Question about Sour Cream Pumpkin Cake by desertjean (see link)

[marilynfl]

I have an unopened container of Crema Mexicana Agria, which has sour cream noted below the title label. I was going to use it to make a flan, but Life intervened.

Can I use it for this cake or is Crema Agria too thin? One website described it as "pourable."

I'm hesitant to open and break the seal if I won't be using it immediately.

Thank you.

http://eat.at/swap/forum1/135766_Two_Thumbs_Up_for_this_recipe_Sour_Cream_Pumpkin_Cake

 

[desertjean]

I guess it depends on how thin it actually is.

The batter had the texture of a mousse, very light definitely not your pourable type cake batter. If Crema Mexicana Agria is what I'm familiar with here on the west coast, I'd say go for it.

 

[marilynfl]

Okey doke...will give it a try this weekend. Thanks, dj.

 

[dawnnys]

Yes, thanks for the recipe! I will be making it today and I have a feeling it will be going

into the tried and true bin. There's my 2-tone middle for a Bundt cake, that's it! That's it! See post 16523... that's what I was looking for - it puffs up nicely by the looks of it. Must be because the light batter doesn't weigh it down.

I love my new Bundt pan.