Serve warm for an extra comforting breakfast or brunch option.
Store any leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week.
To freeze, wrap the cake tightly in plastic wrap or foil and store in the freezer for up to 3 months. Thaw at room temperature before serving.
Variations:
Fruit Add-ins: Add fresh berries, such as blueberries or raspberries, to the batter for a fruity twist.
Nuts: Fold in chopped nuts like almonds or walnuts for some added crunch.
Spices: For a warm, spiced flavor, consider adding cinnamon or nutmeg to the dry ingredients.
Glaze: Drizzle a simple glaze (powdered sugar, milk, and vanilla) over the cake once it’s cooled for a bit of extra sweetness.
FAQ:
Can I use a different type of flour?
Yes, you can substitute the all-purpose flour with gluten-free flour, but the texture may vary slightly.
Can I use plain yogurt instead of sour cream?
Absolutely! Plain yogurt will work as a substitute for sour cream.
Can I make this cake ahead of time?
Yes, you can prepare the cake the night before and store it in an airtight container. It’ll be just as soft the next morning.
How can I make this cake dairy-free?
You can replace the butter with dairy-free margarine or coconut oil and use a plant-based milk like almond or oat milk.
4o mini
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