Sourdough Berry Cake with a beautiful pink cream cheese frosting … that is if you love bright pink as much as I do. I bet though that you will like the cake no matter the color of the frosting. I made it this bright in honor of Valentine’s Day, but also think that it might be time for bright colors in hopes that spring will arrive soon.
You might remember our sourdough Stinky from my chocolate caramel sourdough muffins – Stinky is still well and smelly. Well, it turned a little liquid because I didn’t properly measure its feedings recently (that is flour and water). So I thought I’d use most of it more as a discard in some cake and then continue to feed it properly again. I like cake with sourdough because it tastes a little more savory. In the case of my sourdough berry cake the cake isn’t even sweet. You could of course add more sugar, but we liked the combination of a not sweet cake with the cream cheese frosting. The berries add a certain sweetness and fruitiness. Just make sure that you divide the berries into two parts and add the second one really only at the very end onto the dough. They easily sink and if you added them all to the dough mix earlier, they would mostly be only at the actual top of the cake.
I actually made the cake on Saturday evening. Rich was out to meet a friend for drinks and I was a little tired of wallowing in self-pity from my fall. So I got up from the sofa and used ingredients that were easily available in our kitchen. Frozen berries for instance. We always have some in the freezer because I love to heat up a portion for breakfast. The bright pink food coloring also helped a little against my blues. And after all it was the night before Valentine’s Day. Now, Rich and I don’t give each other gifts on that day because we don’t really like the day that much. But I felt Rich would appreciate a pink berry cake. Unfortunately, the surprise didn’t fully succeed because Rich smelled the cake as soon as he came home. He then looked for it and found it immediately in the fridge. He still appreciated it and particularly liked that we had cake for breakfast for several days. I did, too.
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Yields 1 cake
20 minPrep Time
1 hr, 15 Cook Time
1 hr, 35 Total Time
- 210 g flour (or 1 1/2 cups)
- 1 tsp. cinnamon
- 1/4 tsp. grated nutmeg
- 1 1/2 tsp. baking powder
- 1 tsp. salt
- 50 g sugar (or 1/2 cup)
- 80 ml olive oil (or 1/3 cup)
- 350 g frozen berries (or 2 cups)
- 240 ml sourdough discard (or 1 cup)
- 2 eggs
- 200 g powdered sugar (or 1 3/4 cups)
- 80 g butter (or 3 oz.)
- 150 g cream cheese (or 5 1/2 oz.)
- 1/2 tsp. vanilla extract
- pink food coloring
- sprinkles if desired
- Preheat oven to 350 °F.
- In a bowl first mix the dry ingredients: flour, cinnamon, nutmeg, baking powder, salt and sugar.
- Then add the olive oil, about 1 cup of the frozen berries, the sourdough discard and eggs. Mix well.
- Grease the loaf pan.
- Fill the dough into the loaf pan.
- Scatter the second cup of berries onto the top. Sprinkle with a bit of sugar.
- Bake the cake in the oven for about 1 hour 15 minutes.
- Once the cake has cooled down, prepare the cream cheese frosting: in a bowl mix the butter, cream cheese, vanilla extract and pink food coloring. Cream well until you have a smooth frosting.
- Spread the frosting on the cake. Decorate with sprinkles if you want to.