This Sourdough Breakfast Cake is a wonderful way to start your day! It’s soft and fluffy, made with tangy sourdough, and topped with a yummy crumble.
I love that I can enjoy a slice with my morning coffee and feel a bit fancy. Plus, it’s a great way to use up sourdough starter. What’s not to love? 😄
Key Ingredients & Substitutions
Sourdough Starter: Use an active and bubbly starter for the best flavor. If you don’t have sourdough, you can substitute it with plain yogurt or applesauce, which will add moisture and a bit of tang.
Granulated Sugar: This recipe calls for regular granulated sugar, but you can swap it for brown sugar or coconut sugar for a different flavor. Brown sugar will add a nice caramel note!
Butter: Unsalted butter is ideal. If you need a dairy-free version, you can use coconut oil or a plant-based butter. Just keep in mind that it may change the cake’s texture slightly.
Milk/Buttermilk: Whole milk is perfect, but you can use almond milk or oat milk instead. Buttermilk makes it extra tender, so if using regular milk, consider adding a splash of lemon juice to sour it slightly.
How Do You Get a Perfectly Fluffy Cake?
Achieving a fluffy cake largely depends on creaming the butter and sugar well. This incorporates air, making your cake light and airy. Here’s how to do it right:
- Start with softened butter—the warmer, the better! It should be slightly firm yet creamy.
- Beat the butter and sugar together for about 3-4 minutes. You’ll notice it becomes light in color and fluffy.
- Add the eggs one at a time, beating well between each addition. This ensures they are fully incorporated.
Remember, when mixing in the dry ingredients and milk, be gentle! Mix until just combined to avoid overworking the batter, which can lead to a dense cake.
How to Make Sourdough Breakfast Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup (240g) sourdough starter (active and bubbly, unfed or fed)
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 2 large eggs
- 1/2 cup (120ml) whole milk or buttermilk
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
For the Cinnamon Crumble Topping:
- 1/2 cup (100g) granulated sugar
- 1 tsp ground cinnamon
- 1/4 cup (56g) unsalted butter, cold and cut into small pieces
How Much Time Will You Need?
This delightful sourdough breakfast cake takes about 15 minutes to prepare and 35-45 minutes to bake. Be sure to let it cool for a bit before slicing, so you can enjoy it at its best!
Step-by-Step Instructions:
1. Preheat Your Oven:
Begin by preheating your oven to 350°F (175°C). Grease a 9-inch square baking pan with butter or line it with parchment paper to help with easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Setting these aside allows the leavening agents to evenly distribute throughout the batter.
3. Cream Butter and Sugar:
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer. Beat for about 3-4 minutes until the mixture is light and fluffy—this step is key for a soft cake!
4. Incorporate the Eggs:
Next, add the eggs one at a time into the butter-sugar mixture, beating well after each addition. Don’t forget to stir in the vanilla extract for extra flavor!
5. Add the Sourdough Starter:
Now it’s time to mix in the sourdough starter. This will give the cake its moist and tender texture, while the slight tang enhances the flavor.
6. Combine Dry and Wet Ingredients:
Gently alternately add the dry ingredients and the milk (or buttermilk) into the wet ingredients, starting and ending with the dry mix. Stir until everything is just combined—be careful not to overmix!
7. Pour Into the Pan:
Pour the batter into your prepared pan and smooth the top with a spatula.
8. Make the Crumble Topping:
In a small bowl, combine the granulated sugar and ground cinnamon. Use a fork or pastry cutter to cut in the cold butter until the mixture resembles coarse crumbs. This will create your delicious topping!
9. Sprinkle the Topping:
Evenly sprinkle the crumble topping over the batter in the pan. This will create a lovely sweet layer on top as it bakes.
10. Bake the Cake:
Place the pan in the oven and bake for 35-45 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
11. Cool and Enjoy:
Once baked, allow the cake to cool in the pan on a wire rack for about 10-15 minutes before slicing. Enjoy your tender, moist sourdough breakfast cake with a hot cup of coffee or tea!
Can I Use Discarded Sourdough Starter?
Yes! This recipe works great with discarded sourdough starter, as long as it’s active and bubbly. Just make sure it’s at room temperature for the best results.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it or freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap and aluminum foil before freezing!
Can I Add Mix-Ins?
Absolutely! Feel free to add chocolate chips, nuts, or dried fruits to the batter for extra flavor. Just fold them in gently after combining the wet and dry ingredients to keep the batter light and fluffy.
What If I Don’t Have Buttermilk?
No problem! You can easily make your own buttermilk by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of regular milk. Let it sit for about 5-10 minutes, and it will work perfectly in the recipe!
