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I made this cake first time more than 3 years ago when I first got the sourdough starter. I took it to work and everyone loved it there. But I haven't had a chance to make it again until now. I saw the recipe in the King Arthur Catalog and it reminded me of the moist and delicious cake that I made years ago. Sourdough starter makes this cake very moist and there are no tell-tale signs of sourness or the addition of sourdough starter anywhere. I halved the original recipe and made 1 8" round cake. Then frosted the...


Servings

1-8 round

Total time

65 minutes

Cuisines

American

Courses

Dessert


Ingredients

  • ½ cup Sourdough (Starter)
  • 1 cup sugar
  • ¾ cup vegetable oil
  • 2 eggs (Large)
  • ½ cup pineapple (Crushed , drained)
  • 1 cup carrot (grated)
  • ¼ cup walnuts (, chopped)
  • ¼ cup Coconut (Shredded)
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • ¼ cup Wholewheat Pastry Flour ((or use 1¼cup APF))
  • 1 tsp cinnamon (Ground)
  • ¼ tsp salt
  • ½ tsp baking soda
  • 2 tbsps unsalted butter (- softened)
  • 4 oz cream cheese (. (half of a 8oz. block))
  • 1 cups sugar (Confectioners)
  • ½ tsp vanilla extract
  • milk (- as needed)
  • nuts (Chopped - as needed, for garnish)


Method

  1. Make the Cake: Preheat the oven to 350. Lightly grease a 8" round pan that is at least 2" deep.
  2. In a mixing bowl, combine oil and sugar. Stir in sourdough starter. Mix in eggs, one at a time, mixing well after each addition. Fold in pineapple, carrots, walnuts, coconut and vanilla extract.
  3. In a separate bowl, combine flour, ground cinnamon, salt and baking soda. Add the dry ingredients to wet ingredients, stirring until the ingredients are just combined.
  4. Spoon the batter into the prepared pan. Bake for 30~35 minutes or until a cake tester inserted into the center of the cake comes out clean.
  5. Remove cake from the oven and cool completely on a wire rack before frosting.
  6. Make the Cream Cheese Frosting: Beat butter, cream cheese and vanilla extract until light and fluffy. Add the confectioner's sugar gradually until well combined. Add milk, if needed, to get to spreadable consistency.
  7. Frost the cake and sprinkle the chopped nuts.
  8. View the recipe instructions at Cook's Hideout

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