I have a question about the recipe "Late Summer Plum Cake" from JSCooks. Instead of sour cream, could I use buttermilk if I added more flour?
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Have you made this cake before, so you know what the texture of the batter should be like? Otherwise, I'd make it as written doing a 1:1 sub. The texture of the cake may be a bit more tender, but it should work.
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