Taunted| 08/31/2019
This is a most amazing cake! It is absolutely a top favorite desert alongside fine cooking's amazing 'Orange-Almond Upside-Down Cake' and various exotic creme brulees that we love. We’ve made this three times and it never stuck to the pan one bit until our third try – I believe our main mistake was letting it cool too long, but I also think you must mind the recipe’s recommendation to grease the pan liberally with shortening. The thicker layer of shortening holds more sugar, and our one failed attempt had a very thin layer (we tried using melted shortening).
You must stick with the turbinado sugar (pun intended) also because it makes an amazing crunchy texture that guests have commented on – part of what puts this otherwise simple cake over the top. Even so, it’s the amazing brown butter flavor that makes it so utterly gourmet.
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