Would I double it for a 9″ or 10″ springform pan?

Excellent cake! Whipped this up just before dinner. So easy to make! I made it in an 8X8 glass pan cooked for 45 mins. Came out perfect. Flavour was fantastic! Will definitely be making this again. Always love to try new recipes. Thanks for this one.

You could use a nut milk that was creamier. My favorite is Chobani Oat Milk Extra Creamy. Or maybe a nutmilk creamer (for coffee/tea). Be sure it doesn’t have added sugar.

Hi! Can you substitute almond milk for whole milk in the topping?

I made this in a little larger springform pan and didn’t adjust the time. When I opened the oven, it was very brown. I poked it immediately and poured the milk butter mixture over the top. It was still so moist and delicious! Now I have to make it again! Thanks!

I’d start checking with a toothpick in the Center from 35 minutes.

Dorothy, yes!! That’s the beauty of sugar substitutes:)

I would use Truvia before Splenda…Splenda is a Laboratory chemically altered sweetener, which makes it a Chlorinated sweetener… I don’t know about you, but the idea of chlorine in my food is not a good thought…
Truvia has stevia in it which is a natural sweetener