Friendship Cake - Sourdough Starter
A moist, sweet sourdough cake with cinnamon and vanilla flavors, perfect for sharing at gatherings or as a comforting treat with coffee or tea.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Melt butter and set aside.
- In a mixing bowl, combine flour, sugar, baking powder, baking soda, vanilla, cinnamon, and salt.
- Add milk, eggs, and melted butter to the dry ingredients and mix until well blended.
- Pour batter into a greased baking pan.
- Bake at 350°F (175°C) for 1 hour.
- Allow cake to cool completely before turning out of the pan.
Tips & Substitutions
To make this Friendship Cake even more delightful, consider adding nuts or dried fruits like raisins or cranberries to the batter. If you want to reduce sugar, substitute it with applesauce or a sugar alternative. Ensure your ingredients are at room temperature for better mixing. A touch of nutmeg can also enhance the spice profile for a cozy flavor.
Serving Suggestions
This Friendship Cake pairs beautifully with Genny'S Simple Dip for a savory contrast. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It’s also wonderful alongside a cup of coffee or tea. Consider adding a side of Dill Macaroni Salad for a light meal.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, simply microwave individual slices for about 10-15 seconds or warm in a preheated oven at 300°F (150°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Friendship Cake - Sourdough Starter contains roughly 846 calories, with 3g protein, 47g carbohydrates, and 63g fat. It is an excellent source of calcium (27% of the Daily Value) and vitamin C (25% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2044mg per serving (89% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, the cake might be denser. To maintain moisture, consider adding an extra tablespoon of oil or milk.
What can I replace the eggs with for a vegan option?
For a vegan version, you can replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). This will help bind the ingredients while keeping the cake moist.
How can I tell when the cake is done baking?
You can check if the cake is done by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it comes out wet with batter, bake for another 5-10 minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).