Recipe by: Katrina Paras
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I made a double batch, used two 9.5X13 pyrex baking dishes, cut the baking time down a full ten minutes. Cake in both dishes were moist and friends gave high ratings for the texture and flavor...
I don't know why but it was very dry? I'm not using this recipe again.
I made a double batch, used two 9.5X13 pyrex baking dishes, cut the baking time down a full ten minutes. Cake in both dishes were moist and friends gave high ratings for the texture and flavor...
This recipe is absoulutely wonderful!! Basic ingredients come together to make a great tasting, not too sweet, exceedingly moist cake. I did leave out the walnuts and topped the cake with choc...
This cake was delicious. Instead of using a tube pan (or bundt pan, for us laypeople), I used two 9" rounds and baked for about 25 minutes. Once they cooled, I iced them with a cream cheese icin...
I used all butter and I added 1 tsp. cinnamon and 1/2 tsp nutmeg. This did need another 1/2 c. of cake flour only because this batter was really wet. I had some maple granola I wanted to use, so...
What a great recipe! Amazingly moist and sweet but not too sweet. I drizzled it with cream cheese icing and some chopped pecans (see my photo) and served it at a get-together. There was NOTHI...
Really, really good! Pleasantly sweet: somewhere between a bread and a cake, so that you can eat a piece for breakfast, or serve it after dinner (or... eat it for snack, anytime!). Nice! Made...
I don't know why but it was very dry? I'm not using this recipe again.
Very nice cake! I had 3 overripe bananas, and I felt like using them in something today instead of tossing them in the freezer like I do half the time. I had everything called for in this reci...
WHY-YOU-EMM! YUM!!! Sorry had to spell that out to get the point across! I also made this with a coffee-butter chocolate frosting, couldn't have been better, it was truly a coffee cake. Will def...