This sour cream almond cake is absolutely delicious! It's flavorful, moist, and tender—you'd never know it's made with a mix!

Sour cream-This gives the pound cake incredible moisture and an ever so slight tang. Heavy whipping cream -Helps create a ...

It’s super impressive and surprisingly simple to make. Don’t be intimidated ... Sour cream: The fat and acidity from sour cream tenderize the cake. Hot brewed coffee: The bitter coffee ...

Sour cream keeps the cake moist and tender, but also adds a touch of tang. A generous amount of streusel gets piled over the batter before baking. To make it, start by warming the butter until it ...

Packaged cornbread mix is a great way to save time when you need to get hot bread on the table. Use these extra ingredients ...

Sour cream is a superstar ingredient in this cake. With its thick texture and high fat content, it provides richness, moisture, and tang to yield a tender cake with a fine crumb — an ideal ...

Stir with a rubber spatula in quick, small circles in center of bowl to make a smooth emulsion ... and freeze at least 6 hours. Remove ice cream cake from freezer. Briefly run warm water over ...

It's sometimes used in baking - mixing sour cream with cream of tartar results in a very light, airy sponge cake. It also adds a desirable sourness to cheesecakes and chocolate brownies.

The sour cream icing is a favourite and glazes the cake beautifully – the perfect contrast to the tart apricot. In a small bowl, combine the dried apricots and bicarbonate of soda. Cover with ...

Fold in whipped cream just until mixture is combined and no dark or white streaks remain. Cover and chill at least 8 hours or up to 24 hours. Make the cake layers Preheat oven to 350°F.