One Bowl Sourdough Jam Cake Recipe
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 sourdough cake recipe, 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 equally great about a cake that takes literally 5 minutes, a bowl and a spoon to make.
Rustic and simple, but so delicious!
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| 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 jam 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!
Obsessed with Sourdough? Fuel your obsession with these:
One Bowl Sourdough Jam Cake Recipe
Ingredients
Sourdough Jam Cake
- 2 sticks of butter room temperature
- ¾ cup brown sugar
- 3 eggs
- 1 cup starter
- 1 tsp cinnamon
- ¼ tsp ginger
- ½ tsp salt
- 1 ½ tsp baking soda
- 1 ¾ cup flour
- 1 ½ cups jam/preserves of your choice
- optional: 1/2 cups chopped nuts of your choice
glaze:
- 1 cup powdered sugar
- ½ tsp vanilla
- 4 tsp milk
Instructions
- 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!
Nutrition
Hej Jenni. I like your recipes very much, I would love to try to bake this lovely cake. I come from Poland and in Poland we use of course quite different measures 🙂 I understand that by 1 cup you mean ca. 200 ml. But I have a problem with a stick of butter. Is it ca. 100 gram? Or else? Greetings from Poland
Hello! I really want to make this cake. For me most sour douh discard preparations turn out delicious. Like you say a je ne sais quoi. Is your sour dough a 100% hydration one, equal parts flour and water by weight? So that I get the balance of flour and liquid correct in the cake. Thanks so much!
Looks awesome! Does the starter need to be fed first or can you use it straight out of the fridge?
Hi Carissa! It can be either! I normally use an unfed starter.
This looks and sounds absolutely amazing!
What a lovely looking cake. I love that it's made with sourdough, too.
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 🙂
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!!
Thanks Monica! 🙂
meravigliosa! mi piacciono le spezie che hai inserito. a presto mony