This cake comes from Cooking Light Magazine - I first made it in 2002, and it has been a massively repeated recipe ever since. I updated the recipe by increasing the quantity, as the original was very thin. I have always loved the cake, but found it too dense, and added more baking soda, and sour cream to the base recipe, which helped balance the acidity and lift the batter. The original called for fat free buttermilk, and I prefer low-fat, and use full fat cream cheese instead of their recommended light cream cheese. It is unbelievably good as a leftover for breakfast...