This Sourdough Breakfast Cake is a fun twist on your morning routine! Made with tangy sourdough starter, it’s soft, moist, and oh-so-delicious. Perfect for pairing with coffee!
Honestly, I love how easy it is to whip up. Plus, it makes my kitchen smell amazing! Serve it warm, and you’ll find it’s hard to resist sneaking an extra slice. 😄
Key Ingredients & Substitutions
Sourdough Starter: Using an active sourdough starter gives the cake its unique flavor and tenderness. If you don’t have sourdough starter, you can substitute it with a combination of plain yogurt and baking powder: use 1/2 cup yogurt and reduce the baking powder to 1/2 teaspoon.
Flour: All-purpose flour works best for this cake, but you can use whole wheat flour for a nuttier flavor. If you’re gluten-free, consider using a gluten-free all-purpose blend for similar results.
Butter: Unsalted butter provides rich flavor. If you prefer, you can substitute coconut oil or margarine, but they may change the cake’s texture slightly.
Nuts: Pecans and walnuts are classic choices for the topping, but you could use almonds or hazelnuts too. For a nut-free option, simply leave them out or use seeds like sunflower seeds instead.
How Do You Get the Cake to Rise Evenly?
To ensure your cake rises and bakes evenly, follow these simple tips:
- Make sure your sourdough starter is active and bubbly. This helps create the right lift and texture.
- When mixing the batter, avoid overmixing. Just blend until the ingredients are combined to keep the cake light.
- Use fresh baking powder and baking soda. Check their expiration dates to ensure they’re effective.
- Preheat your oven fully before baking. This helps the cake to rise perfectly from the start.
Following these steps will help you achieve a beautifully risen and soft Sourdough Breakfast Cake! Enjoy the delicious results and the delightful aroma filling your kitchen!
How to Make Sourdough Breakfast Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup active sourdough starter (100% hydration)
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Cinnamon Nut Topping:
- 1 cup chopped pecans or walnuts
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, melted
How Much Time Will You Need?
This Sourdough Breakfast Cake takes about 15 minutes to prepare and 45-50 minutes to bake, so you’re looking at around 1 hour total before you can enjoy a delicious slice! Perfect for a weekend treat or a special breakfast gathering.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Next, grease and flour an 8-inch square cake pan, or you can line it with parchment paper to make removing the cake easier later on.
2. Cream the Butter and Sugar:
In a mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar. Mix them for 2-3 minutes until the mixture becomes light and fluffy.
3. Add the Eggs and Vanilla:
Beat in the eggs, one at a time. After adding each egg, mix until well incorporated. Then, pour in the vanilla extract and give it another quick mix.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until well mixed. This helps ensure an even rise in your cake.
5. Mix It All Together:
Slowly add the dry ingredient mixture to your butter and sugar mixture. Alternate adding this with the milk and the sourdough starter. Start with a third of the dry ingredients, mix until combined, add half the milk and sourdough, then continue until everything is just mixed. Avoid over-mixing to keep the cake fluffy!
6. Layer the Batter:
Pour half of the cake batter into the prepared pan and use a spatula to spread it evenly.
7. Add the Cinnamon Nut Topping:
In a small bowl, combine the brown sugar, ground cinnamon, and chopped nuts. Sprinkle half of this mixture evenly over the batter in the pan.
8. Add the Remaining Batter:
Pour the rest of the batter over the topping in the pan. Use a spatula to gently spread the batter to cover the topping.
9. Finish with the Topping:
Mix the melted butter with the remaining cinnamon sugar nut mixture. Sprinkle this on top of the final batter layer.
10. Bake the Cake:
Slide the pan into the oven and bake for about 45-50 minutes, or until a toothpick inserted into the center comes out clean. If the top gets too brown, you can cover it loosely with aluminum foil toward the end of baking.
11. Cool and Serve:
Once baked, let the cake cool in the pan on a wire rack for about 15 minutes. After that, you can slice it up and serve it warm!
Enjoy this moist and flavorful sourdough breakfast cake with a hot cup of coffee or tea. It’s a delightful way to start your day!
Can I Use Discarded Sourdough Starter for This Cake?
Absolutely! If you have discarded sourdough starter that’s active, it works perfectly in this recipe. Just make sure it’s at room temperature before using it for the best results.
What Can I Use Instead of Milk?
You can substitute milk with non-dairy alternatives such as almond milk, oat milk, or coconut milk. Just ensure that it’s unsweetened to prevent adding extra sugar to the cake.
How Should I Store Leftover Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week or freeze it for up to 2 months. Just make sure to wrap it tightly!
Can I Make This Cake Gluten-Free?
Yes, you can! Use a gluten-free all-purpose flour blend that includes xanthan gum. This will help to maintain the cake’s texture while keeping it gluten-free.
