This Sourdough Breakfast Cake is a wonderful way to start your day! It’s fluffy, slightly sweet, and packed with flavor. Plus, it uses leftover sourdough starter, so nothing goes to waste!
Who knew using sourdough for cake could be so fun? I love having a slice with my morning coffee. It’s like a little treat that feels fancy but is oh-so-simple to whip up!
Key Ingredients & Substitutions
Sourdough Starter: Use an active, bubbly sourdough starter, either fed or unfed. If you don’t have sourdough starter, try using yogurt or a baking soda and vinegar combo for a quick make-do, but it won’t have the same depth of flavor.
Butter: Unsalted butter is ideal for control over salt levels. If you’re looking for a dairy-free option, coconut oil or a plant-based butter can work well, too!
Granulated Sugar: This gives sweetness and helps with moisture. If you’re cutting sugar, swap half for honey, agave syrup, or maple syrup, but adjust the liquid volume accordingly.
Milk/Buttermilk: It adds moisture and helps with the batter’s rise. Any plant-based milk works well here, and if you don’t have buttermilk, mix milk with a splash of vinegar instead!
How Do I Achieve the Perfect Cinnamon Swirl?
The cinnamon swirl elevates this cake with lovely flavor and warmth. To make it right, combine the ground cinnamon and brown sugar and mix well. Here’s how to layer it perfectly:
- After pouring half of the batter in the pan, evenly spread half of the cinnamon-sugar mixture on top.
- Add the remaining batter and then sprinkle the last of the cinnamon-sugar mixture on top.
- Gently swirl it with a knife for a marbled effect but don’t overdo it—it’s all about balance!
This technique keeps the swirls distinct, making every slice a delight as you cut through to the cinnamon layers. Enjoy your baking!
How to Make Sourdough Breakfast Cake
Ingredients You’ll Need:
- 1 cup (240g) active sourdough starter (100% hydration, unfed or fed)
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (180g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (120ml) milk or buttermilk
- 1 tablespoon ground cinnamon (for the cinnamon swirl)
- 1/4 cup (50g) brown sugar (for the cinnamon swirl)
- 1/2 cup (50g) chopped walnuts or pecans (optional, for the topping)
- Powdered sugar (for dusting)
How Much Time Will You Need?
This delightful Sourdough Breakfast Cake takes about 15 minutes to prep and 40-50 minutes to bake. Allow an additional 15 minutes for cooling in the pan, followed by cooling completely on a wire rack. In total, you’ll be looking at around 1 hour and 15 minutes before you can dig in!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
To start, preheat your oven to 350°F (175°C). While it’s heating, take an 8-inch round cake pan or a springform pan and grease it well with butter or cooking spray, then dust with flour to prevent sticking.
2. Creaming Butter and Sugar:
In a large mixing bowl, add the softened butter and granulated sugar. Using a mixer or a wooden spoon, cream the mixture together until it’s light and fluffy, which should take about 2-3 minutes.
3. Mixing in Eggs and Vanilla:
Add the eggs, one at a time, mixing well after each addition. Don’t forget to stir in the vanilla extract to enhance the flavor—it’s what makes the cake so delightful!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This step helps ensure even distribution of the baking soda for a nice rise.
5. Mixing Wet and Dry Ingredients:
Now it’s time to bring everything together! Gradually add the dry mixture to the butter mixture, alternating with the milk and the sourdough starter. Begin and end with the dry ingredients. Mix just until everything is combined; it’s okay if there are a few small lumps—stop mixing to keep your cake fluffy!
6. Layering the Batter:
Pour half of the batter into the prepared pan and spread it evenly. This forms the bottom layer for our cinnamon swirl.
7. Making the Cinnamon Swirl:
In a small bowl, mix the ground cinnamon and brown sugar together for the swirl. Sprinkle half of this mixture evenly over the batter in the pan to spread the cinnamon goodness.
8. Adding the Remaining Batter:
Gently layer the remaining batter on top of the cinnamon mixture. Then, sprinkle the rest of the cinnamon sugar mixture over this layer. If you like a bit of crunch, toss some chopped nuts over the top now, too!
9. Baking Time:
Put the pan in your preheated oven and bake for 40-50 minutes. The cake is done when a toothpick inserted into the center comes out clean. Keep an eye on it because oven times can vary!
10. Cooling and Serving:
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. After that, carefully transfer it to a wire rack to cool completely. Before serving, give the top a light dusting of powdered sugar for a sweet finish.
And there you have it! Enjoy your moist, flavorful sourdough breakfast cake with a cup of coffee or tea. It’s a delightful way to use up your sourdough starter and treat yourself at the same time!
Can I Use Discard Sourdough Starter for This Cake?
Absolutely! Discard sourdough starter is perfect for this recipe. Just make sure it’s active and bubbly for the best results, but it doesn’t necessarily need to be fed right before using.
Can I Substitute Other Flours?
Yes, you can substitute all-purpose flour with whole wheat flour or a gluten-free blend. Keep in mind that using whole wheat may yield a denser cake, while gluten-free blends might need additional moisture.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. You can also freeze it by wrapping it tightly in plastic wrap followed by aluminum foil for up to 3 months.
Can I Make This Cake Vegan?
Yes! You can replace the eggs with flaxseed meal mixed with water (1 tablespoon of flaxseed meal + 3 tablespoons of water for each egg) and use non-dairy butter or oil. Plant-based milk will work perfectly too!
