Question for anyone who has made the EVOO/yogurt cake

arriba

Well-known member
from Dorie G. I have everything except yogurt(of COURSE)and don't want to make a special trip back to the store. I have full fat sour cream--would that give comparable results?

 
arriba, I think yes...in fact, I think the texture would be less "holey"

--a key difference I notice when subbing yogurt for sour cream.

For this recipe, I feel the flavor of the olive oil would be a discriminator. I've had some EVOOs with such a "heavy" over-tone that it could overwhelm the other ingredients.

Good luck! Let us know how it turns out.

 
It is cooling now! I used...

...full fat sour cream and olive oil. I did not mix in the order she described as I was concerned about overworking the batter when adding flour. I wondered why she added oil at the very end after flour? I did not do that--I mixed wet ingredients with sugar then gently mixed flour in. I will know soon if I messed it up! It needed longer to bake in my oven than indicated in recipe.

 
Yep, it's good!...

..Tender crumb and texture not "holey". I like it better than the Rum Drenched Vanilla pound cake also from her book which found to be coarse textured with a rough crumb. I posted my results on eGullet and was glad someone posted that they had had the same results.

I know that I should have not cut it while warm, but who can wait? Dorie says it is better the next day so I will compare today's enjoyment with tomorrow's!

 
I suffered this am--cake for breakfast!

No bad deal! I know some like a cake better the next day, but I still like it warm and soft. The cake was good at room temp but heavenly toasted and microwaved briefly--separately, not to the same slice of cake! I love the crust when toasted. What a grand way to start the day!

 
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