I used light sour cream and light cream cheese. Also used half whole wheat flour and half white in the dough part of the recipe. Doubled the topping which I would recommend as it was the perfect amount of topping. We liked this a lot better after it sat in the fridge for a bit. I didn't have much trouble spreading the dough as others mentioned. It spread fine in the dish and for the top layer I rolled between 2 pieces of wax paper and placed it over the top of the filling. It didn't make it to all the corners but it didn't effect the end result. Will likely make again but would use all white flour as the cake part ended up being pretty dense. It did bake up fluffier than I would have thought based on how thin it was in the pan. Overall, we thought it was good but not outstanding. Would be good if you were looking for something to make the day before.
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I used light sour cream and light cream cheese. Also used half whole wheat flour and half...