This Sourdough Breakfast Cake is a lovely way to start your day! It’s soft and fluffy, made with sourdough starter for that unique flavor and extra moisture.
Plus, it’s easy to whip up, making mornings much brighter. I love adding fresh fruit on top, but let’s be honest, any excuse for cake at breakfast is a win! 😄
Key Ingredients & Substitutions
Sourdough Starter: Make sure your starter is active and bubbly for the best results. If you don’t have any, you can use plain yogurt or buttermilk as a substitute, but the flavor will change a bit. Freshly fed starter lends wonderful tang.
Flour: All-purpose flour is perfect here, but you can also use whole wheat flour for a nuttier flavor. If you need a gluten-free option, try using a gluten-free blend, though it may alter the cake’s texture slightly.
Butter: Unsalted butter is my go-to, but you can replace it with coconut oil for a dairy-free option. Just make sure to melt it beforehand. For a richer taste, ghee works well too.
Nuts: Chopped walnuts or pecans add great crunch and flavor. If you’re nut-free, feel free to leave them out or substitute with seeds like sunflower seeds.
Cinnamon: Ground cinnamon is key for that warm flavor, but if you want to mix it up, try adding nutmeg or cardamom for a different spice kick.
How Do I Ensure My Cake Doesn’t Get Overmixed?
To keep your sourdough breakfast cake tender, avoid overmixing the batter. After combining the wet and dry ingredients, stir gently until just blended. It’s okay if there are a few lumps. Overworking the batter incorporates too much air, leading to a denser cake.
- Combine ingredients until they look mixed, but don’t worry about perfection.
- Use a spatula or wooden spoon for a gentle fold, rather than an electric mixer.
- If you see dry flour, that’s okay! Just give it a quick stir to incorporate.
How to Make Sourdough Breakfast Cake?
Ingredients You’ll Need:
For The Cake:
- 1 cup sourdough starter (active and bubbly, unfed)
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1/2 cup milk (whole or 2%)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
For The Cinnamon Streusel Topping:
- 1/2 cup brown sugar
- 1/2 cup chopped walnuts or pecans
- 1 1/2 tsp ground cinnamon
- 1 1/2 tbsp unsalted butter, melted
How Much Time Will You Need?
This delicious sourdough breakfast cake takes about 15 minutes to prepare and 40-45 minutes to bake. Make sure to allow an additional 15 minutes for cooling before slicing, so total time is around 1 hour 15 minutes. Perfect for a cozy morning treat or delightful brunch!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease a 9-inch square baking pan with some butter or cooking spray, or line it with parchment paper for easy removal later.
2. Mix the Wet Ingredients:
In a small bowl, combine the sourdough starter, milk, and vanilla extract. Stir until everything is mixed together nicely.
3. Combine the Dry Ingredients:
In a separate large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well blended.
4. Beat the Eggs:
In another bowl, lightly beat the eggs, then add in the melted butter. Mix them together until they are well combined.
5. Combine Wet and Dry Ingredients:
Pour the egg and butter mixture into the bowl with the dry ingredients. Then, add the sourdough starter mixture. Gently stir everything together until just combined. It’s okay if there are a few lumps; you don’t want to overmix the batter, as this helps keep the cake tender.
6. Make the Cinnamon Streusel Topping:
In a small bowl, mix together the brown sugar, chopped nuts, ground cinnamon, and melted butter. Stir until the mixture is crumbly and well combined.
7. Assemble the Cake:
Carefully pour the cake batter into the prepared baking pan. Use a spatula to smooth the top so it’s even. Then sprinkle the cinnamon streusel topping evenly over the batter.
8. Bake:
Place the pan in the oven and bake for 40-45 minutes. To check if it’s done, insert a toothpick into the center; if it comes out clean, the cake is ready!
9. Cool and Serve:
Once baked, let the cake cool in the pan for about 15 minutes. Then, you can slice it up and serve. Enjoy this moist and delicious breakfast cake!
This sourdough breakfast cake is not only easy to make but also a wonderful way to enjoy the flavors of cinnamon and nuts, making it a perfect treat for any time of the day!
Can I Use a Different Type of Flour?
Absolutely! While all-purpose flour works best for this recipe, you can substitute with whole wheat flour for added fiber and a nuttier flavor. For a gluten-free option, use a gluten-free flour blend, but it might change the texture slightly.
How Should I Store Leftovers?
Store any leftover sourdough breakfast cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze individual pieces wrapped in plastic wrap for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
What If I Don’t Have Sourdough Starter?
If you don’t have sourdough starter, you can replace it with plain yogurt or buttermilk. While this will alter the cake’s flavor slightly, it will still produce a lovely, moist texture.
Can I Make This Cake Ahead of Time?
Yes, you can prepare the batter ahead of time and store it in the fridge for up to 24 hours before baking. If you choose to do so, allow the batter to come to room temperature before pouring it into the pan and baking.
