This Sourdough Breakfast Cake is a fun way to use up your sourdough starter. It’s fluffy, sweet, and perfect for those cozy mornings when you want something special!
I love how easy it is to whip up this cake. Just mix the ingredients, pop it in the oven, and enjoy the delightful smell wafting through the kitchen. Yum!
Key Ingredients & Substitutions
Sourdough Starter: Using an active and bubbly sourdough starter adds a lovely tanginess to the cake. If you don’t have one, you can use 1 cup of plain yogurt or even buttermilk as an alternative.
Butter: Unsalted butter gives better control over sweetness. If you’re looking for a healthier option, coconut oil or vegan butter can work well too!
Granulated Sugar: This adds sweetness but can be substituted with brown sugar for a deeper flavor. If you’re reducing sugar, consider using honey or maple syrup but reduce the liquid ingredients slightly.
Cinnamon: This ingredient adds warmth and fragrance. If you’re not a fan, nutmeg or pumpkin spice can bring different but festive flavors.
How Do I Ensure My Cake is Soft and Fluffy?
To get a soft and fluffy breakfast cake, creaming the butter and sugar is key. This incorporates air into the butter, leading to a lighter cake.
- Make sure your butter is softened but not melted for the best creaming.
- Mix on medium speed until it’s light and fluffy, about 2-3 minutes.
- When adding the eggs, beat them in one at a time to maintain the fluffy texture.
Finally, don’t overmix once you add the dry ingredients. Mix until just combined for a tender crumb!
How to Make Sourdough Breakfast Cake
Ingredients You’ll Need:
For the Cake Batter:
- 1 cup sourdough starter (active and bubbly, unfed)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup milk or buttermilk
For the Crumb Topping:
- 1/2 cup brown sugar, packed
- 1/2 cup all-purpose flour
- 1/2 tsp ground cinnamon
- 1/4 cup unsalted butter, cold and cut into small cubes
For Dusting (Optional):
- Powdered sugar, for garnish
- Fresh strawberries or berries, for serving
How Much Time Will You Need?
This Sourdough Breakfast Cake takes about 15 minutes to prep and 40-45 minutes to bake. After baking, let it cool for a bit before serving. In total, you’re looking at about 1 hour for prep and baking, plus some extra cooling time. A perfect weekend treat!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour an 8×8-inch square baking pan to ensure the cake doesn’t stick.
2. Make the Batter:
In a large bowl, cream together the softened butter and granulated sugar using a hand mixer or a whisk until the mixture is light and fluffy. This should take about 2-3 minutes. Next, beat in the eggs one at a time. Be sure to mix well after each addition. Stir in the vanilla extract.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt until well combined. This step ensures there are no lumps in your cake.
4. Mix Wet and Dry Ingredients:
Add the dry mixture to the butter mixture in parts, alternating with the sourdough starter and milk. Start and end with the dry ingredients. Mix until everything is just combined—don’t overdo it; a few lumps are okay!
5. Spread the Batter:
Spread the thick batter evenly into the prepared baking pan, smoothing the top with a spatula.
6. Create the Crumb Topping:
In a small bowl, mix the brown sugar, flour, and cinnamon for the crumb topping. Cut in the cold butter pieces using a pastry cutter or your fingers until the mixture resembles coarse crumbs. This will give your cake a nice crunchy topping!
7. Assemble and Bake:
Sprinkle the crumb topping evenly over the cake batter. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell fantastic!
8. Cool and Serve:
Allow the cake to cool in the pan on a wire rack. Before serving, you can dust the top with powdered sugar if desired. It goes wonderfully with fresh strawberries or your favorite berries.
Enjoy your delicious, moist Sourdough Breakfast Cake, perfect for a cozy breakfast or delightful brunch!
Can I Use Discard Sourdough Starter for This Cake?
Absolutely! Using an unfed discard sourdough starter works wonderfully in this recipe. Just make sure it’s active and bubbly for the best flavor and texture!
Can I Make This Cake Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a gluten-free all-purpose blend. Just ensure the blend contains xanthan gum or add it separately for the right texture.
How Do I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it, and it should last for about a week!
Can I Add Other Ingredients Like Fruit or Nuts?
Definitely! Feel free to fold in some berries, chopped nuts, or even chocolate chips into the batter for added flavor and texture. Just be aware it may alter the baking time slightly.
