I feel a little awkward reviewing this cake, as I made some significant substitutions - I basically made an almond sour cream cake. But with that said, it was DELICIOUS! I used ground almonds in place of one cup of flour and used almond extract (1 teaspoon) and vanilla extract (.5 teaspoon). As other reviewers said, it is very sweet, but the sugar almost carmelises on the outside. I'm sure you could reduce the sugar, without harming the flavour too much though. I didn't bother with the frosting, and really didn't miss it. Definitely a keeper.
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I feel a little awkward reviewing this cake, as I made some significant substitutions - I...