Sourdough Soul Cakes
These Sourdough Soul Cakes are a rustic fall dessert inspired by the traditional English treat. Made with sourdough starter, warm spices, apple, and dried cranberries, they bake up tender, lightly sweet, and perfect for holiday gatherings, bake sales, or cozy autumn afternoons.
Servings: 24 cakes
Calories: 118kcal
Cost: 5
Equipment
- mixing bowls
- electric mixer
- Rolling Pin
- round cookie cutter
- baking sheets
- parchment paper
- wire cooling rack
Ingredients
- 1 cup sourdough starter or discard
- 1/4 cup whole milk
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 tsp baking powder
- 1 apple finely diced
- 1/2 cup dried cranberries
- 2 tbsp whole milk for brushing
- 2 tbsp powdered sugar for dusting
Instructions
- Whisk the sourdough starter and whole milk together in a small bowl and set aside.
- Cream the softened butter, sugar, and vanilla extract together until light and fluffy.
- Mix in the flour, cinnamon, nutmeg, cloves, salt, and baking powder until the mixture resembles coarse crumbs.
- Add the sourdough mixture and beat until a soft dough forms.
- Optional: let the dough ferment at room temperature for about 8 hours for deeper flavor.
- Fold in the diced apple and dried cranberries. Refrigerate the dough for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll the dough to 1/4 to 1/2 inch thickness and cut into rounds.
- Score a deep cross into each cake, press dried cranberries into the cuts, and brush with milk.
- Bake for 20 minutes or until lightly golden around the edges.
- Cool completely on a wire rack.
- Dust with powdered sugar before serving.
Notes
For extra flavor, allow the dough to ferment at room temperature for up to 8 hours before chilling. Refrigerating the dough for at least 30 minutes helps the cakes hold their shape. Dust with powdered sugar just before serving. Store in an airtight container for up to 4 days or freeze for up to 2 months.