The sourdough bundt cake is a typical baked dessert from our families, always prepared because it’s a dessert we can define as “humble”.
It’s a soft bundt cake and doesn’t require elaborate ingredients, so any occasion is a good one to prepare and enjoy a good bundt cake.
However, my challenge was to prepare the classic bundt cake using sourdough, which I digest more easily.
I found several recipes online, but they were all “dense” like cookies, so I revisited my mother’s recipe and arrived at this soft bundt cake with a unique taste.
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 7 Hours
- Preparation time: 15 Minutes
- Portions: 15
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Pre-ferment
I improperly use the word pre-ferment but I don’t know how else to define this preparation I do the night before the dough, about 8/10 hours in the fridge before kneading.
- 6 oz sourdough starter
- 6 oz all-purpose flour
- 5 oz water
- 3 eggs
- 6 oz vegetable oil
- 1 cup milk
- 6 oz all-purpose flour
- maraschino flavoring (flavoring is optional)
- 1 1/4 cup sugar
- to taste chocolate chips (to cover the surface)
- to taste sugar (to sprinkle on the surface)
Tools for Dough
Only one tool is needed for kneading
- 1 Stand Mixer Howork
- 1 Bundt Cake Pan
PREPARATION OF “PRE-FERMENT” AND DOUGH
The night before or 8/10 hours before kneading the bundt cake, roughly mix the sourdough starter with the first part of the flour and water in a bowl and let it rest covered with plastic wrap in a turned-off oven.
After the resting time, place this “pre-ferment” in the stand mixer, attach the whisk. Then add the whole eggs one by one, vegetable oil, milk, flour, flavoring of choice, and finally the sugar, and let the mixer run at medium/high speed until the dough is homogeneous.
Transfer the dough into a 10-inch diameter bundt cake pan that has been greased and floured beforehand.
Cover the surface of the dough with chocolate chips to taste.
Cover the bundt cake with plastic wrap or your preferred method and let it rest in a turned-off oven for 6/8 hours, depending on the ambient temperature of your home.
You won’t see it rise much because it will finish rising in the oven, but as you can see from the photo, it has grown.
I prefer to sprinkle the surface of the bundt cake with granulated sugar before baking.
Bake in a preheated oven at 355°F for about 35/40 minutes; the surface and the edge should be colored as you can see from the photo.
Once it has cooled, you can enjoy your sourdough bundt cake, which will be very soft and remain moist inside and crispy on the surface for days if kept covered in one of those classic glass cake domes.
There are one or more affiliate links in this content.
