1cupsourdough starter discard, at room temperature, see Recipe Notes (8 oz, 227g)
1large egg, at room temperature
½cupsour cream, or plain yogurt (regular or Greek), at room temperature (4 oz, 113g)
¼cupvegetable oil, see Recipe Notes, (1¾ oz, 50g)
For the streusel topping
¼cupall-purpose flour, (1 oz, 30g)
1Tbspdark brown sugar, packed
4Tbspunsalted butter, cold (2 oz, 57g)
Preheat oven to 350°F and generously spray a standard loaf pan with baking spray, and line with parchment paper leaving a 2-inch overhang on the long sides.
Prepare the cake: In a large mixing bowl, whisk together flour, sugar, brown sugar, baking soda, salt, and spices. If necessary, mash any large lumps of brown sugar.
In a medium sized mixing bowl, combine the sourdough starter, egg, sour cream, oil, and vanilla. Mix together until everything is fully combined.
Add the wet ingredients to the dry ingredients and stir until just combined. Pour the batter into the prepared pan.
Prepare the streusel: Combine the flour, both sugars, cinnamon, and salt in a bowl and toss together with a fork. Cut the butter into ½-inch chunks, then toss them in the streusel ingredients.
Using a fork or your fingers, blend the butter into the dry ingredients until it is incorporated and the mixture forms clumps. Sprinkle on top of batter.
Bake the cake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan on a wire rack for about 15 minutes, then remove it from the pan using the parchment paper as a sling and allow it to cool completely.
Serve & enjoy!
You can substitute 4 oz of flour (a scant cup) and 4 oz warm water (1/2 cup, 118g) for the 1 cup of unfed sourdough starter. If desired, increase salt to 1 teaspoon.You can substitute applesauce for the canola oil for a lighter bread.This cake keeps well on the counter for several days, or you can wrap it in plastic wrap and freeze for longer term storage.This cake also makes a great gift and ships well!Alternative sizes
One large loaf in a standard loaf pan and two mini loaves using mini loaf pans. Bake the large loaf for 35 to 40 minutes and the mini loaves for 25 to 30 minutes
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Sourdough Spice Cake https://www.outlandercast.com/2018/10/sourdough-spice-cake-outlander.html October 9, 2018