blackberry snack cake

Life has been busy.  The school semesters are usually busy but since Koda Bear is home schooling/unschooling it is even busier.  The Tall Short person is taking online classes and that adds.  Blue is just busy.  On top of that, I took a non-fall that hurt more then if I had just fallen.  Sometimes falls are easier on the body.

I am traveling again this week and next week to be with my Dad.  But I am back in time to work the markets.  The boyos are a little bit light for people who can work markets or events.  I learn more every time I do one.  I also find that even though I do not view myself as a salesman but because I can be excited about knives, I do well.  

Koda Bear has been doing a lot of math with baking.  Or just wanting to bake his own sweets.  He has not asked to bake bread yet but I can see it coming.  I had a cake recipe that I wished to try so he helped me.  It uses sourdough as the leaven so I do not have taste baking soda or baking powder.  It just takes to make.

It was not a very sweet cake.  The original recipe called for raspberries so it may have been sweeter with them.  But I was lucky to get the single picture of the cake I did. It went fast.  It does not have the texture of a quick bread or an American box mix cake but I would call it cake.  It just take about eight to ten hours of waiting time.  An hour to bake.  I will make this again.

blackberry snack cake

Note:  The recipe was found in the Extend issue of Taproot Magazine.  I tweaked with what I had in the house and it still turned out well. I am considering see how this technique would work with a vanilla or orange cake.

8 ounces butter, room temperature (Blue actually mashed some Boursin cheese into the butter. I still used 8 ounces of the mixture)

2/3 cup (125 grams) granulated sugar

1 cups (150 grams) all purpose flour

1/2 teaspoon salt (I had Kosher and the recipe called for sea salt, still worked!)

1/2 cups (75 grams) sourdough starter (I just pulled a half cup out of my jar, they called for active)

1/2 cup (125 grams) yogurt (The recipe called for plain, I had honey vanilla) 

1/4 cup (60 grams) whole milk

2 large eggs

1 1/2 cups frozen blackberries (I used approximately a half a ten ounce bag.  I did not measure.)

Sugar for the top of the cake.

In a large bowl (especially if you have a Bear helping), cream together the butter and sugar until light a fluffy.  Mix in the eggs. Mix in the sourdough starter.

Mix in 1/3 cup flour.

Mix in the yogurt.

Mix in 1/3 cup flour.

Mix in the milk.

Mix in the last 1/3 cup flour and salt.

Fold in the blackberries.

Cover and let rise overnight or for at least 6 hours on the counter top.

When the batter has risen, grease and flour an 3 or 4 inch tall by 8 inch round cake pan.  I used a spring form that was 2 1/2 inches by 9 inches so may cake was flatter.  I like to put a piece of parchment paper on the bottom and then grease and flour the sides.  I find it works better.  Pour the batter into the pan.  Cover and let rise for 1 to 2 hours.

Preheat oven to 350 degrees Fahrenheit.  Sprinkle sugar on top of the cake.  Bake the cake for 50 to 60 minutes.  It should be golden and slightly pulled away from the sides of the pan.  A knife inserted into the cake should come out clean.

Cool if you can.  Eat!  The recipe called for dusting it with powdered sugar but between Blue and Bear I did not wish that mess.  Which is why I sprinkled it with sugar before I baked it.  

This is a make again cake.  Especially if I can start it the night before.  Tht does not always work around here but I can hope.  This would be a good traveling cake for me.  Not overly sweet.  Slightly breadish.  I could go a long way with this cake!  

I wonder how it might taste with chocolate added.....  Too many ideas!

sourdough vanilla everyday cake

Since I started making sourdough everyday cakes, as soon as a cake is gone I am told we need cake.  When I was at my parents, I told this story.  My brother was there and said of course you always need cake in the house!  I did not realize there were such strong feelings about the topic.

But everyday cake is a good thing.  I think I mentioned I was working on a vanilla and I think I figured it out.  My regular frosting vanilla cake did not translate well.  And according to Koda Bear, birthday cake is only frosting cake!  He is adamant about this!  So having the frosting cake recipe is a good thing.  It does translate well to buckle.  But I had to tweak to get the vanilla.  It turn out well.  

I have been asked to have a cake rotation.  There is one more I am going to try.  A rift on Dorrie Greenspan's lemon spice traveling cake.  It is what she calls it.  But it is not going to have five eggs in it!

What can I say?  This is just a good basic vanilla cake.  Similar to a pound cake.  It travels well.  I like it toasted as if it is a bread, with butter.  It would be something that would go well into a lunch box.  And since we take food with us every where, I know this.  This is definitly a comfort cake not an exciting cake.  But I like comfort cakes better anyway!

sourdough vanilla cake

Note:  The sourdough I am using here is 100% by volume.  That means I use one cup of flour and one cup water to make it.  If you use a sourdough that is 100% by weight, 100 grams flour and 100 grams water, or whatever it takes to make a cup, increase the milk to one cup.  I used Smitten Kitchen's everyday chocolate cake as a starting point, truly.

1 cup sourdough

1/2 cup olive oil (mine is very fruity so sometimes it tastes like I am eating more a banana bread)

1 1/2 cups white sugar

1 egg

2 tablespoons vanilla

1/2 cup milk or water

2 1/4 cups white whole wheat flour (you can use all purpose here) 

1 teaspoon baking soda

1/2 teaspoon salt

Preheat oven to 325 degrees Fahrenheit.

Butter and flour a loaf pan.  I bought the Vardagen loaf pan from Ikea.  Is is 5.25 inches by 3 inches by 12.75 inches.  It holds 1.9 quarts and works perfectly.

In a large bowl, put in the starter.  Mix in the olive oil, egg, and vanilla.

Sift in the flour and baking soda. I usually have some bran from the flour that needs to be dumped into the compost.  Add the salt. My salt is a very coarse grind which is why I am not sifting it in. 

Mix well

Pour into the loaf pan.  Bake for 1 hour.  

Check to make sure the cake is done by inserting a knife and it comes out clean.  The cake will also have pulled away from the edges.  let the cake cool in the pan for at least 20 minutes, if not 30.  I always have someone who cannot wait.  If you do not let this cake cool in the pan, it will collapse from its own weight.  Still very edible but there is usually a bit that gets very dense.  Obviously, I have done this in the past.

 

It is good vanilla cake.  Not very fancy because that was not the goal.  Good for a snack with tea.  Toasted with butter.  It is one of those that seems to make life better.

my life is turning blue

I told you Koda Bear changed his favorite colour over the weekend.  Light blue.  

The cakes now have to be blue.  It is odd.  Especially when I toast my slice so the outside is almost black.  You bite into the cake and there is this intense blue contrast.  It is just a little unsettling.  Tastes lovely but visually unsettling.

My vanilla cake turns colours well.

This weekend was really odd.  Next weekend I start traveling again.  I will not have internet access for over a week.  I am so excited.  I am exhausted and need some rest.   I am hoping I can lay down in  a tent with a book for a few hours.  But I am not sure that is even a possibility.  Koda Bear has talked about traveling in the car just so he can sleep.  That is the type of tired I am.  

I am going to stop by Ragfinery to find fabric for Christmas presents.  That is my ambition for next week.  This week is all about getting stuff done for traveling.  Simple stuff.

when red was the favorite color, a week ago

A week ago, Koda Bear's favorite colour was red.  Now, it is light blue.  But, between the three days he changed his favorite colour he asked for a red cherry cake.

I decided to make him a red cherry buckle.  I used my blackberry buckle recipe, but I used 10 ounces of dark cherries and red food coloring.  A sprinkle of granulated sugar before baking just like with the blackberries.

Because of the fruit, it takes almost an hour and half to bake.  I sprinkled it with powdered it with sugar for a finish.

The small bear liked the cake.  I would say the cherries did not add much flavor, more texture.  Those who liked the cake, seemed to be very pleased.  Me?  The plain version or the blackberry is my favorite cake if I have to have cake but I am not a cake fan.  I find I toast it and then I like it better.  I do not know why but it is what I do.  Oh well.

The favorite color is light blue now.  There is a blue cake in the house.