Very tasty! I had leftover light sour cream and this was a great way to use it up. For the batter, I had to make changes for what I had on hand. I used two tablespoons butter, 3 tablespoons unsweetened applesauce, and 3 tablespoons coconut oil. I recommend this combination to get to the 1/2 cup butter if you want a lighter tasting, healthier cake (the cake is still dense enough that after baked, there are only hints of coconut, and barely any of apple). I had about 1/4 cup sour cream, so I subbed Greek nonfat yogurt plus one teaspoon of baking soda for the rest. I used brown sugar for the batter, 1/2 brown sugar 1/2 white sugar for the topping, and 1 cup whole wheat and 1 cup white flour. I used pecans (I didn't have walnuts) and added one cup of large red seedless organic raisins. I baked it in a bundt pan for 45 minutes. The house smelled heavenly when it was baking. With these substitutions, this is a light version and much less dense than a typical sour cream bread or coffee cake.
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Very tasty! I had leftover light sour cream and this was a great way to use it up. For the...