Sourdough Spice Cake

This recipe is included in our Sourdough A to Z eBook and/or demonstrated on video in our Sourdough eCourse.
Pair it with our lovely cream cheese frosting or coconut cream frosting.

Course Dessert

Author Wardee Harmon

Combine active sourdough starter, flour, and milk in a medium-sized bowl.
Mix until flour is wet.
It will seem pretty dry, but make a mound of it and cover with a plate or cloth.
Let sour for 7 to 8 hours, or overnight.

When the souring time is over, turn on the oven to 350 degrees Fahrenheit.
Grease and flour (2) 8-inch square or round cake pans.
Then combine coconut oil, sugar and eggs in mixing bowl.
Beat until smooth.
Add spices and vanilla extract.
Mix well.
Retrieve the starter and flour mixture.
Cut it up into chunks with a wooden spoon and add to the mixing bowl in pieces.
Mix well.
Add the leavenings and salt.
Mix.
Transfer the cake batter evenly to the cake pans.
Spread out the batter.
Then tap the pans repeatedly on the counter to level the batter and remove any air pockets.
Put the pans in the pre-heated oven and bake for 20 to 25 minutes.
Cakes are done when an inserted toothpick comes out clean.
Transfer pans to a cooling rack and turn off the oven.
Let cool 1/2 hour.
While the cakes are cooling, make your choice of frosting.
I make a double batch of the cream cheese frosting if I want to layer the cakes.
Use a butter knife to loosen the sides and tip each cake upside down on a cooling rack.
Then let cool fully -- then transfer to a serving plate or platter.
Frost lightly or thickly, as you desire.
Also consider layering the cakes together.
Finally, serve and enjoy!
Store uneaten cake in the refrigerator.