So by now, you’ve had a few weeks to get your sourdough starter up and bubblin’. Right? Right, people? You read my post, ordered your sourdough starter, added some warm water, and fed it some whole wheat flour. Every day. Right? I thought so.
Because you have a nice, healthy establish sourdough starter. AND because you know the benefits of sourdough vs. yeasted bread, as noted here, I thought you would find this recipe enchanting.
I’m not sure if “enchanting” was the right word choice there; however, onward we go.
Sourdough Spice Cake. From Gnowfglins.
Don’t let the name fool ya. This cake is not sour. It’s delicious. Enchanting even.
You will need:
– 1 cup sourdough starter
– 2 cups whole wheat flour
– 3/4 cup milk
– 1 cup softened coconut oil or butter
– 3 eggs
– 1 cup sugar, honey, rapadura, or alternative
– 1 tsp. cinnamon
– 3/4 tsp. ground cloves
– 1/2 tsp allspice
– 1 tsp. vanilla extract
– 3/4 tsp. baking powder
– 3/4 tsp. baking soda
– 1/2 tsp. salt
*Note: I think the cake can use a wee-more spice than I have noted. Feel free to jazz it up with an extra dash, at your pleasure.
Step One: Mix the sourdough starter, flour, and milk together in a bowl. Cover and let it sour 7-8 hours (or overnight). The less amount of time you let it sit, the less “sour” it will be.
Step Two: Once the souring time is over, preheat the oven to 350.
Step Three: Combine the oil (or butter), eggs, and sugar together in a mixing bowl. Beat until nice and smooth. Then add your spices and the vanilla extract. Stir until combined.
Step Four: Combine the sugar mixture with the flour mixture, gently fold together until just combined.
Step Five: Add the baking soda, baking powder, and salt. Again, fold together until just combined.
Step Six: Pour the mixture into a greased and floured cake pan of your liking. I’ve used all different shapes and sizes and they all turn out fine.
Step Seven: Bake for roughly 25 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Step Eight: Okay, here is my favorite part. I’ve experimented with a few different icings on this cake; some good, some not so good. But I’ve found my favorite. When I got lazy after making this cake, I decided to skip the frosting entirely. Instead, I drizzled honey over the warm cake and added a few teaspoons of crushed walnuts.
I’m really beginning to question my word choices today.
Point being, top this cake with whatever you like. Fresh whipped cream would be good. So would a nice buttercream frosting. Or roasted nuts and honey. Whatever it is your little heart desires.
I beg and plead with you to jump on the sourdough bandwagon. It’s delicious, nutritious, and downright fictitious.
I realize that “fictitious” is not an accurate description of this cake.
But it’s the only word I could think of that rhymed.
Someone is going to have to start writing my posts for me.
For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.
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