OK, so here is the deal. This cake tasted wonderful (due mainly to the fact that I tweeked it a lot, I think) It was the absolute dryest cake I have ever made though! I had added sliced almonds and a little almond extract to the batter, as well as some vanilla. I replaced the milk with sour cream (closer to 3/4 cup), as most coffecakes call for that, and not milk. It was SOOO thick that I literally had to press it in to my cake pan with my fingers, trying to distrubute it properly. I though though that maybe the moisture from the blueberrys would bake into the cake, and that was the reason for having the batter so thick. It came out so crumbly (not in a good way!)
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OK, so here is the deal. This cake tasted wonderful (due mainly to the fact that I tweeked it...