of the lightness and lift from the oil while still giving you the richer flavor and tender crumb from the sour cream. This is usually how I approach recipe tweaks now that my weekday baking has become more practical than experimental. I still want something delicious, but I also want the safest route when I’m bringing dessert somewhere important.
- A few practical tips if you want to try it
First, bring the sour cream and eggs closer to room temperature if you have time. I let my eggs sit out
