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

Since baking is a precise science, you'll want to be careful when substituting sour cream in your recipes. Find out which ...

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

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 ...

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 ...

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 ...

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.

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 ...

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.

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

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 ...