Tuesday, January 31, 2012

Help! I Ran Out of Sour Cream!!

Thank goodness for the internet! A quick search on google brought me to About.com Homecooking, where I found these substitutions :)

  1. • For baking: 7/8 cup buttermilk or sour milk plus 3 tablespoons butter.
  2. • For baking: 1 cup yogurt plus 1 teaspoon baking soda.
  3. • For baking: 3/4 cup sour milk plus 1/3 cup butter.
  4. • For baking: 3/4 cup buttermilk plus 1/3 cup butter.
  5. • Cooked sauces: 1 cup yogurt plus 1 tablespoon flour plus 2 teaspoons water.
  6. • Cooked sauces: 1 cup evaporated milk plus 1 tablespoon vinegar or lemon juice. Let stand 5 minutes to thicken.
  7. • Dips: 1 cup yogurt (drain through a cheesecloth-lined sieve for 30 minutes in the refrigerator for a thicker texture).
  8. • Dips: 1 cup cottage cheese plus 1/4 cup yogurt or buttermilk, briefly whirled in a blender.
  9. • Dips: 6 ounces cream cheese plus 3 tablespoons milk, briefly whirled in a blender.
  10. • Lower fat: 1 cup low-fat cottage cheese plus 1 tablespoon lemon juice plus 2 tablespoons skim milk, whipped until smooth in a blender.
  11. • Lower fat: 1 can chilled evaporated milk whipped with 1 teaspoon lemon juice.
Unfortunately, I am also out of milk AND butter--typical me--so I am really going to improvise here. Back to baking!

It worked! I have to be honest, I only used 1/4 cup of the evaporated milk/vinegar mixture, but wow it really seemed to give just the right amount of "sour" plus a nice thick cream. The recipe I made was Chocolate Chip Coffee Cake from Two Peas and Their Pod It came out DELICIOUSly light and fluffy yet rich at the same time.


2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup butter, at room temperature
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 cup chocolate chips

Cinnamon Sugar Topping/Filling:
1/4 cup granulated sugar
3 tablespoons brown sugar
1 1/2 teaspoons cinnamon


1. Preheat the oven to 350°. Grease an 8-inch square baking pan and set aside.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set dry ingredients aside.

3. Using an electric mixer, cream together the butter and 1 cup sugar until fluffy, about 5 minutes. Add in the eggs, one at a time, beat until smooth. Beat in the sour cream and vanilla extract. Mix until well combined.

4. Slowly add in the dry ingredients. Mix until just combined. In a small bowl, make the cinnamon sugar topping/filling. Stir together sugar, brown sugar, and cinnamon. Pour half the batter into the prepared cake pan and sprinkle with half the cinnamon-sugar and half the chocolate chips. Spoon the remaining batter over the filling, spreading gently. Sprinkle with the remaining cinnamon-sugar and chocolate chips.

5. Bake until golden and a toothpick inserted in the center comes out clean, about 40 minutes. Cool to room temperature and serve.

**One mistake I made was using an 11 x 8 brownie pan-it overflowed! I'd recommend using a 9 x 9 minimum size pan just to be safe. This was a terrific recipe with great instructions and, if you go to their website, wonderful step by step photos.

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