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This is a marvelous recipe that makes delicious cake. I made 8 small Christmas cakes and was very pleased with them. Expect a very thick batter that you will have to spoon into your pan instead of pouring. No special care is needed in the mixing process. I used fat free sour cream and there was no problem with that at all. Checking them at 30 mins I found them fully baked and they fell easily from the cups at the 10 min mark. I think that a light cinnamon glaze would not be amiss on this. Due to the cups I used I placed all of the filling on the inside because I wasn't sure how tall (or flat) the top would be. Try it, You'll like it!

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Annacia November 28, 2007
Sour Cream Cake