I'm trying to empty out the refrigerator in advance of a move and had all the ingredients on-hand for wyf4lyf's Vanilla Breakfast Cake. Except for sour cream. I substituted TJ's plain Greek-style yogurt, one-for-one.
The cake smelled great out of the oven, as others have noted. I used a springform pan with a "bundt" insert, greased and floured, and it popped right out.
It's in my office right now and everyone is raving. It has a great texture and would hold up well to a coulis or other sauce. My only concern is that I can detect a little bit of a chemical aftertaste that I think is from the vanilla I used: Trader Joe's Tahitian Pure Vanilla Extract. I use Rumford's baking powder, always, as I can taste the aluminum in Calumet.
Make this cake and be sure to use high quality vanilla. I'll buy some from Penzy's next time I'm there.
(The recipe was posted on March 4th, just a short scroll down.)