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?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
Please enter a valid email address.
Well played. You deserve a cookie.
Piled high and rolled tight.
The Perfect Breakfast Burritos
Keys to One-Pot Meals for Spring
Mediterranean Kitchen Mats in Bold New Patterns
The Unexpected Secret to Chewy, Bready Goodness
Save on Our Clever Italian Risotto Pan