Sourdough Jam Cake

I don’t really know what happened. One minute I was unloading the dishwasher, and the next I was making a cake.

I’ve been wanting to try another cake with my sourdough starter, and I also wanted to see if I could incorporate a jar of homemade preserves I had on hand, to make it kind of fruity (the preserves were made with tart cherries and white peaches, so yummy!). I also made this with my one bowl – just dump it in technique, and finished it off with a wooden spoon. I mean, sure, fancy cakes that require 18 bowls and 5 hours to make are awesome, but there is something even better about a cake that takes literally 5 minutes, a bowl and a spoon to make. Rustic and simple, but so delicious!

Bah! I put the lid on my cake stand overnight and my glaze bubbled.
I hate when that happens, don’t you?

I love love love the way this cake turned out! It is so moist and tender, with just the perfect amount of sweetness, and the jammy bits of fruit inside are awesome. Its also highly adaptable, you could really use any kind of jam or preserves you wanted, or even a pie filling (I would stay away from overly syrupy premade ones, though). I hope you try this cake out and enjoy it! Let me know what you think!

Sourdough Jam Cake (by The Gingered Whisk)

2 sticks of butter, room temperature
3/4 cup brown sugar
3 eggs
1 cup starter
1 tsp cinnamon
1/4 tsp ginger
1/2 tsp salt
1 1/2 tsp baking soda
1 3/4 cup flour
1 1/2 cups jam/preserves of your choice

optional: 1/2 cups chopped nuts of your choice

1 cup powdered sugar
1/2 tsp vanilla
4 tsp milk

Preheat your oven to 350F.
Using a wooden spoon, mix together the butter and sugar until well combined.
Add in the eggs and mix until well combined.
Pour/spoon your starter on top.
Sprinkle the cinnamon, ginger salt and baking soda over the top.
Sift (or sprinkle) your flour over the top, and then finally top with your jam.
Using a rubber spatular or a wooden spoon, slowly start to fold all of your ingredients together, working from the bottom of the bowl to the top. You don’t want to over mix things, but you want to make sure it is all incorporated in together.
Pour into a grease bundt cake pan and spread the batter evenly across the top.
Bake for 40-50 minutes or until a toothpick inserted into the middle comes out clean.
Allow to cool for 30 minutes or so in the pan, and then invert onto a cake plate to cool the rest of the way.
When completely cool, mix together the ingredients for the glaze, adding more milk if needed until you get the consistency you want.
Pour the glaze over the cake and enjoy!

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  • Reply
    June 6, 2012 at 5:54 PM

    meravigliosa! mi piacciono le spezie che hai inserito. a presto mony

  • Reply
    June 6, 2012 at 6:10 PM

    Thanks Monica! 🙂

  • Reply
    vanessalillian [Ness@theteensytinyinsignificantdetails]
    June 7, 2012 at 5:22 AM

    I have to say I'm intrigued by what a sourdough cake might actually taste like. This one does look good, though. I also have to get myself a bundt tin, because the cakes always look so pretty 🙂

    • Reply
      June 8, 2012 at 4:35 PM

      The sourdough only lent a slight "something" to the cake without being overpoweringly tangy. It complimented the slight sweetness very well! And yes, bundt pans are fun – and easy!!

  • Reply
    Amy (Savory Moments)
    June 8, 2012 at 11:02 AM

    What a lovely looking cake. I love that it's made with sourdough, too.

  • Reply
    Megan @ Cooking Whims
    June 11, 2012 at 2:29 AM

    This looks and sounds absolutely amazing!

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