I suspect it is my fault that half of the cake stayed stuck in the pan when I turned it over, in spite of it being a non-stick Bundt pan and using copious amounts of non-stick spray. Perhaps reading down to the bottom of the recipe where is says to "cool in the pan" for people like me it should read "cool completely in the pan, not 20 minutes, dummy."
The cake is very tasty but even for a sweet-tooth afflicted person like me I think it could have done with less sugar. I used plain yogurt in place of sour cream and since I had some unsalted cashews, I ground them up to use in place of pecans. As another reviewer mentioned, I'd prefer to use 1/2 the struesel in the bottom of the pan and the other 1/2 in the middle. I too, tossed the blueberries with one tablespoon of flour and they didn't sink or turn the batter blue. Worth trying again. Docked it a star for the excessive sweetness, not because it fell apart.
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I suspect it is my fault that half of the cake stayed stuck in the pan when I turned it over,...