I love baking bread and sourdough breads are definitely my favourite. I take good care of my sourdough starter and since I bake on a very regular basis, I rarely forget to feed it but life with a baby requires attention to so many different things at the same time that I sometimes find myself pulled in every direction. I realized I had not fed my starter for almost a week when I came across this cake here and made it right away before feeding the levain!
I didn’t have pumpkin at home that day, so I substituted roasted, pureed butternut squash instead, then I made it twice with pureed pumpkin and the result is always a moist, tender and flavourful cake that is extremely easy to put together, provided that you have a sourdough starter. The cake takes no time at all to put together and the clean up is minimal as all the ingredients are mixed in one bowl. The original recipe calls for about a cup of sugar, the first time I made it, I used a cup, then reduced a little more and everyone who tried it agreed that ¾ cup was enough. If you have a sweet tooth, increase the sugar to 1 cup or even 1 ¼ cup.
- 1 cup sourdough starter at room temperature, not fed
- 1 cup pureed pumpkin
- 1 large egg
- ¼ cup oil
- ¼ cup buttermilk
- 1 cup spelt flour
- ½ cup unbleached all-purpose flour
- 3/4 cup sugar
- 2 tsp baking soda
- ¼ tsp fine sea salt
- ¼ tsp all spice
- Freshly grated nutmeg
- 1 ¼ tsp cinnamon
- ½ tsp ginger
- 1/8 tsp cloves
- Icing sugar (optional)
Preheat the oven to 325F, grease and flour a bundt cake pan, set aside.
Place the sourdough starter, pumpkin, egg, oil and buttermilk in a large bowl, mix to combine; add the dry ingredients directly into the bowl and mix until just combined.
Pour the batter into the cake pan and bake for about 50 minutes or until a skewer inserted in the middle comes out clean. Remove from the oven, let cool for 20 minutes and transfer to a platter. Dust with a little powdered sugar and serve while still warm or at room temperature.