I know, I didn’t think it would work either. This recipe is adapted from this one at TheSpruceEats with some major modifications. Namely, I didn’t actually have vegetable oil, and I got spooked by a comment on the recipe that claimed it was very dry.

Anyway, here’s a picture of how it turned out:

Ingredients

Streusel Topping

  • 1/2 c flour
  • 1/4 c sugar
  • 1/8 tsp cinnamon
  • 1/4 c butter

Cake

  • 1 c (160g) sourdough starter, 100% hydration, at peak activity
  • 1/3 cup mayonnaise
  • 1/3 cup ricotta
  • 1 egg
  • 80 g all purpose flour
  • 25 g Hi-Maize resistant starch
  • 3/4 c sugar
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/4 tsp allspice

Steps

  1. Make the streusel by combining the dry ingredients in a bowl, then cubing the butter and rubbing it together until it forms a crumb-like consistency (or mess it up like I did by melting the butter entirely, resulting in a paste).

Set aside for later use.

  1. Place sourdough starter in a bowl and add all remaining ingredients. Stir or beat together with stand mixer until combined.
  2. Preheat oven to 375 F.
  3. Butter and flour an 8 or 9 inch cake pan. Pour batter into pan and smooth to edges. Top with streusel crumb topping.
  4. Let cake rise for about 30 minutes in a warm place.
  5. Bake at 375 for 30-35 minutes, or until a toothpick inserted in the center comes out clean, or until the center is approximately 210 degrees F.
  6. Remove and cool on a wire rack.