This cake is absolutely amazing!! Even hubby loved it and he's not a big fan of cinnamon. I halved the recipe and baked it in an 8-inch springform pan. I also added a crumb topping and I used the "Crumb Topping for Pies" recipe found on this site, but I quartered it (1/4 cup brown sugar, 1/4 cup flour, 1-2 tbsp butter - mix together with a fork till crumbly). I also took it a step further and also made caramel sauce (had to indulge). Melt a 1/4 cup butter in a small sauce pan, add a 1/4 cup cream and 1/2 brown sugar, and simmer on low heat till thickened (about 2-3 minutes); then add 1 tsp vanilla. The sauce makes the cake very decadent so you only need a little (you can also serve the cake in smaller pieces). Don't forget to sprinkle icing sugar on top and you have yourself an elegant dessert!
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