Ingredients
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2 cups all purpose flour
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1 1/2 tsp baking soda
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1/2 tsp ground cardamom
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1/2 tsp salt
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3 eggs
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1 cup Greek yogurt
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1 cup sourdough starter
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1 1/2 cups granulated sugar
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3/4 cups canola oil
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2 tsp rum extract
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Glaze
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1 cup powdered sugar
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2 tablespoons milk
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2 tsp rum extract
Directions
This fall delicacy is made with a secret ingredient: sourdough starter discard! Bread bakers rejoice, this is the most satisfying way to use your starter discard or regular starter besides a beautiful loaf. The starter gives a truly unique texture: light, airy, sponge cake like, while having a solid structure, making it very easy to cut for a crowd.
The flavor profile is fall decadence. Exotic cardamom and aromatic rum pair with diced honey crisp apples to create a powerful, intoxicating bite, but only in feeling, as this rum cake using family friendly extract.
Despite its rich nature, the sourdough starter, Greek yogurt, and whole apples provide some health benefits. You can reduce calories by using sugar substitutes like Splenda or Swerve and still produce and excellent cake.
Steps
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1
Done
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Preheat oven to 300 degrees Fahrenheit. Spray a 9-10 cup Bundt pan with cooking oil spray and place on a cookie sheet for stability. In a large bowl, combine all wet ingredients and whisk until incorporated. |
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2
Done
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Dice two medium honey crisp or Gala apples (or sweet apple of your choice) into small chunks. I leave the skin on but you can peel them if you prefer. |
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3
Done
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Sift dry ingredients into the wet ingredients and stir until just smooth with no lumps. Fold in the apples and transfer to the Bundt pan. Bake at 300 for 60-75 minutes or until a toothpick comes out clean. |
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4
Done
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Allow Bundt to cool on a rack for 10 minutes, then invert onto a cake plate and continue to cool until room temperature. |
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5
Done
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Stir powdered sugar, milk, and rum extract until smooth. Spoon over cooled cake and enjoy! |
