Peachy Sourdough Cake

20180715_195712Sourdough.  It’s what’s for dessert.  Trust me on this.  And it comes with peaches.  Peaches are good.

20180811_210856(All links open a new page, so you won’t lose your spot when you look around!  Get information on gardening and cultural traditions, recipes, stories, and more!)

When I started getting into doing the “sourdough thing”, I was pleasantly surprised to find that there were far more applications than just bread.  I’ve already posted a recipe for the most amazing tasting waffles, and now you get this tasty treat.  So I’ve got you covered for breakfast, lunch, and dessert.  I’ll figure out a dinner one at some point!

20180811_211613So, yes, this means you will need to get a starter going, if you don’t have one already.  I’ve got two options for you, quick and regular.  Both of mine use whole wheat flour, but you can use all purpose, too.  Don’t be worried about the upkeep on your starter.  My record so far is three months of completely ignoring (i.e. forgetting) it in the refrigerator without feeding it.  Still good.  This recipe will need an incubation period of at least a few hours, so plan ahead along with the time needed to get a starter culture going, if you don’t have one already.  It’s easy, but just plan ahead.


Peachy Sourdough Cake Recipe

  • Difficulty: hey, the wee little yeastie beasties do the work for you
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  • 1 c. sourdough starter (quick or regular)
  • 1 c. whole milk
  • 2 c. all purpose flour
  • 2 eggs
  • 1/2 c. olive oil
  • 1/2 c. salted butter
  • 1 c. granulated sugar
  • 1/4 c. packed brown sugar
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/2 tsp. almond extract
  • 1/2 tsp. salt
  • 1 1/2 tsp. baking soda
  • 2-3 large peaches, peeled, pitted, and sliced into thin pieces
  • Turbinado sugar (raw sugar) and ground cinnamon for sprinkling


Combine starter, milk, and flour in a large non-reactive bowl (glass, plastic).  The mixture may rise a bit, so be sure to have room in the bowl.  Cover and let sit in a draft free location at room temperature for 2-3 hours.

When your starter mixture is ready to use, preheat oven to 350 F.  Mix eggs until frothy in a large bowl.  Warm olive oil and butter just until butter is melted, but don’t get it hot.  Drizzle in the oil mix into the eggs while continuing to beat the eggs.  Add all the remaining ingredients, except the baking soda, and beat together until well mixed.

20180811_213431Lightly oil a 9 x 13 inch pan, or two 8 x 8 inch, or two 9 inch round pans.  You can also line the pans with parchment paper.  Once your pans are prepared, add the baking soda to the egg mix and combine.  Then add the sourdough mixture to the egg mix and quickly combine.  The batter will start foaming up, try not to burst too many of the bubbles as this is your leavening!  Pour the batter into the prepared pans.  Quickly arrange the peaches on top and sprinkle with the turbinado sugar and cinnamon.  Regular granulated sugar can be used instead of the turbinado.  Don’t worry if the peaches are neat as they will sink to the bottom of the pan!

Bake the cakes for 35 minutes.  The cakes will be moist due to the peaches, so checking the cakes with the toothpick method may not work.  Remove cakes from the oven and allow to cool on a rack.  These cakes are not really sturdy enough for trying to put onto a platter, so plan to serve it from the pan, but they are really good!


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