Yesterday I had a try-out for a new recipe I wanted to make. Vanilla cognac cake. I found the recipe on the internet. It was a bit of a desaster….
So I checked the recipe for amounts Rose would have chosen and found out the base of the cake was exactly the same as Rose’s Sour Cream Butter Cake in the CB. The internetrecipe said to heat it to 300 F.. wich I did.. so no wonder it was not fully done. I’ll correct that for Rose’s instructions for 350.
But the other thing was that the recipe added 1/4 cup of cognac to the recipe, leaving everything else the same. As if it wouln’t change the structure by adding such amount of liquid. That might be another reason the cake was very dense.
Does anybody have any advice how to add cognac to the batter and still have a light crumb if I wanted to use the sour cream butter cake recipe? If I leave out some of the sour cream the acidity and fat content woudn’t be the same….Or should I take the all-accasion downy yellow butter cake and sub milk for cognac?
I really would like to make this combination, because, whow.. the batter tasted sooo good.