Comments on: Raspberry Almond Crumb Cake

By: Michelle @ Sally's Baking Recipes

Michelle @ Sally's Baking Recipes — Sat, 16 Mar 2024 14:49:50 +0000

In reply to Ev. Hi Ev, we haven’t tested any dairy free ingredients here, but let us know what you try!

By: Ev

Ev — Sat, 16 Mar 2024 12:56:07 +0000

I haven’t actually made this but am making it (or a variation of it) for a dinner tomorrow. My MIL is lactose-free, can I substitute lactose free butter, sour cream?

By: Deb

Deb — Thu, 07 Mar 2024 22:02:23 +0000

This is delicious. I made it exactly as recipe stated. It looked picture perfect out of the oven. My family loved it and have already requested me to make it again. Thanks for all your great recipes.

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Tue, 20 Feb 2024 17:48:30 +0000

In reply to Lynne. Hi Lynne, yes, a lighter colored pan should help, too!

By: Lynne

Lynne — Tue, 20 Feb 2024 17:06:28 +0000

In reply to Lexi @ Sally's Baking Recipes. Lexi, would using a lighter color springform pan make any difference?

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Tue, 20 Feb 2024 13:57:27 +0000

In reply to Lynne. Hi Lynne, darker pans can sometimes cause the bottoms/sides of baked goods to burn/over bake. You can try reducing the oven temperature a bit, or moving the cake down a rack (away from the heating element). Bake time can vary with these changes, so keep a close eye on it. We're glad you enjoyed the cake!

By: Lynne

Lynne — Sun, 18 Feb 2024 22:30:28 +0000

I’ve made this twice and love the cake. I bake using a dark color springform pan and find that the bottom is extremely dark compared to the cake. It almost seems close to burning. What changes would you recommend. Thanks!

By: Dorothy

Dorothy — Thu, 08 Feb 2024 14:39:17 +0000

Almond taste too strong for me. Will make again but use less. Took 45 min lto bake. Made cookies same day and bake time correct so oven not the issue. Except for strong almond taste the cake texture was great. .