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.
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.
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.