I tried a sample of this cake and I really like it. So, I got their recipe. I made it Apricot cake #1 and it is not the same texture as the one I tried. Turns out she used margarine. I don't normally use margarine for baking so I tried Apricot cake #2 which is half butter and half oil. Not bad...but may need to adjust the butter and oil ratio, try less oil.
Becel margarine was on sale so I decided to try again Apricot cake #3 using margarine.
Found the crust on #1 and #2 a bit to hard. Upon reading many articles online, I took the suggestion to check my oven temp as it might be too hot.
All taste the same just different texture. Personally, I prefer #3 texture.