Hi Amy! Lining with parchment just helps to ensure that the cake comes out of the pan easily. Sometimes they can still stick a bit with just grease and flour.

Hi Karla! I usually do a spoonful of the flour mixture to get everything to come back together but if that’s still not working I would try adding the eggs in even slower. Maybe whisk them and add half an egg at a time and whip well in between. Even with our best efforts, batter sometimes curdles. I find it’s not super detrimental to the end product. I do use the paddle the whole way through. Overmixing is only really a concern after you add all the flour. You could definitely do 1.5x the recipe for a 9×13 if you found a single recipe not tall enough. I would do that. I hope that helps!

Hi Patti! Yes, that’s correct. It soooo delish!

Hi Karla! I haven’t made it with cake flour myself but it should work fine. If the batter curdles after adding the eggs, you can add a small amount of the flour mixture to it and it should come together again.

Hi Beverly! I hope you both love it 🙂 Thanks so much for the tip about the sugar! I would have never even thought to check shoppers.

P.S. The maple sugar – I was trying to find some also, as I had a really great $2 off coupon for it. You’ll never guess where I found it – by accident. Shopper’s Drug Mart! Who knew?! It was Lantic/Rogers brand.