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Reviewed: Feb. 18, 2008

What a great cake! It's moist, light, not too sweet and has an absolutely delicious caramelized top. I used a deep angel food cake pan which worked perfectly. I also followed other reviewers suggestions and lined a pan with foil for the cake pan to sit on. Great for clean up! I found that using that kind of pan meant I only had to bake it for 65 minutes so be sure and check for doneness sooner than indicated in the recipe. Thanks!

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KITCHEE

	Cooking Level: Intermediate Living In: Paris, Ontario, Canada
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Reviewed: Jan. 22, 2008

I used apples, otherwise followed recipe exactly. I thought the cake was a bit dense, but my hubby loved it! Maybe if I used a lighter oil instead of solid fat, it could lighten up the cake a bit.

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LYDIATAVITA

	Cooking Level: Expert Home Town: Houston, Texas, USA
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Reviewed: Oct. 22, 2007

I made this this weekend and it was a hit for my 18 year old son who doesn't like sweets and my boyfriend who does. I read the reviews and decided to make it in two pans, it came out good but would have been ok to make in one pan. I think my pan is deep enough to support the full amount. This is a keeper.

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Reviewer:

prell2k4

	Cooking Level: Expert Home Town: Boston, Massachusetts, USA Living In: Sterling, Virginia, USA
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Reviewed: Mar. 3, 2007

very good I well make it again

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Reviewer:

clhahn

	Cooking Level: Intermediate Home Town: Paris, Missouri, USA Living In: Mexico, Missouri, USA
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Reviewed: Aug. 14, 2006

Taste is awsome, presentation not so great...my cake cracked, maybe I left it in to long (83 minutes)...Very Very good and well worth the baking time!

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momagain3

	Cooking Level: Intermediate
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Reviewed: Jul. 28, 2006

A *huge* hit with everyone! I've made this about 6 times now and have found that as long as you make sure the cake batter is level with the cake pan you're using (before you put it in the oven), it'll cook to perfection with the least amount of mess. I use frozen peaches on top and fold about 1/2 cup of fresh blueberries into the cake batter. I find that frozen fruit works best; try and pick a 'sturdy' fruit for the top (tried frozen strawberries once and they went to virtual mush).I *triple* wrap my pan with aluminum foil and put it on a cookie sheet for extra spillage. I have an old school springform pan that doesn't have the buckles, which seems to work better than a regular springform pan. Be *very* careful when lifting off the aluminum foil from the pan; the caramel sauce is very hot! This is totally a keeper! Thanks for a scrumptuous recipe ;)

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Reviewer:

SKYRA


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Reviewed: Mar. 8, 2006

This is great. I used a 9" springform and a 6" cake pan. Doing this helped to prevent the overflow problem but I still used a foil lined pan to catch anything seeping from the springform I cooked the 9" 70 mins at 325, 6" about 60 mins at the same temp. This is a keeper recipe. I may add additional complimentary spices next time I use peaches (I used frozen) for the cake. It's moist and I'll make this again. Thanks for sharing.

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Reviewer:

Karen

	Cooking Level: Expert Home Town: Oxford, Mississippi, USA Living In: Collierville, Tennessee, USA
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Reviewed: Dec. 26, 2005

This cake was delicious! We made it with thawed, frozen peaches and it was just beautiful. When first reading the recipe I thought 90 minutes was a long time and it might come out "tough" but it was absolutely perfect. I thought about giving this recipe a 4 because it was such a mess (the sauce leaked out of the springform pan, through the foil I wrapped it in, and baked onto the bottom of my oven), but in the end the flavor and uniqueness of the dish pushed it up to 5 stars!

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Reviewer:

THEMARLATTS

	Cooking Level: Intermediate Living In: Cypress, Texas, USA
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Reviewed: May 27, 2005

I covered a cookie sheet in tin foil and placed the pan on top of that. It was so nice to just throw that mess in the garbage.. The cake itself was really nice, I used peach and raspberry. Next time I'm thinking of putting peach inside the cake, raspberry on top and less caramel. I also think I'll cut the recipe in half and put it in a springform-bundt pan, just so it looks nicer. The women at work all loved this recipe and I will make it often. Thank you!!!

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Reviewer:

Lece

	Cooking Level: Expert Home Town: Calgary, Alberta, Canada
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Reviewed: Sep. 1, 2003

I made this with peaches and my family thought it was very good. Watch the temperature, though; I only had to bake it for 75 min.

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Reviewer:

ARANDYGAIL


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Reviewed: Aug. 13, 2003

I used blueberries and got terrific compliments! Very easy and tasty!

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Reviewer:

CYN213


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Reviewed: Jul. 11, 2003

I substituted a raspberry/marionberry/blueberry mix for the peaches, calorie-free sweetener for sugar, and egg substitute for eggs, and the recipe was still fabulous! I also halved the recipe, because I cooked for just me husband and myself (cooking time was just 45 minutes). I used a 9" springform pan, and even though I wrapped foil around it, as soon as I inverted the cake after baking, berry juice dripped everywhere, making quite a mess for me to clean up. However, the flavor and texture were fabulous - and light vanilla ice cream made a great addition!

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Reviewer:

Maggie


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Reviewed: Dec. 23, 2002

Excellent cake, even without the fruit & carmel topping!

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Reviewer:

AQUASOFT


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