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Showing 1-3 of 3
on September 17, 2011
I have never had a brown sugar cake, and I have not had much luck with eggless cakes, but my friend's little girl is allergic to eggs so we are always trying to find eggless desserts for her. Therefore, I thought that I would give this one a try. This cake is incredibly good. I will definitely be making it again.
Here are the changes that I made to it:
I used cake flour, which seems to always produce a better textured cake for me.
I combined the ingredients differently than the directions said to because I used buttermilk powder and water instead of buttermilk. Basically I combined the butter and sugar, then I added the flour, buttermilk powder, and baking soda. Then I added the water and vanilla.
I also accidentally used the whole stick of butter in the topping instead of just six tbsp and I used pecans for the nuts.
I think I will add cinnamon to the topping next time, and I might try macadamia nuts as well.
By Chef GG Mama
on September 03, 2009
Absolutely wonderful. I followed recipe as written and was happy I did. I used butter, nothing is ever greasy with butter. I used a 9 x13 pan and it worked out ok. Went into the "keeper" file, will be making again....soon, Thanks for sharing.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 09, 2007
I was a bit wary of this cake because it had no eggs, but it turned out beautifully. However, it needed a bit more butter in the cake mix to cream with all that brown sugar and a bit less in the topping as that was very greasy. I made it in a round pan as there wasn't really enough mixture to put into a 9"x13" pan. It rose very well and is quite moist, but I also added 5 minutes more cooking time.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (155 g)
Servings Per Recipe: 12