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Nonfat Sour Cream Cake Bread
July 10, 2011

I used full fat ingredients and regular brown sugar. I baked mine a little too long (25 minutes, but I'm going to guess my oven bakes a little hot) so it more brown and has a crust unlike the one in the photo of the recipe. It's still good, but better fresh from the oven or re-heated with butter/margarine. I think the recipe is called a 'cake' bread as the method of bringing together the ingredients (notably the ingredients in different amounts with others could be used to make a cake) and the fact that it is baked in bundt add to the 'cake' factor. This takes some time to rise, though mine didn't rise much the second time (guess I didn't wait long enough) but it also doesn't bake up into the whole pan, FYI. Had egg whites and sour cream to use, wasn't disappointed.

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