Replacing the oil in your recipe with another ingredient, such as sour cream, will change the final texture. Baked goods such as cakes and cookies become more cake-like rather than crispy. This is desirable when preparing light and airy desserts such as cakes and quick breads. Yogurt and sour cream are interchangeable in recipes, according to Chow.com and North Dakota State University’s Agricultural Extension. Since yogurt can replace the oil in baked recipes, so can sour cream.
Things You'll Need
Replace each cup of oil in your baked good recipe with 1 cup of sour cream.
Add the sour cream when the recipe instructs you to add the oil.
Add 1/2 tsp. of baking soda to the dry ingredients for each cup of sour cream you use to replace oil.
Continue to mix and bake the recipe as directed.
References and ResourcesCD Kitchen: Lowering the Fat - Oil in Baking
Chow: Ingredient Substitutions
North Dakota State Univesity Agricultural Extension: Ingredient Substitutions
"Cookwise"; Shirley O'Corriher; 1997