Include in Print View:

Friendship Cake/Bread

Friendship Cake/Bread recipe image
This classic Friendship Cake is a cherished tradition of community and baking. Using a fermented yeast starter passed from friend to friend, this recipe yields a dense, moist quick bread with warm notes of cinnamon and vanilla. The batter is enriched with oil and eggs, resulting in a tender crumb that holds up beautifully to mix-ins like chopped apples, blueberries, or pecans. It’s the perfect treat for weekend brunches, potlucks, or simply bringing a homemade gift to a neighbor. The process of nurturing the starter over ten days adds a unique depth of flavor that commercial yeast cannot replicate, making every slice feel like a labor of love.
Courses:
Difficulty: Intermediate
Description
This classic Friendship Cake is a cherished tradition of community and baking. Using a fermented yeast starter passed from friend to friend, this recipe yields a dense, moist quick bread with warm notes of cinnamon and vanilla. The batter is enriched with oil and eggs, resulting in a tender crumb that holds up beautifully to mix-ins like chopped apples, blueberries, or pecans. It’s the perfect treat for weekend brunches, potlucks, or simply bringing a homemade gift to a neighbor. The process of nurturing the starter over ten days adds a unique depth of flavor that commercial yeast cannot replicate, making every slice feel like a labor of love.
Ingredients
  • 1 cup friendship cake starter
  • 2/3 cup vegetable oil
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 cups chopped fruit (apples, blueberries, or peaches)
  • 0.5 cup chopped nuts (optional)
Directions
  1. 1
    Preheat oven to 350°F (175°C). Grease and flour two loaf pans or one bundt pan.
  2. 2
    In a large bowl, beat the eggs, sugar, oil, and vanilla together until smooth and well combined.
  3. 3
    Add the friendship starter to the egg mixture and beat until fully incorporated.
  4. 4
    In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
  5. 5
    Gently fold the dry ingredients into the wet mixture until just combined; do not overmix.
  6. 6
    Stir in the chopped fruit and nuts, if using.
  7. 7
    Pour the batter evenly into the prepared pans.
  8. 8
    Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
  9. 9
    Let the cakes cool in the pans for 10 minutes before removing them to wire racks to cool completely.
Note

Starter Care: The starter must be kept at room temperature in a glass container. Stir daily with a wooden or plastic spoon. Do not use metal utensils as they can damage the yeast culture.

Feeding Schedule: Typically, the starter is fed every 10 days by adding 1 cup each of flour, sugar, and milk. On day 10, use 1 cup of the starter for baking and give 1 cup to a friend, keeping 1 cup to restart the cycle.

Variations: This batter is versatile. Try adding raisins, coconut flakes, or orange zest for different flavor profiles. For a "Friendship Fruitcake" version, use canned peaches, pineapple, and maraschino cherries.

Storage: Wrap cooled bread tightly in plastic wrap or foil. Store at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for up to 3 months.

Keywords: friendship bread, starter bread, quick bread, cinnamon bread, yeast starter, homemade bread, amish friendship bread, fruit bread, pecan bread, apple bread, sharing recipe, fermented batter, easy baking, comfort food, holiday baking
Read it online: https://www.chefs-mate.com/recipe/friendship-cake-bread/