Saskatoon Berry Sourdough Cake
Saskatoon berry season inspired this delightful sourdough Saskatoon berry cake. This recipe offers the perfect balance between moist and fluffy textures, enhanced by the rich flavours of whole grain flour and sourdough starter. It's a great way to use sourdough discard and is adaptable with various fruits. If you're searching for a versatile sourdough fruit cake recipe, this one should definitely be in your recipe box.
Ingredients
- 1/3 Cup Butter (soft) 85g
- 1 Cup Sugar 200g
- 1 Egg
- 1 Cup Sourdough Discard 200g
- 1/4 Cup Yogurt 55g
- 1 Tbsp Vanilla 10g
- 3/4 Cup White Flour 100g
- 1/3 Cup Whole Grain Flour 50g
- 1½ tsp Baking Powder
- 1/4 tsp Nutmeg
- 1 tsp Salt
- 1 Cup Saskatoon Berries
Instructions
- In a medium mixing bowl, combine butter and sugar. Whisk until the mixture is light and fluffy.
- Mix in an egg, sourdough discard, yogurt, and vanilla until everything is well incorporated.
- Add white flour, whole grain flour, nutmeg, salt, and baking powder, ensuring no clumps remain.
- You can either let the batter ferment in the fridge overnight for enhanced flavour or proceed directly to baking.
- When ready to bake, preheat your oven to 350°F.
- Grease a 9" pie dish with butter or lard and lightly flour it to create a non-stick surface.
- Pour the batter into the prepared dish, spreading it evenly—patience helps as the batter will be thick.
- Arrange Saskatoon berries on top of the batter and evenly sprinkle with sugar.
- Bake for about 60 minutes, or until the crust is golden and a toothpick inserted into the center comes out clean.
- Allow the cake to cool for at least 30 minutes. Optionally, dust with confectioners' sugar before serving.
- Enjoy your delicious Saskatoon berry sourdough cake!
Notes
You can pre-sift the dry ingredients before adding to the wet. This ensures there are no clumps. I skip that step sometimes because I'm a dare devil.