This Sourdough Breakfast Cake is fluffy and oh-so-satisfying! It’s a delightful way to start your day with a hint of tang from the sourdough and a touch of sweetness.
Taking a slice feels like a warm hug in the morning. You can enjoy it plain or add some fruits for extra yummy goodness. I can’t resist having a piece with my coffee! ☕️
Key Ingredients & Substitutions
Sourdough Starter: Using an active and bubbly sourdough starter gives this cake a unique flavor. If you don’t have it, you can use 1 cup of plain yogurt or buttermilk as a substitute to maintain moisture and tang.
Granulated Sugar: While granulated sugar is classic, you can swap in coconut sugar or brown sugar for a slightly different taste. Brown sugar will add more moisture and a bit of caramel flavor.
Vegetable Oil or Melted Butter: For a lighter cake, I recommend vegetable oil. If you prefer the flavor of butter, it can be melted and used instead. You can even use coconut oil if you’re a fan of its taste.
Buttermilk: If you don’t have buttermilk, just add one tablespoon of vinegar or lemon juice to milk and let it sit for 5-10 minutes to create a quick homemade version.
Cinnamon Streusel Topping: I love adding chopped nuts for a crunchy texture, but they’re optional. You could also replace the cinnamon with nutmeg or pumpkin spice for a different twist.
How Can I Ensure My Cake Bakes Perfectly?
Getting your cake just right can be tricky, but here are some tips to help you succeed!
- Make sure your sourdough starter is active. A bubbly and bubbly starter will provide a nice rise.
- Room temperature ingredients combine better, creating a smooth batter. Let your eggs and buttermilk sit out for about 30 minutes before starting.
- Be gentle while mixing! Overmixing can lead to a tough cake. Just mix until you see no more dry flour.
- Keep an eye on baking time. Ovens can vary, so check at 45 minutes to avoid overbaking. A toothpick test is the best indicator!
Taking these steps will help you bake a delightful, fluffy Sourdough Breakfast Cake that everyone will love. Enjoy your baking journey!
Sourdough Breakfast Cake
Ingredients You’ll Need:
For The Cake:
- 1 cup (240g) sourdough starter (active and bubbly, unfed or discard)
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (120ml) vegetable oil or melted butter
- 1 tsp vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (120ml) buttermilk or whole milk
For The Cinnamon Streusel Topping:
- 1/2 cup (100g) brown sugar
- 1 tsp ground cinnamon
- 1/4 cup (30g) all-purpose flour
- 1/4 cup (60g) cold unsalted butter, diced
- 1/2 cup (50g) chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delightful Sourdough Breakfast Cake takes about 15 minutes to prepare and around 45-55 minutes to bake, making it a great choice for breakfast or brunch. After baking, allow it to cool for about 15 minutes before serving. Overall, plan for a total time of around 1 hour and 15 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Begin by preheating your oven to 350°F (175°C). Grease and flour an 8 or 9-inch round cake pan or a springform pan to ensure your cake comes out easily.
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the sourdough starter, granulated sugar, eggs, vegetable oil (or melted butter), and vanilla extract until the mixture is smooth and well combined.
3. Combine the Dry Ingredients:
In another bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This ensures your cake will have a light texture.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the flour mixture. Mix gently until just combined to avoid overmixing!
5. Layer the Batter:
Pour half of the batter into the prepared pan, spreading it evenly across the bottom. This layer is important for a nice structure to the cake.
6. Make the Streusel Topping:
In a small bowl, mix together the brown sugar, ground cinnamon, and flour for the streusel. Use your fingers or a pastry cutter to cut in the cold diced butter until the mixture resembles coarse crumbs. If you like, stir in the chopped nuts for extra crunch!
7. Add the First Layer of Streusel:
Sprinkle half of the streusel topping mixture over the batter in the pan. This adds a sweet crunch that you’ll love!
8. Complete the Cake Layers:
Pour the remaining batter over the streusel layer and gently spread it out to cover it completely.
9. Top with Remaining Streusel:
Evenly distribute the remaining streusel topping over the top of the batter. This will create a delicious, crumbly topping as it bakes.
10. Bake:
Place the cake in the preheated oven and bake for 45-55 minutes. The cake is ready when it’s golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs stuck to it.
11. Cool the Cake:
Once done, remove the cake from the oven and let it cool in the pan for about 15 minutes. This makes it easier to remove without breaking. Then, transfer it to a wire rack to cool completely.
12. Serve and Enjoy:
Slice the cake and serve it warm or at room temperature. It goes beautifully with a cup of coffee or tea. Enjoy this delicious start to your day!
The Sourdough Breakfast Cake is sure to be a hit with your family or friends, packed with flavor and a lovely crumb topping!
Can I Use Discard Sourdough Starter for This Recipe?
Absolutely! Using unfed discard sourdough starter is a great way to utilize it. Just make sure it’s active and bubbly for the best flavor and texture!
Can I Substitute the Eggs in This Recipe?
Yes! If you’re looking for an egg-free option, you can replace each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of silken tofu blended until smooth. Just keep in mind that the texture may vary slightly.
How Do I Store Leftovers?
Store leftover cake in an airtight container at room temperature for up to 3 days. Alternatively, you can refrigerate it for up to a week. To reheat, warm individual slices in the microwave for a few seconds or enjoy it cold!
Can I Freeze This Cake?
Definitely! This Sourdough Breakfast Cake freezes well. Wrap slices or the whole cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature before serving.
