Lively Compost Cake
By
Mrs. Michael J. Lively
@lively4Jesus
1
my Dear Husband dubbed this 10 day German Friendship cake, the “compost cake” This was very popular in our circle of friends in the early ‘80’s. As our kids appetites grew this was an indispensable desert option =) i’ve played around w/it and substituted applesauce for the 2/3 c of oil the original called for to make it a bit more heart friendly. g-ma Lively
Ingredients
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STARTER:
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1 csugar
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1 cflour, sifted
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1 Tbspyeast
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1 cmilk see starter directions below
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CAKE INGREDIENTS:
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1 csugar
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2 cflour, sifted
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2 tspbaking soda
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1 Tbspcinnamon
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1/2 tspsalt
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1/2 capple sauce
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1 Tbspvanilla
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STREUSEL TOPPING:
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1/2 cbrown sugar, firmly packed
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4 Tbspflour
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1/4 cbutter
How to Make Lively Compost Cake
- Starter:
Mix dry ingredients well, pour milk in a mixing bowl, add dry ingredients, while stirring with a spatula, [Don’t use Metal utensils, bowls or containers] i’ve found that this does the best job of de’lumping the starter. Cover and leave on counter and stir every day, feed on day 5 and use on day 10. Your starter is officially started =) - Do not refrigerate. Do not use mixer. [It will, however, keep in a cool place without anything being added to it for several weeks if it’s kept tightly covered]. You may also freeze and allow to thaw at room temperature for at least 3 hours.
- Day 1:
To starter mix, add 1 cup of sugar, flour, and milk. Mix well and cover with plastic wrap. [i have stoneware crocks w/lids.] - Days 2. 3. 4:
Stir well daily with a wooden or plastic spoon Do Not use metal. - Day 5:
Add 1 cup of sugar, flour, and milk. Again mix dry ingredients and pour into milk while mixing. Mix separately, again a spatula works best, add to starter, Mix well. Recover. - Days 6, 7, 8, 9:
Stir. [i stir morning and evening other wise it might over flow the container] - Day 10:
Take out 3 cups. Give 1 cup to each of 2 friends. Save 1 cup to start another batch. - Cake Directions:
Mix all dry ingredients well by hand. Make a well. Add 1/2 cup nuts [i omit], 1/2 cup raisins, 1/2 cup shredded coconut [i toast]. To the well, add the starter left after you remove 3 cups [1 1/2-2 c], and one 20 oz. can crushed, drained pineapple [reserve juice for variation recipe]. Mix well. Pour in a parchment paper lined, oil sprayed, prepared 9"x13" pan. Thick batter seems to produce a moist, high cake that disappears =) - Streusel Topping:
Mix ingredients w/pastry cutter or 2 butter knives. Sprinkle on top of batter. Bake at 350 for 40 minutes. - Variations:
1. Substitute 1 3/4 c Pumpkin for pineapple. Add 1/2 c apple sauce, 1/2 tsp ginger, 1/4 tsp cloves And 2 tsp nutmeg. i omit raisins, coconut, top w/streusel and 1 c of dark chocolate chips - 2. Include crushed pineapple juice and 2 c grated carrots 1/2 tsp ginger, 2 tsp nutmeg, 1/4 tsp cloves to basic recipe.
- 3. Substitute 2 c finely diced rhubarb and enough of any type of fruit juice or milk to make thick batter. [i don’t add liquid to the batter i like it thick, it seems to bake higher and moister]
- 4. Mix 1/4 c dry cocoa to dry ingredients Add wet ingredients to make a thick batter [omit spices, raisins, and streusel i added 1/3 c caramel syrup, 1 c toasted coconut to the batter and sprinkled 1 c of toasted coconut Top with 1 c [6 oz.] dark chocolate chips. etc.]. and squirted approx. an 1/8 c of caramel syrup on top.
