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.
Looks fantastic!
P.S.Teresa, now i’m absolutely sure that you are discriminating people that don’t live in US – first in chocolate cake recipe now here you are not mentioning metric measurements
(Going to online converting tools …)
No, I usually put metric, I have been so busy that I am getting lazy… if that makes any sense at all…… convert it for me and I will add it to the recipe???
Brown Sugar (use dark brown for more flavor intensity) – 218g.
Molasses (Blackstrap or regular)- 323g.
Soft real butter -227g. (two cubes of butter)
Sourdough starter @ 100% hydration – 255g.
All Purpose flour – 227g.
Hot water (about 47-48C) – 100g.
Bake at 177C for about 45 minutes…
Teresa please mind that i converted F to C also!
What do you mean by “real butter”?
P.S. I really hope that your new book will have all the metric measurements in their places
Ah, thanks Kollin! All of my recipes in my book have standard and metric and some have volume (dinosaur) measurements as well.
Oh, and real butter means don’t substitute with margarine, use the real thing!
I know that “Discovering sourdough” has metric, i have it. I’m only concerned about the new book
Margarine?… eeewww
No, don’t worry, I won’t be lazy when it comes to the new book
and yea, I agree with your ewwwwww, margarine shouldn’t be classified as food but maybe axle grease.
That looks like dense, moist deliciousness on a plate right there! I have finally found a recipe worthy of reanimating “Herman” for! “Herman…get your desicated self into that crock and start eating again…there be cake!”…