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08/03/2013
This cake was tasty, but I did have trouble with some of the brown sugar sticking to the bottom of the pan. It was super moist - seemed like it might have gone bad quickly - if it had lasted more than two days!
07/18/2010
I used a combination of fresh blackberries and raspberries which resulted in a very berry explosion of flavor. Topping it with a small dollop of sweetened whipped cream put it over the top. Loved the slight crunch of the carmel coating! I can see me making this throughout the year with whatever fruit is in season.
01/31/2010
I thought this was good, not great. It is very easy to make so it makes a good weekday dessert. I would make it again if blackberries are in season and I have lemons on hand, but I wouldn't go out of my way to make it again. I substituted 1/2 cup almond meal for the flour, and that was a nice addition.
08/27/2009
Outstanding! I was worried that it wouldn't stay together when I flipped it, but it did no problem. The presentation is fabulous, worthy of being in the front window in a Parisian bakery! The lemon zest adds wonderful flavor (also added some lemon juice to the cake batter).
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