This recipe is a no-brainer with a lot of flexibility. I've used it several times, adding this or that extra fruit (like plums--whatever's in season), adding a little pumpkin, substituting tofu for the egg (as a binding ingredient), yogurt for the sour cream, apple sauce for part of the shortening, oil for shortening etc. My co-workers like it. I just need to be sure to adjust the sugar accordingly, too. Make the recipe right the first time, and then you'll have a pretty good idea about what the batter's thickness is supposed to be. The next time, you can tweak this and that and add more flour if the batter is too thin.
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