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Apr 5, 2013 05:10 PM

Can I make this cake without sour cream?

Wanted to make this Snickerdoodle cake for a friend and only now realized that I don't have the sour cream it calls for. The only remotely along those lines that I have is vanilla lowfat yogurt.

He's all about the sugar, so substituting a different cake recipe might not be noticeable to him.

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  1. I say use the yogurt. It will be fine

    1. A few thoughts on low-fat yoghurt:

      - It will have a much higher moisture content than sour cream. As the only real source of liquid other than eggs, perhaps you'll need to reduce the quantity, so that the batter doesn't become too wet, or cook the cake for longer
      - It won't produce the same texture. Without the fat, the crumb will probably be lighter and certainly less moist
      - The pH of the mixture will need to be adjusted, because the yoghurt will almost certainly be less acidic than the sour cream. Perhaps omit the additional baking soda, which is presumably there to counter-act the acidity of the sour cream.

      That said, I'm not a baker, it is a bit speculative, and I'm sure it'll be tasty no matter you use.

      1. I substitute yogurt for sour cream often. I'd probably adjust the sugar a little but if he likes sugar, it might not be a problem. Too much sugar could cause it to be flatter.