The first time you make this cake, you will look at the batter and think, “This is so wrong.” I say “the first time” because — if you can get get past the thick, chunky, curdled, doesn’t look like-any-cake-I-ever-saw quality of the batter (for want of a better word), if you trust me that your oven will work a miracle and turn this highly questionable stuff into a delightfully moist and toothsome cake — my bet is that there will be a second time.
Part of the reason for the wacky batter is that the “flour” in this cake is not flour at all, but fine, dry crumbs made from my favorite sourdough bread. I have been experimenting with replacing flour with crumbs in different recipes, with mixed results. This is my favorite to date. While I would never go so far as to say that a butter-and-sugar-rich cake is healthy, if you’re going to eat dessert I don’t think it hurts to have the health benefits of sourdough — not to mention carrots, pineapple, and walnuts — on your side.