I would love to make this cake however, I can't believe I need 10 1/2 cups of flour. Please let me know the correct amount of flour. ThanksRead More
This is wonderful! I made this for just the two of us on a Sunday morning, but I would make it again for company. A few modifications: I used whole-grain soft white wheat flour, and as the bran interferes with the rise I sifted it out and let it soften in the butter (which I melt anyway for better results). In place of the white and brown sugar I used granulated honey and sucanat respectively, and I cut the baking soda in half - as a whole teaspoon would have made the cake bitter - and increased the baking powder to 2tsp. I also used whole milk yogurt instead of sour cream. We baked it for 50 minutes and let it set up for another 20 minutes. It presented beautifully and sliced neatly, and most importantly it was deliciously moist with layers of texture and flavor. I found the cake part not to be very sweet, but the filling and streusel made up for any lack. There's a good amount of prep work involved but this is a keeper.