Reduced the sugar by 1/2 C. and found it to be perfectly enjoyable without being overly sweet. Also, this required 15 extra minutes to bake through as a knife inserted came out still somewhat wet, so I would suggest between 15-20 extra minutes of baking, checking every 5 minutes or so. To get the dense and fluffy texture, take your time making this -- cream the butter and sugar until light and fluffy, and don't rush alternating flour & eggs: beat them until thoroughly incorporated, scraping down the sides of the bowl after every addition is mixed in. This takes time but the results are worth it.
We didn't have almond extract so doubled the vanilla. Made by my 11 year old daughter with minimal assistance, and served with fresh blueberry sauce. The cake came out tasting like a very fine, soft and toothsome vanilla sugar cookie.
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Reduced the sugar by 1/2 C. and found it to be perfectly enjoyable without being overly sweet....