.JPG)
This is my favorite of all my sourdough cakes. It is exceptionally moist and tasty. Delicious with and without frosting. Because it is a basic cake, it pairs well with any kind of frosting. If you have a true cast iron bundt pan, this is the recipe to use. Enjoy!
In a large bowl, mix:
1 cup starter
1/2 cup oil
1-3/4 milk or ricemilk
2 tsp vanilla
In a 4-cup measuring cup, mix:
2 cups flour
1-1/2 cups sugar
2 tsp cornstarch
2 tsp baking soda
2 tsp baking powder
Pour dry mixture into the wet mixture and mix well using an electric beater. Pour into a greased and floured 9x13 glass dish. Bake at 350 degrees for 25-30 minutes.
To make Sourdough Vanilla Cake:
Add one packet of Vanilla Sugar to the dry ingredients.
OR
Replace 2 tsp vanilla with 1 tbsp of pure vanilla (not artificially flavored)
OR
Slice open one vanilla bean, and place in a saucepan with the 2 cups milk. Bring to just under a boil, then let sit until room temperature. Scrape the insides of the bean into the milk. (Place used bean into a cup of sugar to have vanilla sugar for your next cake!)
In a large bowl, mix:
1 cup starter
1/2 cup oil
1-3/4 milk or ricemilk
2 tsp vanilla
In a 4-cup measuring cup, mix:
2 cups flour
1-1/2 cups sugar
2 tsp cornstarch
2 tsp baking soda
2 tsp baking powder
Pour dry mixture into the wet mixture and mix well using an electric beater. Pour into a greased and floured 9x13 glass dish. Bake at 350 degrees for 25-30 minutes.
To make Sourdough Vanilla Cake:
Add one packet of Vanilla Sugar to the dry ingredients.
OR
Replace 2 tsp vanilla with 1 tbsp of pure vanilla (not artificially flavored)
OR
Slice open one vanilla bean, and place in a saucepan with the 2 cups milk. Bring to just under a boil, then let sit until room temperature. Scrape the insides of the bean into the milk. (Place used bean into a cup of sugar to have vanilla sugar for your next cake!)
8 comments:
Hello,
How can I subscribe to your news letter and receive your receipt ?
Thanks
Maria
Having my sister over this weekend and very much anticipating whipping up this treat! I think I will top it with raspberry preserves.
Would you recommend this for a layered birthday cake? With buttercream frosting?
How much milk? 1-3/4 what? It doesn't say... I assume either teaspoons or tablespoons? Not sure! Thanks.. :)
I also need to know how much milk to add. Thanks.
Obviously it's cups.
Had anyone made this? How was it? I’m afraid with no eggs
Love this recipe, but my cake comes out of the oven with a crater in it, which gets bigger as it cools. I am guessing it is the altitude. Could you please advise the altitude that you live at? Thank you.
Post a Comment