I’ve used this recipe for about 15 years, and like it a lot but the cake tends to be dry and very dense, and it usually takes twice as long to bake (the inside was still batter after 45 minutes) the flavor is great, and many other recipes are almost exactly the same, so in order to make a less dry, less crumbly, dense cake I tried tweaking the recipe…I think I finally got it after trying cake flour (didn’t work for this cake), more butter (nope), extra water (no). I cut the flour to 2 3/4 cups, added 1/3 cup of sour cream, a teaspoon of vanilla, and upped the oven temperature to 350° and the cake baked in exactly 45 minutes, came out nice and bouncy, and is much more moisture, less dense and crumbly.