July 16, 2012 was my 31st birthday. Time marches on. So I might as well make my cake and eat it too!
I wanted to do something sourdough because, well... I love my sourdough.
I settled on this recipe from the GNOWFGLINS blog for Sourdough Spice Cake. I mostly followed the instructions. Can't help myself... must. alter. directions.
Instead of 1 cup of Rapadura/Sucanat (a "healthier" granulated sugar), I used about 2/3 - 3/4 cup of honey.
I love making layer cakes, so that's how I wanted to make this one. I have two 9-inch round cake pans, instead of the suggested 8-inch rounds for making a layered cake. It didn't make that much of a difference, thankfully.
I didn't make the suggested frosting, since I didn't have any coconut butter. Instead, I used a recipe from one of my favorite cookbooks, "Healthy Choices" put out by Keepers at Home. It was a nice frosting that presented well, but only for short term. It didn't have any real staying power.
- 1/3 c. honey
- 2-4 egg whites
- dash of cream of tartar
- 1 tsp. flavoring (vanilla, almond, anise or lemon)
- salt to taste
- Beat egg whites, salt, and cream of tartar until stiff peaks form.
- Gradually add honey and flavoring.
- Use to frost 9x13 cake or 2 layer cake.
A frosting that I would use if I made this cake again, is a cream cheese frosting from the same cookbook. I didn't take the initiative and drain the whey off of some yogurt, so I didn't have any cream cheese on hand. You could also use cream cheese from the store.
Cream Cheese Frosting
- 8 oz. cream cheese
- Soften cream cheese.
- Beat with potato masher until smooth.
- Add enough honey to make creamy and add cinnamon to taste. Use food processor if you have one.
- Spread on cooled cake.
It was a tasty cake, one that I will probably make in the future. I'd maybe try making it in a bundt pan next time, just to make it a little fancier than in a 9x13.
Boys are excited at prospect of eating birthday cake.