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[quote=Anonymous][quote=Anonymous]I previously made this cake (http://www.myrecipes.com/m/recipe/plum-kuchen-50400000113763/) for Passover using almond meal in place of the flour.  It was pretty much a disaster, but I loved the flavors so much I saved the recipe to try it again sometime made with flour.  I tried it out on Thursday night, using whole milk instead of skim (all I had on hand), and it was definitely too dry.  I probably over baked it a bit, but it would have been too dry regardless.  I've since made it twice more trying to make it more moist.  The first time I replaced half of the whole milk with Canola oil (since my favorite, very light and moist cupcake recipe uses oil).  It tasted delicious, but the texture was less cake and more shortbread.  I probably over baked a bit again.  The second time (tonight) I replaced all of the milk with sour cream, added about 1 Tbs of Canola, and a few extra Tbs of sugar.  More moist than the first cake using milk, but I underbaked it by a bit, and I think if fully baked it might still be a bit too dry.  Flavor was great, though, and it was more cake-like than #2.  My husband declared this one the best of the three.

I'm willing to try making this cake one last time tomorrow, and then I need to pick one variation and go with it to take somewhere on Tuesday.  All of the variations have been more then edible (all have tasted good), but I'd love if someone could give me a suggestion to make this cake nice and moist (without it being too light to support the fruit).  The original recipe comes from Cooking Light, but I don't care at all about keeping it light/lower calorie/lower fat.

Any suggestions for adjustments to the recipe??[/quote]

Did you lightly spoon the flour into the measuring cups? If you didn't you might have used too much flour. That would create the dryness you are seeking to avoid[/quote]

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