I baked up a Sourdough Ginger cake in a bundt pan to take to a get together. This recipe is a variation on my Sourdough Gingerbread cake. Baking it in a bundt pan had the effect of making the cake more dense. .
That is somewhat to be expected with a cake baked in a bundt pan. The thickness of the batter would make it harder to raise up than a flat cake. However, my kids always fight over the dense parts of my standard Sourdough Gingerbread cake. The standard cake always sinks a little in the middle, creating a dense part in the middle, much sought after and fought over.
Another variation that you can use to change the intensity of the flavor is to use Blackstrap Molasses instead of the regular molasses. I used the Blackstrap Molasses and it made for a very rich dark intensely flavored Ginger cake. I topped off the cake with whipped cream to balance out the intensity and topped with blueberries for aesthetic appeal and flavor interest.
So here you go, have fun!
Sourdough Ginger Cake with Blueberries ‘n Cream
In mixing bowl number 1 add:
- Brown Sugar (use dark brown for more flavor intensity) -7.7 oz
- Molasses (Blackstrap or regular)- 11.4 oz
- Soft real butter -8 oz (two cubes of butter)
- 2 large eggs
- Sourdough starter @ 100% hydration – 9 oz
- All Purpose flour – 8 oz
- Ground ginger – 1 Tablespoon
- Cinnamon -2 teaspoons
- Baking Powder – 3 teaspoons
Will be sending this post to Yeastspotting.