I made this cake on the weekend when I had my in-laws over for brunch. It was good, but not mind-blowing like others described. I made it in a 10-cup bundt pan and the cake only rose to fill 2/3 of the pan so it was a little small for the bundt. I baked it at 325 for 50 minutes which was perfect. I coated my topping with flour so I didn't have any issues with it sinking to the bottom (I layered it in the middle). I also reduced the sugar to 1 cup as I added a salted caramel glaze to the cake and didn't want it to be too sweet. Overall, a good cake and one that I would make again. I definitely agree that it tasted better the day after!
Was this review helpful?
0 users found this review helpful
I made this cake on the weekend when I had my in-laws over for brunch. It was good, but not...