This article highlights the use of yogurt as a substitute for sour cream in baking, specifically in coffee cakes. Both ingredients lend moisture and flavor to baked goods, but yogurt may provide a slightly tangier taste due to its acidity. While sour cream offers a richer texture due to higher fat content, Greek yogurt can match its viscosity and increase protein levels. The article suggests using a 1:1 substitute ratio and even flavored yogurts like vanilla to enhance cake recipes like blueberry-lavender coffee cake.
Sour cream and yogurt, both fermented dairy products, can be substitutes in baking. Yogurt offers similar leavening capabilities with a tangy note, enhancing cake flavor.
When using yogurt instead of sour cream, expect a slightly less rich mouthfeel due to yogurt's lower fat content, but the tanginess can balance sweetness.
Collection
[
|
...
]