Description
Sourdough Discard Coffee Cake is a delightful, waste-free dessert that transforms sourdough discard into a moist and flavorful cake.
Ingredients
Scale
- ½ cup butter
- 1½ cup white sugar
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 1 cup sourdough discard or active starter
- 4 teaspoons baking powder
- 3 cups all-purpose flour
- 1½ cup brown sugar
- 5 tablespoons flour
- 4 teaspoons ground cinnamon
- 6 tablespoons butter
Instructions
- Combine the cinnamon topping ingredients: Stir together brown sugar, flour, and cinnamon in a bowl. Pour in melted butter and mix until crumbly, then set aside.
- Preheat your oven: Set the temperature to 375℉ (190℃) for baking.
- Cream the butter and sugar: In a large mixing bowl, whip together softened butter and white sugar until light and fluffy.
- Mix in the wet ingredients: Add vanilla extract, eggs, whole milk, and sourdough discard. Blend until smooth.
- Incorporate the dry ingredients: Gently fold in baking powder and flour until just combined.
- Grease the pan: Coat a 9×13 baking dish with butter or non-stick spray.
- Layer the batter: Pour half of your batter into the greased pan.
- Sprinkle the cinnamon topping: Cover the batter with half of the cinnamon sugar mixture, pour the remaining batter on top.
- Crumble the last of the topping: Sprinkle remaining cinnamon sugar mixture over the top.
- Bake to perfection: Bake for 40-45 minutes until golden brown and a toothpick comes out clean.
- Cool and serve: Let the cake cool in the pan for about 10-15 minutes before slicing and serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg