This Sourdough Breakfast Cake is a delightful way to start your day! It’s moist and fluffy, with a subtle tang from the sourdough that pairs perfectly with sweet notes of cinnamon and sugar.
Honestly, it feels like a warm hug in cake form! I love enjoying a slice with my morning coffee—it makes breakfast feel a little more special. You’ll want to make this again and again!
Key Ingredients & Substitutions
Sourdough Starter: A bubbly, active starter gives this cake its unique flavor. You can use unfed or discard starter if that’s what you have, which is often more convenient. Remember, a little tang enhances the cake!
Flour: All-purpose flour works best for a tender crumb. If you’re gluten-free, you can try a 1:1 gluten-free flour blend, though texture may vary slightly. I always have a blend on hand for baking!
Butter: Unsalted butter provides rich flavor. If you’re dairy-free, coconut oil or a vegan butter substitute can work, though they’ll slightly change the taste. I love using butter for the classic taste.
Milk: Buttermilk adds moisture and tang. Regular milk or even a plant-based option will work if you don’t have it. I often keep almond milk for a lighter option.
Cinnamon: Essential for flavor, cinnamon adds warmth. Don’t forget the optional nutmeg for extra depth! If you’re not a fan, you could leave it out or substitute with pumpkin pie spice.
What’s the Best Way to Get a Crumb Topping That’s Perfectly Crunchy?
Getting that crumb topping just right is key! Start by keeping your butter cold, as it helps the topping stay crumbly rather than greasy. Here’s how to do it:
- Mix together the brown sugar, cinnamon, and flour until combined.
- Add cold butter in small pieces. Use a fork or your fingers to mix until you get a coarse crumb texture.
- Don’t worry if some clumps are larger; they will bake up crispy and delicious. Chill the topping for a few minutes before adding it to the batter.
This topping adds an irresistible crunch with every bite. Trust me, you’ll want to savor every crumb! Enjoy making your Sourdough Breakfast Cake!
How to Make Sourdough Breakfast Cake
Ingredients You’ll Need:
- For the Cake:
- 1 cup sourdough starter (active and bubbly, unfed or discard starter works)
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled slightly
- 2 large eggs
- 1/4 cup milk (or buttermilk)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- For the Crumb Topping:
- 1/3 cup brown sugar
- 1/2 tsp ground cinnamon
- 3 tbsp all-purpose flour
- 3 tbsp cold unsalted butter, cut into small pieces
- Optional: pinch of nutmeg for extra warmth
How Much Time Will You Need?
This delicious Sourdough Breakfast Cake requires about 15 minutes of prep time plus 35–40 minutes of baking time. You’ll want to let it cool for a little while before slicing, so it’s ready to enjoy in about an hour or so. Perfect for breakfast or brunch!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan or a springform pan with butter or non-stick spray to prevent sticking.
2. Make the Crumb Topping:
In a small bowl, mix together the brown sugar, ground cinnamon, all-purpose flour, and optional nutmeg. Then, cut in the cold unsalted butter with a fork or your fingers until the mixture resembles coarse crumbs. Set this aside while you prepare the cake batter.
3. Mix the Wet Ingredients:
In a large bowl, whisk together the sourdough starter, granulated sugar, and melted butter until it’s all combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and milk until everything is well combined.
4. Combine Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This ensures that the dry ingredients are well mixed and helps create a fluffy cake.
5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet ingredients, gently folding with a spatula until just combined. Be careful not to overmix – you want to keep the cake light and tender!
6. Pour and Add Topping:
Pour the batter into the prepared pan, spreading it evenly. Then sprinkle the crumb topping generously over the top of the batter.
7. Bake to Perfection:
Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. The crumb topping should be golden and crisp!
8. Cool and Serve:
Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 10-15 minutes. After it’s cool, slice it and serve it warm or at room temperature. It pairs wonderfully with your morning coffee or tea!
Enjoy your tender, moist Sourdough Breakfast Cake with its scrumptious crumb topping—a delightful treat to share or enjoy on your own!
Can I Use Discard Sourdough Starter for This Recipe?
Absolutely! Discard sourdough starter works perfectly in this recipe. It helps to add that lovely tang without the need for feeding your starter right before baking.
How Should I Store Leftover Cake?
To keep the cake fresh, store leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week; just be sure to let it come back to room temperature or warm it up before serving for the best texture.
What Can I Substitute for All-Purpose Flour?
If you need a gluten-free option, a 1:1 gluten-free flour blend will work well. You can also use almond flour for a denser texture, but reduce the amount slightly since it is heavier. Keep in mind this may change the cake’s texture slightly.
Can I Make This Cake Ahead of Time?
Definitely! You can prepare the batter and crumb topping the night before and store them separately in the fridge. Just mix them together and bake the next day for a quick breakfast treat!