After reading many of the 500 plus reviews for this recipe, I decided to give it a try - am I glad I did! Even with a small 'mis-step' on my part, it is OUTSTANDING - one of the most delicious cakes I've ever baked/tasted. I used 1-1/2 sticks of "Imperial", 1 cup of 'lite' sour cream, 1 tblsp of lemon juice and 2 cups of frozen blueberries, (tossed in a little flour). I misread the sugar quantity, thinking that the total of white and brown was 2-1/2 cups going into the cake. Since many suggested reducing the sugar, I put slightly over 1 cup of white sugar in with the margarine, then added 1/2 cup of brown sugar and creamed it together! It wasn't until I read further that I realized the 1/2 cup of brown sugar was to make the crumble that gets swirled into and on top of the cake batter! I was really concerned that I had ruined the whole thing, but I kept going; just measured out another 1/2 cup of brown sugar for the swirl... (I added 1/2 tsp of nutmeg, along with the pecans and cinnamon.) Let me tell you again - the result is AMAZING! Moist, light, flavorful and delicious! I feel bad for those who weren't successful because I know that feeling, too. When I make this again, I'll be sure to make the same 'mistake' by using both white and brown sugar to the make the batter. (May I also say that I'm grateful to anyone who provided the many tips that were really helpful to me - like the additions of lemon juice, nutmeg and flouring the berries.)
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After reading many of the 500 plus reviews for this recipe, I decided to give it a try - am I...