Reviews & Comments

It was great! Perfect to go with coffee or tea in the morning! Maybe add some sour cream to make it a gutless dry...

YUM!!! This was the most fabulous thing ever! Like some of the others, I made substitutions - 3-4 tablespoons of agave in place of the sugar, added 2 tablespoons of sour cream and a tablespoon of canola oil. So good! For those new to gluten free baking - adding a little sour cream seems to really offset the gluten free flour twang and makes it taste so much like the "real" thing. I add it to all my baking. One other tip - if the batter tastes gritty (I know you aren't supposed to taste it, but please - I have my entire life) - the cake will be gritty / won't hold together as well. I usually add water until I get the right consistency in the batter. Baking doesn't make it more moist. In this recipe, with the changes above (sour cream and agave in place of sugar) I probably used about what the recipe calls for in terms of the water. GREAT! Make it - you'll love!

So glad to get this recipe again. It used to be on the Bisquick box in the 70's. So delicious, easy to make and add personal touches.

I made this last night with several tweaks and it is DELISH! I am dairy free as well as gluten free, so besides substituting oil for the butter, here's what I did: To the basic batter I added 1 can of canned apple pie filling and used apple cider in place of the milk or water. I added chopped pecans to the streusel, pressing the mixture into the batter slightly, and lastly I made a glaze of apple cider/powdered sugar/cinnamon to drizzle on top after the cake had cooled. I had to bake it an extra 15 minutes or so than what is called for, but it's really, really moist and delicious!