I say yes. Typically you can exchange one for the other in recipes.
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I have made bundt cakes before using sour milk and have not had a problem with the substitution...I say go for it.
I've made this recipe twice - both times with buttermilk. Came out great. (Really delicious cake, btw.)
I've made it with buttermilk, too. Really great cake. In case you didn't believe everyone else. :)
Let us know if you've seen this question before (if so, where) or if it contains any inappropriate content:
I say yes. Typically you can exchange one for the other in recipes.
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I have made bundt cakes before using sour milk and have not had a problem with the substitution...I say go for it.
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I've made this recipe twice - both times with buttermilk. Came out great. (Really delicious cake, btw.)
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I've made it with buttermilk, too. Really great cake. In case you didn't believe everyone else. :)
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