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Home Cooking

Would adding EXTRA sour cream necessarily 'mess-up' a cake recipe?

yippee1999 | Aug 9, 202005:38 PM     14

Hi everyone. I am attaching photos that show a recipe I recently made.

I'm pretty certain I didn't mess up on the ingredients/quantities. I kept reconfirming to myself, out loud, '...one cup....two cups...' as I went along.

The end result was nowhere near as tasty as I was expecting. A few observations/notes...

When it was time to 'pour' the batter into the pan, I realized it was so thick that it was hard to pour. For the most part, I had to SPOON the batter into the pan and then pat it down and smooth it with a rubber spatula.

It said to bake it in the LOWER THIRD of the oven, so that's what I did...putting it on the lowest rack so that the cake pan itself filled up the lower third of the oven.

It said to bake for one hour and fifteen minutes or until a toothpick comes out clean. I checked on the cake after one hour, and already I could tell it looked 'dry'. The toothpick came out clean, so I removed the cake from the oven and let it cool.

The end result was a cake that was more like a 'brownie' version of gingerbread.... very dense...not moist at all. Also, considering all the spices, it was not particularly flavorful.

Next time, I'd not bake it in the lower third of the oven...but more in the middle of the oven... I'd also check it after just 45 minutes. I suspect that the 'overcooking' might not only explain the dryness, but why the flavors didn't come through as much as I expected?

Aside from that... don't you think it surprising the batter was so thick that I couldn't pour it? I'd like to consider adding MORE sour cream next time, but I also know that you generally can't mess around with BAKING recipes...that all the ingredients must be exact.

But I don't know.....maybe just adding more sour cream wouldn't impact the cake recipe in any negative way, especially considering how thick the batter was?

Any other thoughts/suggestions?

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