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.
No tape—just 2 things you probably have.
Clever French Label Hack
34 Trader Joe’s Snacks We Love
What's Topping Lists
Easy Summer Pasta (That's Its Name!)
Grow an Entire Pizza