-
1
Combine dry ingredients.
-
2
Combine sour cream or yogurt and milk.
-
3
In a mixer on high, cream butter and sugar until light and fluffy. Reduce speed to medium and beat in vanilla. Beat in eggs one at a time, scraping sides and bottom of bowl with a rubber spatula to make sure it's completely mixed together.
-
4
Reduce speed to low. Add 1/3 of the flour mixture. Add half of the sour cream mixture. When incorporated, add 1/2 of the remaining flour mixture. When mostly mixed in, add the rest of the sour cream mixture. When mostly mixed in, add remaining flour mixture. Scrape sides and bottom with a rubber spatula to make sure everything is mixed together.
-
5
Spray pan with nonstick spray. If using 1/3 cup size pan, put a tablespoon of batter in the bottom of each cake hole. If filling with liquid ingredients like jam, spread in 1 tablespoon and then top with batter; if using dry ingredients like chips, use 2 tablespoons and then top with batter.
-
6
Bake for 15 minutes or until a pick comes out with no batter on it. Cool 5 minutes in pan and then transfer to a rack to cool completely.
-
7
Drizzle with glaze if desired or sprinkle with sugar. Or, if desired, sprinkle cakes with powdered sugar, cinnamon sugar, cocoa or drizzle with caramel, chocolate, powdered sugar glaze, etc.
