These were a little mealy on the first day but smoother 24 hours later. Eleven full crackers makes 1 3/4 cup crumbs. I didn't think there was enough butter to hold the crust together, but it turned out fine.

Reviewed On: Jul. 20, 2009

I was short on two ingredients so I only used 1 1/4 cup sugar and about 3/4 cup sour cream. I didn't have any pecans and didn't think it needed powdered sugar, so I omitted both of those. It still turned out great and when I make it again, I'll probably do the same thing just because I know it will turn out. The cake is super moist and delicious. I didn't find it overly sweet, which may be because of the 3/4 cup less sugar I used, but I suspect those who thought it was too sweet were reacting to the brown and powdered sugars. For the people whose cakes fell apart when unmolding, try letting it cool completely before flipping the pan over. Some cakes only need to cool 10 minutes before removing, but this isn't one of them.

Reviewed On: Jul. 13, 2009

This is so-so, not great but not bad. It's a little dry despite intentionally undercooking it slightly. The cake part by itself is fairly dull but if you get a blueberry and some cinnamon topping in the same bite it's better. We'll eat the whole thing but I don't think I'll make it again; there are better recipes to use my fresh blueberries on.

Reviewed On: Jul. 13, 2009