When I choose a recipe, I have a certain degree of expectation of how good the finished product will be. Needless to say, this cake, like all the others, exceeded expectations. Delicious!
I have to admit the recipe called for 100ml of maple syrup to be drizzled over the cake while still warm, but I couldn't bring myself to part with that much of my precious Canadian liquid gold all at once. I probably only used between 50ml and 75ml, but I don't think that it would have improved the cake that much.
It also calls for a 25cm ring pan, I think mine is 23cm or 24cm. I was worried that I may have too much batter, but I didn't. In fact, the only thing I would change if I made the cake again is that I probably put too much batter in initially, before adding the streusel layer. As you can see in the picture below, the yummy line of cinnamon and sugar goodness is a bit far down the cake, it would have been nicer if closer to half way, which is how it's meant to be done.
