I subbed the 1/4 almond flour for the 1 tbls coconut flour and added a little almond extract. The sugar in the bottom of the pan did not form a glaze but instead made the cake stick. I used butter in the pan. Wish I had used parchment paper. Everyone loved it and wanted the recipe. Very moist. I served it with mashed, sliced strawberries with a little sugar on them, and a dallop of whipped cream. A Winner. Better than shortcake!

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