Hi Teresa. I actually have only had 1/2 cup of sour cream before and used buttermilk to replace some if it myself. However, I would recommend using 1/2 cup sour cream and 1/3 cup buttermilk, adding 1 to 2 more tablespoons of buttermilk at a time if needed. That will keep the consistency of the cake the same.

Hi Lida! You can find all the detailed instructinos in the recipe card. This cake bakes at 350 degrees F. Enjoy!!!

hi, what’s the temperature of the oven to cook the cake and I can’t seem to find it

Thanks for sharing, Laurie!

Hi Luci! To make this in a bundt pan, the ratios would be different, as a standard Bundt cake typically yields slightly more than a 9x13 pan I can not give you accurate timing either unless I tested this myself. I would start by doubling the recipe and baking at 350 degrees for 45-50 minutes in a well-greased bundt pan.

Thank you for sharing your modifications and review, Josi! I am so happy to hear you enjoyed this!

Glad to hear you enjoyed it, Patricia!

You are so welcome!

Thank you!

So happy you enjoyed!

Wonderful! I love hearing you (and your friends) enjoyed!

Hi Carole! I have honestly not tried preparing this cake and refrigerating it before baking. If you do that, I would recommend letting the cake come to room temperature while the oven is preheating and adding the streusel right before baking it.

Hi Beverly! To make this in a bundt pan, the ratios would be different, as a standard Bundt cake typically yields slightly more than a 9x13 pan I can not give you accurate timing either unless I tested this myself. I would start by doubling the recipe and baking at 350 degrees for 45-50 minutes in a well-greased bundt pan.