Rosemary, sugar reduction tends to affect both texture and taste in most baked goods, including when the sugar you reduce is liquid (e.g., honey). But "affect" doesn't mean "make inedible." I propose that lower-sugar cakes can taste even better than their full-sugar counterparts, simply because you can taste more of the ingredients (like butter, or vanilla). That's a good question, can you add stevia or another sweetener to increase sweetness without affecting texture; it sounds like it would work, though I haven't tested it. We hope to test baking with alternative sugars sometime in the future. PJH

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