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02/22/2009
Always a favorite. Make sure you lightly spoon the four in the measuring cup, do not scoop and sweep. I have an old heavy dark bundt pan and I bake it at 325 degrees for the same time.
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01/25/2009
It really is outstanding. The cake is very light but with enough structure to carry the slightly crunchy crust. My Struedel stayed in the center of the cake. Instead of powdered sugar sprinkled on top, I made a glaze with powdered sugar, water and a hint of vanilla. You will make this over and over again, for company even!
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