I have a question about the recipe "Maida Heatter's Budapest Coffee Cake" from Sarah Jampel. Could low-fat sour cream or low-fat greek yogurt be substituted? If so, how would it affect the outcome?
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Nancy is a trusted home cook.
Pending Sarah's reply, here are some answers & options:
1) probably tastes ok, but less rich
2) do a side by side test: make half recipe each way (original and with your replacement ingredient); taste & compare results for future baking
3) make the original, and enjoy it
4) if you are CONCERNED about the probably high count of calories and/or fat in this recipe, serve & eat small pieces. Note that changing the sour cream to a lower-fat option still leaves raisins, sugar, nuts, eggs, butter. If you are OK with all that, why not leave the sour cream?
5) if you are VERY CONCERNED about high amount of calories and/or fat, maybe skip this dessert altogether and choose another with fewer rich ingredients
The issue for me is what's on hand not caloric content-always have low fat yogurt, almost never sour cream. Works great.
It took me years to realize the importance of starting with room temperature ingredients. This really does affect recipe outcome. <3
PieceofLayerCake is a trusted source on baking.
With simple cakes like this, I don't think making slight substitutions with often be a make or break decision. You will always end up with a slightly different product, but its not going to ruin your project. I have a basic muffin recipe that is designed to carry a variety of mix-ins and it calls for sour cream. I've substituted greek yogurt, regular full-fat yogurt, low-fat sour cream, crème fraîche, blueberry yogurt, and buttermilk. Each time the difference is minute and affects texture more than flavor. If you're used to low-fat dairy products, chances are, they're not going to disappoint you as an ingredient in a coffee cake.
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