This cake is certainly a keeper. I made it using frozen peach slices, because it's March, and Ina gave permission to make this substitution. I can only imagine how much better it will taste in sumer with the fresh fruit. This was very easy to put together. However, I did not read the instructions carefully enough, and put the cinnamon in the batter that was supposed to go in the topping, so I added another teaspoon of cinnamon for the topping. I think I will always make it this way, it's hard to have too much good quality cinnamon, and it made the cake taste even more delicious and coffee cake like. My husband liked it so much, he asked if he could take some to work and share with his co-workers.
Sounds like the cinnamon slip was a keeper...I definitely want to try this one your way. What kind of a baking pan were you using?
ReplyDeleteNancy, the pan I used was a 9x9x2 Magic Line . I bought it at Kitchen Conservatory a couple of years ago, I have a few different sizes. They are a nice, heavy aluminum and they do a great job, but they scratch easily.
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