Sourdough Bread Crumb Parsnip Cake (adapted from Wild Yeast)
- 172 g. fine sourdough bread crumbs (about 1 c.) (I grind to nearly a powder in my VitaMix)
- 1 t. baking soda
- 1/2 t. cinnamon
- 1/2 t. nutmeg
- 1 1/2 t. ground ginger
- 1/4 t. cardamom
- pinch of kosher salt
- 87 g. butter, room temperature
- 86 g. dark brown sugar
- 86 g. sugar
- 2 eggs
- 98 g. plain yogurt (I use my homemade, which is the thickness of buttermilk, so I'd assume that would also work)
- 2 t. vanilla extract
- 144 g. grated parsnip
- 131 g. pureed pear (about 1 whole canned pear, drained)
- 100 g. walnuts, toasted and chopped
Preheat oven to 350. Butter an 8 inch cake pan that is at least 2 inches deep.
In a small bowl, sift bread crumbs together with dried spices and salt. In another small bowl, combine yogurt with vanilla.
In the bowl of a stand mixer fitted with a paddle attachment (or in large bowl if working by hand), beat butter with sugar for several minutes until lightened. Add the eggs, one at a time, beating one minute after each addition. (Scrape down sides of the bowl as necessary.) Add the dry ingredients alternately with the yogurt/vanilla mixture, beginning and ending with the dry ingredients. (The mixture will look "curdled".)
Spread the batter into the prepared pan, smooth down the top and bake for about 50 minutes until a tester inserted near the center comes out nearly clean, and the cake begins to pull away from the sides of the pan.
Remove from oven to a wire rack and cool 15 minutes before removing from pan.
This post has been Yeastspotted, appropriately, since Yeastspotting is Susan's weekly roundup of yeast-related posts from submissions. Check it out for immediate inspiration!