I love the WASC cake and it is one of my most requested, as it is for others. I had a customer to a tasting the other day with this cake and she commented that it was kind of "heavy". I know that you can use sour cream or yogurt with this cake but has anyone tried a combo of the two? I was thinking that using a little less of the sour cream would lighten it up a bit..
what do ya'll think??
So it sounds like she liked the taste of the WASC, but not the density of it? I don't know if just using less sour cream or 1/2 and 1/2 sour cream & yogurt would "lighten" it up any. I think that's the great thing about this cake, it's moist and dense, I'm assuming since she thinks it's too heavy that maybe she would do better with a light fluffy almond flavored cake. Maybe suggest another white almond cake not the WASC.
I agree w/dkelly......this recipe is made to be a pound cake texture. I bet she is used to 'straight' cake mixes.
The WASC is my favorite doctored cake mix recipe.
You could try substituting cake flour for the AP:
Also, using the "scoop and drag" method of measuring flour can result in a heavy cake because the flour is compacted in the process.
Instead, aerate the flour then gently spoon the flour into a measuring cup and level off with a knife drawn across the top of the cup. (Don't shake off excess flour as this compacts the flour.)
Overmixing can develop the flour gluten...
Cake troubleshooting charts: