This Sourdough Breakfast Cake is moist, fluffy, and oh-so-delicious! Made with leftover sourdough starter, it’s a tasty way to use what you have and make breakfast special.
Trust me, this cake makes waking up a treat. I love adding a sprinkle of cinnamon for extra warmth. Perfect with a cup of coffee or tea—your morning just got better!
Key Ingredients & Substitutions
Sourdough Starter: You can use either active or discard sourdough. If you don’t have a starter, consider using 1 cup of plain yogurt or buttermilk for a similar tangy flavor. Just decrease the milk in the recipe slightly.
All-Purpose Flour: While all-purpose works great, you can use whole wheat flour for a heartier texture. If gluten is a concern, try a gluten-free flour blend, keeping in mind this might slightly change the cake’s texture.
Granulated Sugar: I prefer to use less sugar and let the sourdough’s natural tang shine, but if you like it sweeter, you could substitute brown sugar for a little more moisture and flavor. You could also use coconut sugar for a lower glycemic option.
Butter: Unsalted butter gives great flavor, but you can swap it with coconut oil or a neutral vegetable oil if you want to keep it dairy-free.
Cinnamon: Ground cinnamon is classic here, but feel free to mix in nutmeg or cardamom for extra warmth. If you prefer no spices, just leave it out and let the vanilla do the talking!
How Do You Avoid Overmixing the Batter?
Overmixing can make your cake tough, so it’s important to be gentle. Here’s how:
- Combine wet and dry ingredients gently – mix until just blended. It’s okay if there are a few small lumps.
- A spatula or wooden spoon works best – they help avoid overworking the batter.
- Stop mixing as soon as you can see no dry flour—this will keep your cake light and fluffy!
Remember, a perfect batter doesn’t need to be completely smooth. Happy baking!
Delicious Sourdough Breakfast Cake Recipe
Ingredients You’ll Need:
- 1 cup sourdough starter (active or discard)
- 1 cup all-purpose flour
- 3/4 cup granulated sugar, divided
- 1/2 cup unsalted butter, melted and cooled slightly
- 1 large egg
- 1/2 cup milk (whole or your choice)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon (for topping)
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This delightful Sourdough Breakfast Cake will take about 10 minutes to prep and approximately 35-40 minutes to bake. So, in about an hour, you can have a warm, delicious breakfast cake ready to enjoy!
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 or round baking pan to ensure your cake won’t stick later.
2. Mix the Wet Ingredients:
In a large bowl, whisk together the sourdough starter, melted butter, and 3/4 cup of sugar (save about 2 tablespoons for topping!). Add in the egg, milk, and vanilla extract. Mix until everything is smooth and well blended.
3. Combine the Dry Ingredients:
In a separate bowl, stir together the flour, baking powder, baking soda, and salt until evenly mixed.
4. Combine Wet and Dry Ingredients:
Gently add the dry ingredients to the wet mixture. Fold the two mixtures together carefully, making sure not to overmix. It’s okay if there are some small lumps!
5. Prepare for Baking:
Pour your batter into the prepared pan and spread it out evenly. This will help it bake evenly. Now, in a small bowl, mix the reserved sugar with the ground cinnamon and sprinkle it over the top of the batter.
6. Bake the Cake:
Place the cake in the oven and bake for about 35-40 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean, and the edges are a lovely golden brown.
7. Cool & Serve:
Once baked, remove the cake from the oven and let it cool for a few minutes in the pan. Then, transfer it to a wire rack to cool completely. If you like, dust the top with powdered sugar right before serving.
Enjoy a slice warm or at room temperature with coffee or tea, making your breakfast truly special!
Can I Use a Different Type of Flour?
Yes! You can substitute all-purpose flour with whole wheat flour for a nuttier flavor, or use a gluten-free flour blend if you need a gluten-free option. Just be aware that it may change the texture slightly.
What If My Sourdough Starter Is Cold?
No problem! Just let it sit at room temperature for a few hours before using it, or warm it gently in a microwave for about 10-15 seconds to take the chill off. Be careful not to heat it too much!
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze slices wrapped tightly in plastic wrap and then foil for up to 3 months. Thaw at room temperature when you’re ready to enjoy!
Can I Add Other Ingredients to the Cake?
Absolutely! Feel free to add in nuts, chocolate chips, or dried fruit like raisins or cranberries for added texture and flavor. Just keep in mind that adding extra ingredients may slightly alter the baking time.
