A coffee cake recipe calls for using sour cream and baking soda. I understand that acid + baking soda is a leavening agent and you can use them as a substitute for baking powder. But I only have baking powder.
If I use baking powder instead, will the taste of the coffee cake be majorly affected? It won't have the sourness of the cream anymore, but how important is that in a coffee cake?
Can I add something else along with the baking powder so I can get something close to the intended original taste?