KAF has a way of making me want to try to make one of their recipes even when they aren’t gluten-free. Most of their dessert recipes can be easily converted simply by substituting the flour. A minor tweaking of the amount of liquid is usually needed because GF flours tend to hold more water, based on my experience.
After seeing King Arthur Flour’s Original Cake-Pan Cake on Facebook, decided to take a peek at it. I recognized as the Crazy Cake from over the years with different variations. I have done smaller gluten-free versions of this cake, but decided to make a full cake and as close to KAF’s version.