Have some sourdough starter discard? Try this easy honey cake!
With my rye starter smelling like honey lately, I was inspired to adapt this recipe for both discard and my personal taste preference. For my first honey cake this one turned fluffy, moist, and balanced in flavor and sweetness.
1 cup Sourdough starter discard
3 cups All Purpose flour – sifted
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp salt
1 tbsp Cinnamon
1/2 tsp Nutmeg
1 cup Vegetable Oil
1.25 cups Honey
1.5 cups Dark Brown Sugar
1 tsp Vanilla Extract
1 cup Strong Coffee
1/4 cup orange juice
1. Preheat the oven to 350°F. Lightly grease the your cake pan(s) of choice. For tube and angel food pans, line the bottom with lightly greased parchment paper.
2. In a large bowl, whisk together the add the starter discard, oil, honey, sugars, eggs, vanilla, coffee, and orange juice. Then sift in the flour, baking powder, baking soda, salt, and spices.
3. Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl.
4. Let batter sit at room temperature for 15-20 minutes to allow the discard to activate a bit.
5. Spoon the batter into the prepared pan(s). Place the cake pan(s) on 2 baking sheets stacked together and bake until the cake springs back when you touch it gently in the center. For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes. For sheet-style cakes, the baking time is 40 to 45 minutes. This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed.Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely.