My mother-in-law gave me this recipe years ago, the ingredients hastily scribbled on a scrap of paper. The cake is a snap to make, especially if you measure out the dry ingredients ahead of time. Annette’s original recipe called for ½ cup of whole milk. Acting on a hunch one day, I tried substituting sour cream for the milk. The result is even moister and more tender than the original. The flavor of the cake improves noticeably after 24 hours or so, if you can wait that long.