Tried this out this week after seeing the White On Rice post featured on Tastespotting. The recipe’s here – it is exquisite. Try it. I used buttermilk instead of sour cream, and an 8 inch pan with a parchment collar (I wanted it taller), and went chiffon-style on the batter. But this is truly one of the best cakes I have ever had. Office mates LOVED it!
Had to make one for work and one for home, or I’d never hear the end of it.
One of the ladies at work made her own Sunday for a family breakfast, and it was huge hit there, too. YUM!!