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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!)
7 comments:
Hello,
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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
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