Based on King Arthur’s recipe.
- 241g “fed” sourdough starter
- 227g milk (whole milk or 2% preferred) or evaporated milk (1 cup)
- 241g King Arthur Unbleached All-Purpose Flour
- 298g granulated sugar
- 150g vegetable oil (3/4 cup); 1/2 cup (100 g) if using melted chocolate below
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 2 large eggs
- 64g unsweetened baking cocoa (not Dutch process)
- Alternatively, melted chocolate but only 1/2 cup oil
- 1 teaspoon espresso powder, optional
Lemon Poppy Seed
- Zest and juice of half a lemon
- 1 Tbsp poppy seeds
- 1.5 cups frozen blueberries, 1/2 tsp cinnamon, and 1 tsp lemon zest
- 3 baking apples finely diced and 2 tsp ground cinnamon
- Combine the “fed” starter, milk, and flour in a large mixing bowl. Cover and let rest at room temperature for 2 to 3 hours. It won’t necessarily bubble, but it may have expanded a bit.
- Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan.
- In a separate bowl, beat together the sugar, oil, vanilla, salt, baking soda, and any extras you have. The mixture will be grainy.
- Add the eggs one at a time, beating well after each addition.
- Gently combine the wet mixture with the starter-flour-milk mixture, stirring till smooth. This will be a gloppy process at first, but the batter will smooth out as you continue to beat gently.
- Pour the batter into the prepared pan.
- Bake the cake for 30 to 40 minutes, until it springs back when lightly pressed in the center, and a cake tester inserted into the center comes out clean.
- Remove the cake from the oven, and set it on a rack to cool while you make icing or decorations.