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Sugar Reduction?

post #1 of 5
9/26/09 at 10:21am
Thread Starter 
I'm baking a blueberry-sour cream coffee cake.
The recipe calls for
1 C of butter
2 C sugar
2 eggs
1C sour cream
vanilla
2 C flour
1 tsp baking powder
salt
berries
It has a filling that consists of brown sugar, cinnamon, & nuts

I'm tempted to try it with 1 C sugar. How much can I reduce the 2 C sugar without ruining the baking process?
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post #2 of 5
9/26/09 at 10:50am
If you cut the sugar by 1/2 a cup, and took a couple or three tablespoons less sour cream, you'd probably get a similarly textured, but less cloyingly sweet cake.

BDL
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post #3 of 5
9/26/09 at 10:50am
I don't know :( but I put a copy of this in the Baking and Pastries discussion as well, 'cause maybe someone there knows. :D
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post #4 of 5
9/26/09 at 11:02am
Thread Starter 
Many thanks! I'll try BDLs, but will be curious for other ideas.
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post #5 of 5
9/26/09 at 11:32am
The amount of sugar you are deleting will probably not change the structure of the cake. It may affect the color a bit as it is the sugar that carmelizes. The cake may be fully cooked but paler in color. As BDL says delete a bit of sour cream as the tartness could take over the flavor of cake
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