Ingredients Jump to Instructions ↓

  1. **Streusel Topping**

  2. 1/2 c. flour

  3. 1/4 c. sugar

  4. 1/8 tsp. cinnamon

  5. 1/4 c. butter

  6. **Cake**

  7. 1 cup fed sourdough starter (see note)

  8. 1/3 c. oil

  9. 1 egg

  10. 1 c. flour

  11. 3/4 c. sugar

  12. 1/2 tsp. salt

  13. 1 tsp. baking soda

  14. 1/2 tsp. ground cinnamon

  15. 1/4 tsp. ground cardamom

Instructions Jump to Ingredients ↑

  1. Note: The sourdough starter should be as thick as thick pancake batter, or about 50% flour, 50% water. I usually remove half the starter and feed both halves with equal amounts of flour and water, by weight, then wait for it to bubble up (about 4 hours) then put one jar back in the refrigerator for another week. The extra sourdough starter can be given to a friend or used in a recipe like this one.

  2. Mix the streusel topping first by combining flour, sugar and cinnamon in a bowl, then rubbing the cold butter in with your fingers until the mixture is crumbly and sticks together if you press it between your fingers. You may use a mixer, if you wish.

  3. Set crumbs aside.

  4. To make the cake, place the sourdough starter in a bowl, add the rest of the ingredients and stir until combined.

  5. Pour the batter into a buttered and floured, 8 or 9 inch square pan or an 8 inch, round, layer cake pan. Smooth top and sprinkle reserved crumbs evenly over the batter.

  6. Let the cake rise for about 30 minutes in a warm place.

  7. Bake at 375°F for about 35 minutes, or until cake is set and the sides begin to pull away from the pan.

  8. Remove, cool and enjoy.


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