Reviewed: Jan. 21, 2012

I made this according to recipe. with one exception - I used a different brand of organic plain yogurt. This is a moist cake but I think there is too much yogurt in this recipe. The tanginess of the cake does not go well with pecans. Also the cake texture is almost rubbery in appearance after it cools off. I don't plan to make this one again.

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3 users found this review helpful

Reviewer:

catlady

Reviewed: Oct. 3, 2011

With half ingredients I made 12 cupcakes! very soft and moist, I put strawberries instead of blueberries and the flavor of the fruit is not very strong, but they are perfect for breakfast!. I didn't made the central nuts layer.

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4 users found this review helpful

Reviewer:

Anna G.

Cooking Level: Intermediate

Living In: Verona, Veneto , Italy

Reviewed: Aug. 7, 2011

Pretty good. Will add an extra 1/2 c of blueberries next time. I did not have the nuts on hand; still good

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6 users found this review helpful

Reviewer:

Eve

Cooking Level: Intermediate

Reviewed: Jul. 28, 2011

did NOT taste right.

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7 users found this review helpful

Reviewer:

mrsdfresh

Cooking Level: Expert

Home Town: San Luis Obispo, California, USA

Living In: El Paso, Texas, USA

Reviewed: Jul. 27, 2011

This is wonderful, I followed the ingredients exactly. Everyone loved it, even my 5 year old who hates nuts. The only thing I did differently was bake this by dividing it between two bread loaf pans. Looks beautiful and tastes even better!

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7 users found this review helpful

Reviewer:

Crystal

Cooking Level: Intermediate

Home Town: Edwardsburg, Michigan, USA

Reviewed: Jul. 25, 2011

Very moist. Had this at a party & the person who made it said they left out the vanilla & pecans - we still enjoyed it!

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7 users found this review helpful

Reviewer:

Jessica

Reviewed: Jul. 24, 2011

It's a keeper. This was delicious and since my goal was to take something to my dad's house, I knew that this would be too much for him and my step mother. Instead of baking in a bundt pan, I poured half into a 9x9, and the other half into an 8x8 pan. Baked both at the same time for about 50 minutes and it was perfect. I did use frozen blueberries from last summer and have a lot left, so I can bet that this will be made at least one more time within the week.

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10 users found this review helpful

Reviewer:

Avon

Cooking Level: Expert

Reviewed: Jul. 11, 2011

loved it. Instead of 3/4 c. butter, I used 1/2 c. applesauce + 1/4 c. butter. Next time I will use all applesauce for the shortening. Also I will be cutting back the sugar by 1/4 c. or more. It was plenty sweet. It makes a beautiful bundt cake anyone would be proud to serve

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20 users found this review helpful

Reviewer:

ctaze

Reviewed: Jun. 24, 2011

Dense and moist cake...but I made some variations, a couple out of necessity: Didn't have 2 cups of plain yogurt, so I used 1 Chibani blueberry yogurt and the rest in sour cream. I also added the zest of one fresh lemon to the batter. Also, Bundt pan may have been too small...I had great luck with my large tube pan. Finally, I glazed the cake with icing made from the juice of one lemon and about 1.5 cups of confectioner's sugar. Oh, and I only baked for 1 hour.

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12 users found this review helpful