the vanilla extract. Let it cool, but don't let it sit overnight before depanning. Try it with chocolate shavings over the top!

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flowersandcandy4me

	Cooking Level: Expert Home Town: Blythewood, South Carolina, USA Living In: Apex, North Carolina, USA
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Reviewed: Apr. 4, 2005

this cake made a big impression on my guests. i made it for a get together and eveyone raved. i made a mistake and added 1/2 cup too much brown sugar, but it turned out fine. i will definitely make this cake again! Thanks!

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MSCOOKS24

	Cooking Level: Intermediate Home Town: Newburgh, New York, USA
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Reviewed: Jan. 24, 2005

This buttery pound cake was fairly moist, and the glaze added interest. I baked it in a 325 degree convection oven for 50 minutes, which was plenty. More baking time would have made it too dry. I gave the recipe 4 stars instead of 5, as I felt that after 3 tablespoons of vanilla, 3 sticks of butter and a cup of sour cream that there should have been a more intense flavour....it just needed more "oommph". However, it was a great base for strawberries and vanilla ice cream.

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Albertacf

	Cooking Level: Expert Home Town: Calgary, Alberta, Canada
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Reviewed: Oct. 18, 2004

I'm not much of a baker - followed exactly - it came out fine - maybe a little too sweet.

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Aspiring Chef Rita

	Cooking Level: Intermediate Home Town: Woodside, New York, USA Living In: Linden, New Jersey, USA
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Reviewed: Aug. 23, 2004

Very good-will make this again!

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Reviewer:

ILOVELUCY1954


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Reviewed: May 12, 2004

Very simple and very delicious. I actually ran out of sour cream and used fat free vanilla yogurt instead. The cake still turned out great! I snuck a slice right out of the oven, and was NOT impressed. After the cake cooled, it tasted like a whole different cake! Light and moist. One of the better scratch cake recipes I have tried.

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COLLEGECOOK


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Reviewed: Dec. 4, 2003

Everbody loves this cake - it's always the first to go. The butter sauce makes it rich and delicious. This will be a new family favorite.

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4 users found this review helpful

Reviewer:

RSALERNO


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