This Sourdough Breakfast Cake is a lovely way to start your day! It’s soft, moist, and packed with a hint of tang from the sourdough. Perfect with a cup of coffee!
I love how easy it is to whip up. Just mix your ingredients, bake, and enjoy a slice. It’s a great way to use leftover sourdough! Yum! 😋
Key Ingredients & Substitutions
Sourdough Starter: You can use either active or discard sourdough starter. If you don’t have sourdough starter, you can substitute with 1/2 cup of plain yogurt or buttermilk for a similar tangy flavor.
Butter: Unsalted butter is great for controlling the salt level, but if you’re in a pinch, you can use margarine or coconut oil. I often use coconut oil for a hint of added flavor!
Flour: All-purpose flour is perfect here, but if you want a healthier option, whole wheat flour works too. Just remember that it might make the cake a bit denser.
Milk: Whole or buttermilk adds moisture. If you’re lactose intolerant, almond milk or oat milk work well, too. Just keep in mind that non-dairy alternatives may affect texture slightly.
Nuts: Choose walnuts or pecans for the crumb topping; both add great crunch! If you prefer nut-free, try using oats or just leave them out entirely.
How Do I Make the Perfect Crumb Topping?
The crumb topping adds a delicious crunch to your breakfast cake, and it’s easier than you might think! Here’s how to get it just right:
- Start with cold butter – it helps create that crumbly texture. Cube it before adding to the dry ingredients.
- Mix the dry ingredients (brown sugar, flour, and cinnamon) first, then cut in the butter with a pastry cutter or your fingers until you see pea-sized crumbs.
- Finally, add your chopped nuts, if using, to mix evenly through the topping.
This crumb topping will bake up beautifully, giving your cake that irresistible crunch on top. Enjoy the baking!
Sourdough Breakfast Cake
Ingredients You’ll Need:
Main Ingredients:
- 1 cup (240g) sourdough starter (discard or active)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted and cooled
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups (180g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (120ml) milk (whole or buttermilk)
For the Crumb Topping:
- 1/2 cup (100g) brown sugar, packed
- 1/3 cup (40g) all-purpose flour
- 1/2 tsp ground cinnamon
- 1/4 cup (60g) unsalted butter, cold and cubed
- 1/2 cup (50g) chopped walnuts or pecans
How Much Time Will You Need?
This delightful cake takes about 15 minutes to prepare and 40 to 45 minutes to bake, plus an additional 20 minutes to cool. All in all, you’ll have a delicious breakfast cake ready in about an hour.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While the oven is warming up, grease and flour an 8-inch cake pan or line it with parchment paper to make sure the cake doesn’t stick.
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the sourdough starter, granulated sugar, and melted butter until everything is well combined and smooth. This will create a lovely base for your cake!
3. Add Eggs and Vanilla:
Add the eggs to the mixture one at a time, making sure to beat well after each addition. Then, stir in the vanilla extract until evenly mixed.
4. Combine the Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. This ensures there are no lumps and everything is well combined.
5. Blend Wet and Dry Ingredients:
Now, gradually add the dry mixture to the wet mixture, alternating with the milk. Start with some flour, then add some milk, and continue this until everything is mixed in. Make sure to start and end with the flour, and be careful not to overmix—just stir until combined.
6. Pour into the Pan:
Pour the batter into your prepared cake pan. Use a spatula to spread it evenly in the pan.
7. Prepare the Crumb Topping:
For the delicious crumb topping, combine the brown sugar, flour, and cinnamon in a bowl. Cut in the cold cubes of butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Finally, stir in the chopped nuts to add some crunch!
8. Top the Cake:
Sprinkle the crumb topping evenly over the batter in the cake pan. This is where the magic happens—get ready for that crispy, delicious layer!
9. Bake the Cake:
Place the cake in the preheated oven and bake for 40 to 45 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean and the top is golden brown.
10. Cool and Serve:
Once baked, allow the cake to cool in the pan on a wire rack for about 20 minutes. Then gently remove it from the pan, slice, and serve! Enjoy it warm or at room temperature, and it’s perfect with your favorite coffee or tea.
11. Enjoy Your Creation!
Take a moment to savor your homemade sourdough breakfast cake, bursting with flavor and that perfect crunchy topping. Happy eating!
Can I Use Active Sourdough Starter for This Recipe?
Absolutely! Active sourdough starter works wonderfully and will give your cake a lovely flavor. If you don’t have any on hand, you can also use sourdough discard.
What Can I Substitute for Milk in This Recipe?
You can use any non-dairy milk like almond milk or oat milk if you’re lactose intolerant. Just ensure you select unsweetened versions to maintain the cake’s flavor balance!
How Do I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can refrigerate it for up to a week!
Can I Freeze This Cake?
Yes, you can freeze the cake! Just wrap it tightly in plastic wrap and then in aluminum foil. It should stay good for up to 3 months. Thaw it in the fridge overnight before serving!
