Sour Cream Instead Of???

Baking By cdmolina83 Updated 12 Apr 2012 , 11:03am by auzzi

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cdmolina83 Posted 11 Apr 2012 , 6:54pm
post #1 of 3

Sorry if this has been asked before. I have searched the forums but there is so much in here I went through 8 pages with several pages of comments. My head hurts now.

Anyway. I am making a fruit punch cupcake but I want to add sour cream to it because it is so dry. What do I need to leave out or use less of? It only calls for 1 tsp of baking powder and 1/2 tsp baking soda. It also asks for 3/4 cup of milk. It just seems more like a biscuit than a cake.

Thanks for your help!

2 replies
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VaBelle Posted 11 Apr 2012 , 7:06pm
post #2 of 3

I found this fruit punch cake recipe on the king arthur flour website. Hope it helps.

1 cup dried pineapple, diced
1 cup dried cherries (sour or sweet)
1 cup dried apricots, diced, or slivered dried apricots
2 cup golden raisins
1/2 cup brandy or rum, for soaking the fruit
1 cup vegetable shortening
2 cups sugar
1 teaspoon salt
1/2 teaspoon nutmeg
4 large eggs
1/4 cup brandy or rum, to add to the cake batter
3 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
2 cups sour cream
2 cups walnuts or pecans, chopped

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auzzi Posted 12 Apr 2012 , 11:03am
post #3 of 3

Here's one - purely because you reminded me of it ..

Cuppa Cuppa Cuppa Cake from Steel Magnolias
1 cup flour
1 cup sugar
1 cup fruit cocktail in heavy syrup
Preheat oven to 350 degrees F.
Combine ingredients in a bowl.
Line 8 x 8 inch square pan with non-stick paper and spoon in batter, smoothing the top.
Bake 35 to 45 minutes until golden brown and bubbly.
Allow to cool until warm to the touch, cut into 16 squares.

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