""I just need to tap my lips on this cake." Hahaha, oh Aaron.

Eggs, butter, mascarpone, buttermilk... all of my FAVE cake ingredients together in 1 recipe! Aaaaand, I REALLLLLLY wanted to love it. But, I don't. I really like it, but I think all of those fats combined made for a cake that was overly moist, dense, and heavy. Even over-baking it did"

"DISCLAIMER: I tweaked this recipe a bit.

4.5 Stars... VERY good recipe. Super tasty, not too sweet, not too dense. I adjusted the recipe a bit, and I LOVE the way the muffins turned out. I, too, used 1/2 unbleached AP flour and 1/2 whole wheat AP flour. Didn't have buttermilk so I used yogurt thinned with milk. Added 1/2 tsp vanilla to the batter"

"DISCLAIMER: I tweaked this recipe a bit.

4.5 Stars... VERY good recipe. Super tasty, not too sweet, not too dense. I adjusted the recipe a bit, and I LOVE the way the muffins turned out. I, too, used 1/2 unbleached AP flour and 1/2 whole wheat AP flour. Didn't have buttermilk so I used yogurt thinned with milk. Added 1/2 tsp vanilla to the batter"

"Unlike my experience with Alton Brown's angel food cake, this once came out well and my egg whites whipped amazingly w/o the water (that AB calls for in his recipe. However, I overbaked the cake when I left it in the maximum time, whereas AB's cake needed
more time. :(:( that made me a sad Manda. And it went from not springing back and being slig"

"TOTALLY agree with others, this is my third or fourth recipe I have used for banana nut breads/muffins and my family and I are LOVING this one... I think it might be our fave. It's not too sweet, a tiny more on the dense side but I don't mind because it's a bread- NOT a muffin/cake. So know that it will be very moist, but will have the texture of "

"Absolutely delicious! But with all those eggs and butter they BETTER be! :: cupcakes are rich and a little dense, but in no way tough. With the amount of fat I don't think they could ever be classified as "light and airy." made these for a Birthday Girl and filled them with a strawberry gelee. Didn't use Ina's icing, I made a classic butter frosti""

"Just like other reviewers said, this cake is tasty. I tried my best to follow the recipe to a T, but during the final 5 minutes of baking it deflated while still in the oven... and my oven thermometer was still reading 350 degrees. Skewer came out clean after 35 minutes, so I took the cake out. BIG MISTAKE... DO BAKE FOR LONGER THAN 35 MINUTES!!!
""

"This recipe is very tasty. In my experience, the reduction does need flour to thicken it a bit. You have to let the sauce completely cool before it will reduce properly. The flavor was definitely good, but mostly tasted like wine and beef. Needs a little more to jazz it up a bit as it was a little one- (or should I say two?) note. Would def make ag..."