I opted to make this cake without the brown sugar sauce. On its own, it is quite tasty, but quite frustrating to bake all the way through. I had to tent it with aluminum foil from about 40 minutes on, checking every five minutes to see if it had cooked through. I ended up baking mine for a little over an hour. I found that, although it tasted great, it did not hold together very well, and the cake separated entirely from the crust-like bottom. Overall, I would serve this to family with a scoop of vanilla ice cream, but wouldn't trust it to hold together for company.
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I opted to make this cake without the brown sugar sauce. On its own, it is quite tasty, but...