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tranquility December 12, 2016
I loved the taste of this cake but something clearly went wrong when I made it. The cake part was super dense and not at all like in the picture. Not sure what exactly went wrong and I'm not a beginner when it comes to baking. I'm determined to make it again to see if I can get it right because I HATE failures in the kitchen.
chris March 25, 2015
This was seriously moist and delicious, with unexpected tangy acidic notes, as advertised. My cake was darker than the one in the picture, so I was probably a bit generous with the pomegranate molasses. I thought I had w-a-y too much crumb topping, so only used half. As it happens, the topping melts down, and I had non-crumbed cake around the edges. I added a few more tablespoons of topping, and baked another 5 minutes; for a total of 45 mins. "Let sit 30 minutes before cutting" ... hah, seriously? We lifted it out of the pan after 10 minutes and devoured half, with our mid-morning coffee. Seeing I have all those crumbs left, I'm going to make another batch of the cake, and bake it in muffin pans. (Note: I didn't have enough brown sugar, so rounded up with coconut sugar. I think date sugar would work well, too.) Loved this recipe. Try it!
maria March 1, 2015
I was a bit disappointed with this recipe. The cake turned out quite dry, and the cake to crumb ratio seems wrong to me—too much crumb, even for a recipe that makes that its selling point.
Sarah J. March 3, 2015
Sorry to hear that, Maria! I'd eat those crumbs by the spoonful, but it is indeed a crumb-heavy cake!
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