Sourdough Cinnamon Raisin Bundt Cake
This delightful cinnamon raisin Bundt cake combines the tang of sourdough with the sweetness of honey, raisins, and cinnamon, creating a deliciously soft loaf. Perfect on its own or with a dollop of butter, this cake makes a stunning centerpiece for your dinner table.
Equipment
Ingredients
- 1/2 cup sourdough starter bubbly active
- 1 cup milk cold or at room temperature, dairy or plant-based, such as oat or almond
- 1 large egg
- 1 large egg yolk
- 3/8 cup butter at room temperature
- 1/4 cup honey runny
- 4 cups white bread flour
- 1 tbsp cinnamon ground
- 1/2 cup raisins
- 1 tsp salt or to taste
- Rice flour or regular flour for dusting
Instructions
- Mix the Dough: In a large mixing bowl, combine all the ingredients, except the reserved egg white and rice flour. Stir the mixture together, using a bowl scraper or spatula to help with the sticky dough. Don’t worry if the butter isn’t fully incorporated yet—it will come together as you work the dough in the next steps. Cover with a clean shower cap or cloth and leave it on the counter for 1 hour.
- First Pull and Fold: After an hour, perform the first set of pulls and folds on the dough. Lift and pull the dough across the bowl until it starts to come together into a soft ball. The dough will remain sticky, but continue working it. Cover the bowl again and let it rest for the next few hours.
- Repeat Pulls and Folds: Over the next few hours, perform three more sets of pulls and folds, covering the bowl after each set. Each time, the dough will become stretchier and smoother, and the butter will blend in more fully. After the final fold, cover the bowl and leave it on the counter overnight, for 8 to 12 hours (at 64 to 68°F / 18 to 20°C).
- Proof the Dough: The dough should double in size overnight. If it hasn’t, allow it a few more hours to continue to rise. Prepare your Bundt pan by lightly dusting it with rice flour.
- Shape and Place in Bundt Pan: Once the dough has doubled, perform a final set of pulls and folds to shape the dough into a ball. Sprinkle rice flour on your hands and the dough, then gently ease a hole into the center (like a large bagel). Place the dough into the prepared Bundt pan, ensuring the hole aligns with the center post. Cover the pan with a cloth or plastic wrap and allow the dough to proof for 2 to 4 hours, until it rises about 1 to 1 1/2 inches (2.5 to 4 cm) below the top of the pan.
- Bake the Cake: Decide whether you want to bake with a preheated oven or start cold:
- Preheated Oven: Set the oven to 325°F (160°C) for convection or 350°F (180°C) for conventional. Place parchment paper over the top of the Bundt pan, followed by a baking sheet, to cover the dough. Bake for 50 to 55 minutes.
- Cold Start: If starting with a cold oven, place the covered Bundt pan into the oven and set the temperature as directed. Bake for 55 to 60 minutes, or until the loaf is nicely browned.
- Cool the Cake: After baking, remove the loaf from the oven and let it cool for 5 minutes. Then, turn it out onto a wire rack to cool completely.
Notes
Starter Tip: Make sure your starter is active before beginning the recipe. You’ll need 100g (1/2 cup) of active starter.
Milk Variations: Feel free to experiment with different types of milk—dairy or plant-based. I recommend reduced-fat or 2% milk for a balanced flavor, but full-fat milk or oat milk will add their own unique touch.
Bundt Pan Size: This recipe calls for a 12-cup Bundt pan, but if you’re using a different size, adjust the baking time accordingly.
Sweetness Adjustment: The honey adds sweetness, but feel free to adjust the amount based on your taste preference.
Nutrition
Calories: 206kcalCarbohydrates: 33gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 36mgSodium: 193mgPotassium: 103mgFiber: 1gSugar: 5gVitamin A: 192IUVitamin C: 0.3mgCalcium: 35mgIron: 1mg
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