One Bowl Sourdough Jam Cake Recipe
This jam cake is a great sourdough recipe to use your sourdough starter. A one bowl cake recipe that uses your unfed sourdough discard, this sourdough jam cake is moist, flavorful, and so easy!
Servings: 12 Servings
Calories: 334kcal
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
Serving: 1g | Calories: 334kcal | Carbohydrates: 36g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 413mg | Fiber: 1g | Sugar: 20g
