Can any creaming method recipe be switched to the “reverse” creaming method?

Indeed yes (to answer a great many more questions that came my way this weekend). The general rule of thumb, as I wrote before, is to combine all the dry ingredients plus the sugar at the outset, add the softened fat, then about 50-75% of the liquid, whatever it takes to make a smooth batter. Combine the rest of the liquid with the eggs, and add it in three installments.

Is the “two-stage” or “reverse” creaming method good for everything? Definitely not. I’d stick to the traditional creaming method for things like cookies. One reader wrote in and said he tried the reverse method on banana bread with excellent results. My advice: experiment with it.