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!
Read MoreI 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.
Read MoreI 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.
Read MoreOutstanding! 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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