Burnt Sugar Spice Cake Friendship

This cake is a beautiful oddball, and that’s exactly why it works.

Sourdough starter gives the crumb a subtle tang, while homemade burnt sugar syrup (sugar cooked until dark and smoky, then dissolved in water) adds a bittersweet caramel depth you can’t get from vanilla alone.

Cinnamon, cloves, and nutmeg warm up the batter, and golden raisins and chopped nuts folded in at the end give it pockets of sweetness and crunch throughout.

It bakes in a single 13×9 pan, so there’s no fussing with layers. Just slice and serve.

Kitchen Tips

• Make the burnt sugar syrup first and let it cool before adding to the batter. Cook the sugar until it’s quite dark and just starting to smoke for the deepest flavor.
• Add the water to the hot caramel with extreme care. It splatters violently. A long-handled spoon and a step back will save you.
• Sour milk works like buttermilk here. If you don’t have it, stir a tablespoon of vinegar into regular milk and let it sit for 5 minutes.
• Use your active sourdough starter for the best tang and lift. A sluggish starter won’t contribute much flavor.